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To detect more credibly the changes in the crystal structure of chickpea starch during processing treatments, two methods, a deconvolution method based on X-ray diffraction (XRD) pattern of starch and a moisture analysis method based on starch moisture content, were applied to determine the relative crystallinity (RC) of A- and B-type polymorphs (RCA and RCB) in the same chickpea starch sample. It...
A new method for determining the relative crystallinity (RC) of chickpea starch was developed by using Fourier-transform infrared (FT-IR) spectroscopy, based on hypotheses as described as follows: there is a Gaussian holocrystalline-peak (HCP) in the 800–1300cm −1 region of FT-IR spectrum of starch which is divided into amorphous region and crystalline region; the crystalline region of HCP...
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