Raman analysis of a starch granule within the wheat grain kernel shows distinct spectral features arising from the starch, lipid and protein species present. The presence of these clear marker bands allows Raman mapping to be used to identify the distribution of these components.
The essential property of wheat varieties is the hardness of the grain. The milling value depends on this property and corresponds to the ease with which the grain kernel can be fragmented. A better understanding of the molecular basis of the grain cohesion can lead to optimization of the milling by selecting more interesting wheat varieties or by applying specific chemical treatment on commonly raised wheat.
This study illustrates spectroscopic characteristics of the structure of the wheat grain. Besides its high spatial resolution (1 μm), Raman micro spectroscopy enables the identification of specific components of the kernel using marker bands. Non destructive Raman micro spectroscopy also enables in situ characterization of the wheat protein secondary structure.
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