Abstract
The results of a FTIR microspectroscopy analysis performed on the mixed gelling system of a protein (gelatin) and a polysaccharide (maltodextrin) are presented. A series of spectra were acquired consecutively by raster scanning the surface over a region of interest. The analysis has been carried out on three mixed-biopolymer samples prepared following different temperature paths, to study the effects of kinetics and thermodynamics on the texture of the final product. The chemical mapping has revealed to be very sensitive to composition, physical structure and hydration of the biopolymers. The results are critically discussed in reference to the band assignments and to protocols of sample preparation on the microtexture of the thin film.
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