The STUDIA UNIVERSITATIS BABEŞ-BOLYAI issue article summary

The summary of the selected article appears at the bottom of the page. In order to get back to the contents of the issue this article belongs to you have to access the link from the title. In order to see all the articles of the archive which have as author/co-author one of the authors mentioned below, you have to access the link from the author's name.

The influence of the water and glycerol in various contents and ratios on the native corn starch is investigated by FT-IR spectroscopy. The changes in intensity of the bands from 1000 cm-1 region characteristics of amylose and amylopectin are correlated with the amorphous – crystalline forms of the studied starch samples. The increase of water and glycerol content until 10 – 12% leads to the prevalence of the amorphous phase.

Keywords: starch, water, glycerol, FT-IR