title: A new method for determining the relative crystallinity of chickpea starch by Fourier-transform infrared spectroscopy.
abstract: A new method for determining the relative crystallinity (RC) of chickpea starch was developed by using Fourier-transform infrared (FT-IR) spectroscopy, based on hypotheses as described as follows: there is a Gaussian holocrystalline-peak (HCP) in the 800-1,300 cm(-1) region of FT-IR spectrum of starch which is divided into amorphous region and crystalline region; the crystalline region of HCP is the overlap of the HCP and the FT-IR spectrum of starch; the RC of starch is the ratio of the area of crystalline region to the area of HCP. It was found that there was no significant difference between the RC determined by FT-IR method and that determined by X-ray diffraction (XRD) method. The intra-class correlation coefficient was 0.998 (p=0.000, n=9) and the 95% confidence interval was 0.992-1.000 for the RC determined by XRD and FT-IR. Furthermore, the developed method showed good repeatability (coefficient of variation (CV), 1.1-2.9%) and good intermediate precision (CV, 2.8%).
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; College of Food and Drug, Anhui Science and Technology University, Fengyang 233100, China.
authors.forename: Yongkang
authors.initials: Y
authors.lastname: Sun
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; College of Life Science and Technology, Henan Institute of Science and Technology, Xinxiang 453003, China.
authors.forename: Zhongwei
authors.initials: Z
authors.lastname: Wu
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
authors.forename: Bing
authors.initials: B
authors.lastname: Hu
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
authors.forename: Wei
authors.initials: W
authors.lastname: Wang
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
authors.forename: Hong
authors.initials: H
authors.lastname: Ye
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
authors.forename: Yi
authors.initials: Y
authors.lastname: Sun
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
authors.forename: Xiaoqing
authors.initials: X
authors.lastname: Wang
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: zengxx@njau.edu.cn.
authors.forename: Xiaoxiong
authors.initials: X
authors.lastname: Zeng
mesh_terms: D029863:Cicer / Q000737:chemistry*; D003460:Crystallization; D017550:Spectroscopy, Fourier Transform Infrared / Q000379:methods*; D013213:Starch / Q000737:chemistry*
chemical_list: D013213:Starch
keywords: Chickpea; Fourier-transform infrared spectroscopy; Relative crystallinity; Starch; X-ray diffraction