Infrared spectra of O.10mm thick corn starch‐water systems were measured with a FTIR spectrometer. With increasing temperature from 25 to 95°C, the absorbance at 2700cm−1 decreased abruptly around 80°C due to sol‐gel process. The absorbance of the gel increased by freezing and returned to the unfrozen value after thawing. The present method of using the absorbance at 2700cm−1 is promising to investigate the interaction between water and starch including sol‐gel process.
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Masaru Mizoguchi (1994) studied this question.
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