Stability diagram of rice starch as determined with FTIR

Abstract

In this study, we followed in situ changes in the infrared spectrum at different conditions of pressure and temperature. Cooperative changes were observed when temperature or pressure was increased. Plotting the midpoints of cooperative transitions in a pressure-temperature plane results in an outline similar to the stability curve of proteins. We can assume that it is the first time that the pressure-temperature dependent gelation diagram is determined in situ for starch.