Recognition of starches by Raman spectroscopy

This paper describes the use of Raman spectroscopy to identify modified starches with regard to their origin and type of modification. Using Principal Component Analysis, natural groupings of similarly modified samples can be obtained on a two dimensional plane. Such mapping provides the expert with the possibility of analyzing the distribution of samples by using their relative position with respect to the existing clusters. On the basis of the available information in the Raman spectra, a Partial Least Squares calibration was built with the intensities of the derivative Raman spectra as input and the starch modifications as output, allows the user to identify the modified starches present in a sample.