Publication no. C-2002-0201-01R |  VIEW ARTICLE

REVIEW: FT-Raman Spectroscopy and Its Applications in Cereal Science.

Ching-Yung Ma (1-3) and David Lee Phillips (3,4). (1) Department of Botany. The University of Hong Kong, Pokfulam Road, Hong Kong. (2) Corresponding author. Fax: +852 2858-3477. E-mail: <macy@hku.hk> (3) Center for Applied Spectroscopy & Analytical Sciences, The University of Hong Kong. (4) Department of Chemistry, The University of Hong Kong, Pokfulam Road, Hong Kong. Cereal Chem. 79(2):171-177. Accepted September 27, 2001. Copyright 2002 American Association of Cereal Chemists, Inc.

We present a brief introduction to FT-Raman spectroscopy and examples of its use in cereal science for readers not familiar with Raman spectroscopy. We illustrate the use of FT-Raman spectroscopy as an analytical tool to measure the degree of chemical modification of chemically modified starches and as a technique to determine conformational and structural changes in plant proteins under different environmental conditions. We briefly describe other applications of Raman spectroscopy in cereal science.