Infrared spectroscopy as a tool to characterise starch ordered structure- a joint FTIR-ATR, NMR, XRD

Complex changes in the infrared spectra of starch with increasing structural order.

A range of methodologies are employed to study starch structure; differential scanning calorimetry, 1325 C nuclear magnetic 26 resonance, X-ray diffraction and Fourier transform infrared spectroscopy (FTIR).