FT-Raman spectroscopy and its applications in cereal science

Abstract

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.