ГУРИЛ ГУРИЛАН БҮТЭЭГДЭХҮҮНИЙ СПЕКТРОСКОПИЙН СУДАЛГААНЫ ЗАРИМ ҮР ДҮНГЭЭС
Keywords:
FTIR, UV-Vis, Flourescence spectroscopy, wheat, barley, rye, tsulkhir flourAbstract
The accuracy of using infrared /FTIR/, fluorescence and UV-Vis spectroscopy for predicting various grain, flour, rye, wheat and barley quality parameters of 4 grain and 8 flour samples was evaluated. The absorption peaks were observed at 274-266 nm in UV-Vis region and 472.56 ст-1, 553 ст-1, 669 ст-1, 1045 ст-1, 1120 ст-1, 1238 ст-1, 1400 ст-1, 1541 ст-1, 1739 ст-1, 2927 ст-1, 3421 ст-1 in mid IR region. Flourescence spectroscopy of the wheat gluten indicated that the tryptophan residues were exposed and emission maximum in 365 nm.
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