Phase Composition of Starch-Gelatin Blends Studied by FTIR

Nuo Zi Zhang; Robert Shanks; Xing Xun Liu; Long Yu

doi:10.4028/www.scientific.net/AMR.875-877.106

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Phase Composition of Starch-Gelatin Blends Studied by FTIR

Abstract:

Phase composition of gelatin-starch blends were investigated by Fourier transform infared (FTIR) spectroscopy with various extended techniques, from ATR to 2D and 3D mapping by synchrotron FTIR micro-spectroscopy. The peaks of the saccharide bands (1180953 cm^-1) and the amide I and II bands (17501483 cm^-1) were used to identify the starch and gelatin respectively. The ratio of the areas of the saccharide bands the amide I and II bands was used to determine relative distributions of the two components of the blends.