What is it about?
The bound water content in starch and starch nanocrystals has significant influence on the Infrared Spectral features of Starch and Starch nanocrystals. The changes observed in the infrared spectral features of both starch and starch nano crystals were correlated with the data obtained from thermal studies.
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Why is it important?
The study provided significant information on the importance of bound water on the stability of starch nanocrystals which could be understood by systematic study using Infrared spectroscopy.
Perspectives
It is a great pleasure in writing this article revealing the beauty of nature in synthesizing the polymer "starch" and stabilizing the same using hydrogen bonding. The ability of analytical tools such as IR Spectroscopy in revealing the stability of such natural systems, through small variations in their spectral features, brings out the capability of this established tool.
Dr V A Sajeev Kumar
Defence Food Research Laboratory
Read the Original
This page is a summary of: The influence of bound water on the FTIR characteristics of starch and starch nanocrystals obtained from selected natural sources, Starch - Stärke, February 2018, Wiley,
DOI: 10.1002/star.201700026.
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