Grain hardness is the key characteristic of wheat varieties. The milling value relies on this characteristic and corresponds to the ease of fragmentation of the grain kernel. Gaining insights into the molecular basis of the grain cohesion can help in optimizing the milling process (Figure 1) through the selection of more interesting wheat varieties or by the application of specific chemical treatment on commonly raised wheat.
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Figure 1.Gaining insights into the molecular basis of the grain cohesion can help optimizing the milling process
本文讨论了小麦晶体结构的光谱表征。拉曼微光谱法具有高空间分辨率为1µm，可以通过标记带鉴定内核的特定成分。通过非破坏性拉曼微光谱法可以实现小麦蛋白二级结构的原位表征。
Sample and Instrumentation
Triticum Aestivum wheat grains supplied by INRA Montpellier and by Champagne Céréales were analyzed in this example. ALabRAM Raman microscopewas used to perform the Raman analysis utilizing 633nm HeNe laser (normally 8mW on the sample). Raman images comprising 15x11 point analyses were captured on 50µm thick solid sections, acquired with a cryomicrotone.
光谱表征
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Figure 2.蛋白质，脂质和淀粉的典型光谱特征
Raman analysis of a starch granule in the wheat grain kernel demonstrates typical spectral features obtained from the protein, lipid and starch present (Figure 2). The presence of these clear marker bands enables Raman mapping to determine the distribution of these components (Figures 3, 4 and 5).
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Figure 3.Distribution of starch monitored in the region 471-485cm-1
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图4。Distribution of lipids monitored in the region 1065-1140cm-1
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图5。在酰胺I区域监测的蛋白质的分布
Hardness of Grain
酰胺I带的仔细分析和带分解（1500-1700厘米-1) has enabled establishing a correlation between protein helical structure and grain kernel hardness (Figure 6).
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Figure 6.Analysis results
Conclusion
Raman analysis of a 50µm section of a wheat grain kernel has enabled identifying distinct spectral features of proteins, lipids and starch present. ARaman mapped imagehas helped analyzing the distribution of these components on the micron scale. A correlation between grain hardness and protein structure is established by decomposing the Amide I band.
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