期刊论文

Xiao, Qian

英文

Food Chemistry

0308-8146

2014

164

179-184

10.1016/j.foodchem.2014.05.044

To investigate the film-forming process of sodium alginate, specific absorbance bands due to water and polysaccharide were monitored. The presence of large amount of water in alginate solutions resulted in the saturation of signal for O–H stretching band around 3800–3000 cm−1 wavenumber. Therefore, interpretation of spectral data is difficult. Similar phenomenon has been reported for the drying process of pullulan films (Xiao et al., 2014). However, the O–H bending vibration band of water

本校为第一且通讯机构

Drying process of aqueous sodium alginate solutions at 50 °C was investigated by ATR-FTIR spectroscopy and two-dimensional correlation infrared spectroscopy. Two-dimensional asynchronous spectrum at 1800-1350 cm-1 wavenumber could be resolved into five separate bands, which were assigned to O-H bending vibrations in water (around 1645 cm-1), antisymmetric and symmetric stretching vibrations of free and hydrogen-bonded COO- groups of alginate (around 1595, 1412, 1572 and 1390 cm-1, respectively). As the drying process progressed, absorbance ban...