FTIR microspectroscopy study of composition fluctuations in extruded amylopectin-gelatin blends.
The spatial variation in the composition of nonexpanded biopolymer blends prepared by extrusion of mixtures of gelatin with either native or pregelatinized waxy maize starch was studied using a 30-microm aperture FTIR microspectroscopy technique. The ratio of the areas of the "saccharide" bands (953-1180 cm(-1)) and the amide I and II bands (1483-1750 cm(-1)) was used to monitor the relative distributions of the two components of the blend. Two calibration methods were used to obtain amylopectin concentration values from the ratios of the IR bands. The results suggested a high degree of heterogeneity in these blends, despite the thorough mixing expected by twin-screw extrusion processing. The concentration fluctuations were greater for the blends produced by extruding gelatin and native waxy maize starch mixtures. This was in agreement with the reduced degree of conversion of the starch granules when extruded in the presence of gelatin. The FTIR 2-dimensional maps obtained suggested that in the blends produced from either native or pregelatinized starch at all concentrations studied (25/75, 50/50, and 75/25 amylopectin/gelatin) the gelatin constituted the continuous phase. The effect of the spatial resolution on the FTIR microspectroscopy results was considered and the proposed interpretation was verified by the use of polarized light microscopy and FTIR microspectroscopy acquired at higher spatial resolution (10 microm).
Mousia
Z
Z
Division of Food Sciences, School of Biological Sciences, Sutton Bonington Campus, University of Nottingham, Loughborough LE12 5RD, United Kingdom.
Farhat
I A
IA
Pearson
M
M
Chesters
M A
MA
Mitchell
J R
JR
D000687:Amylopectin / Q000032:analysis / Q000737:chemistry*; D001704:Biopolymers / Q000032:analysis / Q000737:chemistry; D005780:Gelatin / Q000032:analysis / Q000737:chemistry*; D017550:Spectroscopy, Fourier Transform Infrared
D001704:Biopolymers; D005780:Gelatin; D000687:Amylopectin