ArticleFood science & nutrition2021
Study of starch aging characteristics based on Terahertz technology.
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Multi-scale hierarchical regulation of starch chain length distribution and its consequential impact on starch digestibility: From molecular structure to granular degradation.Food chemistry: X · 2026Review
- Terahertz Spectroscopy Characterization and Prediction of the Aging Degree of Polyethylene Pipes Based on PLS.Materials (Basel, Switzerland) · 2023Article
- Study of starch aging characteristics based on Terahertz technology.Food science & nutrition · 2021Article
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Traditional methods for the determination of starch aging indicators often have a series of shortcomings such as time-consuming, high cost, large human error, damage to samples, environmental pollution, and high requirements for inspectors. Therefore, it is meaningful to find or establish a dynamic fingerprint identification pattern that can detect the aging degree of starch during the process of processing or storage quickly and accurately. It not only provides guidance for starch food processing but also saves a lot of human, material resources, and time. Terahertz technology is an emerging molecular spectroscopy technology in the 21st century. It is with low energy and basically harmless to the human body. It can also realize nondestructive testing of samples. In the experiment, the samples were prepared by the tableting method and the samples containing 20% of 50 mg samples were prepared with polyethylene as the diluent. The thickness of the samples was 1 mm and the diameter was 13 mm. The terahertz time-domain spectrometer was used to obtain the spectral information of aging starch at different aging times. After the pretreatment of the spectrum by vector normalization, first derivative, and multiple scattering correction, the prediction models of aging days, crystallinity, and resilience of aging starch were established, respectively. The determination coefficient (
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