Starch is an important component of food, and starch retrogradation is a common phenomenon during the storage of starch-based foods. In this study, the retrogradation process was investigated using Fourier transform infrared spectrometer (FTIR). The relationship between the change in the ratio of 1047 cm⁻¹/1022 cm⁻¹ (R_1047/1022), and storage time, and changes in hydrogen bonds was studied. With the extension of storage time, the value of R_1047/1022 increased. Moreover, at the early (0–7 days) and late (7–35 days) stages, the storage time and the R_1047/1022 showed a good linear correlation. The retrogradation degree measured by FTIR was consistent with that obtained from differential scanning calorimetry, and the crystallization kinetics conformed to the Avrami equation. Furthermore, the second derivative of infrared spectroscopy was used to study the changes in hydrogen bonds. With the extension of the retrogradation time, the distance of inter-strand hydrogen bond and inter-double helices hydrogen bond decreased, and the bond energy increased. These results suggest that FTIR, as a simple and fast analytical method, can be used as a means to evaluate the degree of starch retrogradation from the perspective of hydrogen bonding and short-range order.

淀粉是食品的重要成分，淀粉回生是淀粉类食品在贮藏过程中的普遍现象。在这项研究中，使用傅里叶变换红外光谱仪 (FTIR) 研究了回生过程。研究了1047 cm ^-1 /1022 cm ^-1 (R _1047/1022 )比率的变化与储存时间以及氢键变化之间的关系。随着存放时间的延长，R _1047/1022的值增加。此外，在早期（0-7 天）和晚期（7-35 天）阶段，储存时间和 R _1047/1022表现出良好的线性相关性。FTIR测得的回生度与差示扫描量热法测得的回生度一致，结晶动力学符合Avrami方程。此外，红外光谱的二阶导数用于研究氢键的变化。随着回生时间的延长，链间氢键和双螺旋间氢键的距离减小，键能增大。这些结果表明，FTIR 作为一种简单、快速的分析方法，可以作为一种从氢键和短程有序的角度评价淀粉回生程度的手段。