Table 1 Raman characteristic peak attribution and molecular motion information in rice

254 ~ 260

(COH) vibration

Fibers

283 ~ 299

(CCC) ring torsion

(CCC) ring bend vibration

356 ~ 378

(CCC) ring symmetric

(CCC) ring bend vibration

406 ~ 410

(CCO) bending vibration

(CCC) bend vibration

Amylopectin

434 ~ 436

(CCC) ring vibration

Fibers

438 ~ 441

(CCO) bending vibration

(CCC) bend vibration

(CO) torsion vibration

Amylopectin

476 ~ 479

Glucose skeleton vibration

Starch

520 ~ 521

(COC) glycosidic stretching vibration

Fibers

580

(CCO) bending vibration

Glucan

594

skeletal deformation of aromatic rings, substituent groups and side chains

Lignin

641

(COC) in plane symmetric stretching vibration

Fibers

Amylopectin

716–718

(CCO) bending vibration

724

skeletal deformation of aromatic rings, substituent groups and side chains

Lignin

768 ~ 769

(CCO) bending vibration

Amylopectin

Fibers

820

(COC) in plane symmetric stretching vibration

852 ~ 867

(CO) ring vibration

(CH) deformation vibration

Saccharide ring

Amylopectin

941 ~ 943

(COC) symmetric stretching vibration

Glycogen

Amylopectin

1001 ~ 1006

(CH₂) vibration

Phenylalanine (breathing mode)

Fibers

1033 ~ 1050

(CC) extensional vibration

(COH) bending vibration

(CO) extensional vibration

Fat/Amylopectin

1042

CH and CN deformation vibrations

Protein

1083 ~ 1084

(COH) bending vibration

Starch

1128 ~ 1132

(COH) bending deformation vibration

(CC) stretching vibration

(CO) extensional vibration

Glucose

1199 ~ 1203

(CO) extensional vibration

(CC) extensional vibration

Starch

1251 ~ 1266

CN stretching vibration of amide band III

Protein

1341 ~ 1342

(CC) extensional vibration

(COH) bending vibration

Amino acid/Fatty acid

1383 ~ 1398

(CC) extensional vibration

Starch

1462 ~ 1463

CH in-plane bending vibration

Glucose

1519

(C = C) stretching vibration

Fibers

1522

Amide I/II

Protein

1599 ~ 1603

Amide I/II

Protein

1605

(C = C) stretching vibration

Fibers