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FT-Raman Spectroscopy and Its Applications in Cereal Science

¹Department of Botany. The University of Hong Kong, Pokfulam Road, Hong Kong. ²Corresponding author. Fax: +852 2858-3477. E-mail: macy@hku.hk ³Center for Applied Spectroscopy & Analytical Sciences, The University of Hong Kong. ⁴Department of Chemistry, The University of Hong Kong, Pokfulam Road, Hong Kong.

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.