Fluorescence of Cereal Flours
Front-surface fluorescence spectra of cereal flours are easily measured with a commercial spectrofluorometer and a simple cell. The emission spectra are intense in the range 290−600 nm in which three emission bands are active. The most intense is due to the aromatic amino acid residues present in th...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 1999-03, Vol.47 (3), p.878-882 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Zandomeneghi, Maurizio |
| description | Front-surface fluorescence spectra of cereal flours are easily measured with a commercial spectrofluorometer and a simple cell. The emission spectra are intense in the range 290−600 nm in which three emission bands are active. The most intense is due to the aromatic amino acid residues present in the proteins of flours. At least two other fluorophores are active in the above spectral range and compete for light with the chromophores present in the flours. Four absorption bands are revealed in the same spectral region by reflectance spectra, the most intense being due to the amino acidic fluorophores. Thus, the measured emission is the result of absorption, scattering, emission, and reabsorption processes. Information on the microenvironment of some fluorophores can be obtained. The possibility to recognize different species of cereals, even of different cultivars, is shown. Keywords: Front-surface spectroscopy; fluorescence; reflectance; cereal flours; species recognition |
| doi_str_mv | 10.1021/jf981047v |
| format | Article |
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The emission spectra are intense in the range 290−600 nm in which three emission bands are active. The most intense is due to the aromatic amino acid residues present in the proteins of flours. At least two other fluorophores are active in the above spectral range and compete for light with the chromophores present in the flours. Four absorption bands are revealed in the same spectral region by reflectance spectra, the most intense being due to the amino acidic fluorophores. Thus, the measured emission is the result of absorption, scattering, emission, and reabsorption processes. Information on the microenvironment of some fluorophores can be obtained. The possibility to recognize different species of cereals, even of different cultivars, is shown. Keywords: Front-surface spectroscopy; fluorescence; reflectance; cereal flours; species recognition</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf981047v</identifier><identifier>PMID: 10552385</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>Biological and medical sciences ; Cereal and baking product industries ; cereal flours ; corn flour ; Edible Grain ; Flour ; Fluorescence ; Food industries ; Fundamental and applied biological sciences. 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Agric. Food Chem</addtitle><description>Front-surface fluorescence spectra of cereal flours are easily measured with a commercial spectrofluorometer and a simple cell. The emission spectra are intense in the range 290−600 nm in which three emission bands are active. The most intense is due to the aromatic amino acid residues present in the proteins of flours. At least two other fluorophores are active in the above spectral range and compete for light with the chromophores present in the flours. Four absorption bands are revealed in the same spectral region by reflectance spectra, the most intense being due to the amino acidic fluorophores. Thus, the measured emission is the result of absorption, scattering, emission, and reabsorption processes. Information on the microenvironment of some fluorophores can be obtained. The possibility to recognize different species of cereals, even of different cultivars, is shown. Keywords: Front-surface spectroscopy; fluorescence; reflectance; cereal flours; species recognition</description><subject>Biological and medical sciences</subject><subject>Cereal and baking product industries</subject><subject>cereal flours</subject><subject>corn flour</subject><subject>Edible Grain</subject><subject>Flour</subject><subject>Fluorescence</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Oryza</subject><subject>rice flour</subject><subject>species differences</subject><subject>species recognition</subject><subject>spectral analysis</subject><subject>Spectrometry, Fluorescence</subject><subject>Triticum</subject><subject>wheat flour</subject><subject>Zea mays</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1999</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpt0E1v00AQBuAVoqKh9NAfUMgBkDiYzuy3jxA1FFE-pLbn1dieRQlO3O7GqPx7FjkqHDjNYR69mnmFOEF4iyDxbB1rj6Ddz0dihkZCZRD9YzGDsqy8sXgonua8BgBvHDwRhwjGSOXNTJwu-3FInFvetjwf4nzBiamfL_thTPmZOIjUZz7ezyNxszy_XlxUl18_fFy8u6xIg9xVtW0069Y01sWWZEMNOms4doo7raCjxqNnRdYQ6uhYg4oUWSFLXduuUUfi9ZR7m4a7kfMubFblpL6nLQ9jDraWzoLRBb6ZYJuGnBPHcJtWG0q_AkL400V46KLY5_vQsdlw94-cni_g5R5QbqmPibbtKv91zmorbWHVxFZ5x_cPa0o_gnXKmXD97SoY8F_ef1Kfw6L4F5OPNAT6nkrkzZUEVCBrhV5iEa8mQW0O61L0tpT7nw9-A_GCiNI</recordid><startdate>19990301</startdate><enddate>19990301</enddate><creator>Zandomeneghi, Maurizio</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>19990301</creationdate><title>Fluorescence of Cereal Flours</title><author>Zandomeneghi, Maurizio</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a402t-96b4e4c5b67fca2bab1765efd3ed430dab818e3a65a14f7e403fafe31e2496db3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1999</creationdate><topic>Biological and medical sciences</topic><topic>Cereal and baking product industries</topic><topic>cereal flours</topic><topic>corn flour</topic><topic>Edible Grain</topic><topic>Flour</topic><topic>Fluorescence</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Oryza</topic><topic>rice flour</topic><topic>species differences</topic><topic>species recognition</topic><topic>spectral analysis</topic><topic>Spectrometry, Fluorescence</topic><topic>Triticum</topic><topic>wheat flour</topic><topic>Zea mays</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Zandomeneghi, Maurizio</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Zandomeneghi, Maurizio</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Fluorescence of Cereal Flours</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>1999-03-01</date><risdate>1999</risdate><volume>47</volume><issue>3</issue><spage>878</spage><epage>882</epage><pages>878-882</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>Front-surface fluorescence spectra of cereal flours are easily measured with a commercial spectrofluorometer and a simple cell. The emission spectra are intense in the range 290−600 nm in which three emission bands are active. The most intense is due to the aromatic amino acid residues present in the proteins of flours. At least two other fluorophores are active in the above spectral range and compete for light with the chromophores present in the flours. Four absorption bands are revealed in the same spectral region by reflectance spectra, the most intense being due to the amino acidic fluorophores. Thus, the measured emission is the result of absorption, scattering, emission, and reabsorption processes. Information on the microenvironment of some fluorophores can be obtained. The possibility to recognize different species of cereals, even of different cultivars, is shown. Keywords: Front-surface spectroscopy; fluorescence; reflectance; cereal flours; species recognition</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>10552385</pmid><doi>10.1021/jf981047v</doi><tpages>5</tpages></addata></record> |
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| ispartof | Journal of agricultural and food chemistry, 1999-03, Vol.47 (3), p.878-882 |
| issn | 0021-8561 1520-5118 |
| language | eng |
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| source | MEDLINE; American Chemical Society Journals |
| subjects | Biological and medical sciences Cereal and baking product industries cereal flours corn flour Edible Grain Flour Fluorescence Food industries Fundamental and applied biological sciences. Psychology Oryza rice flour species differences species recognition spectral analysis Spectrometry, Fluorescence Triticum wheat flour Zea mays |
| title | Fluorescence of Cereal Flours |
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