Evaluation of solid state of rice flours produced by different milling processes using ATR-FTIR spectroscopy

Daitaro Ishikawa, Jiamin Yang, Chiaki Ichikawa, Tomoyuki Fujii

    Research output: Contribution to journalArticlepeer-review

    1 Citation (Scopus)

    Abstract

    This study evaluated the influence of the milling process on solid state of rice flours according to water activity using ATR-FTIR. A band at 1740 cm-1 attributed to the C=O stretching of lipids was detected for crystalline samples, and it disappeared at a high aw range. The CH band at 2930 cm-1 of crystalline samples gradually shifted to a higher wavenumber with aw. This band of the α-formed and wet-milled samples shifted to higher wavenumbers above 0.8aw. A band due to OH stretching mode in the 3500-3000 cm-1 region did not shift with aw. The result obtained from IR spectra suggests that the parameter K calculated by Guggenheim-Anderson-de Boar model reflected not only the interaction between water molecules but also the changes of state in solids. Consequently, the results from this study provide insights about the adsorption properties of nonideal solids such as rice flour.

    Original languageEnglish
    Pages (from-to)1056-1062
    Number of pages7
    JournalBioscience, Biotechnology, and Biochemistry
    Volume85
    Issue number5
    DOIs
    Publication statusPublished - 2021 Apr 24

    Keywords

    • infrared spectra
    • milling
    • rice flour
    • starch
    • water activity

    ASJC Scopus subject areas

    • Biotechnology
    • Analytical Chemistry
    • Biochemistry
    • Applied Microbiology and Biotechnology
    • Molecular Biology
    • Organic Chemistry

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