Changes in the physicochemical properties of barley and oat starches upon the use of environmentally friendly oxidation methods

Magdalena Kurdziel , Maria Łabanowska , Sławomir Pietrzyk , Joanna Sobolewska-Zielińska , Marek Michalec

Abstract

In this work, two environmentally friendly modification methods, UV irradiation and thermal treatment, were applied for the first time for modifications of oat and barley starches. Their impacts on starch properties were compared with those observed for starch oxidation with NaClO. XRD, EPR, FTIR, SEM and SEC methods were used to characterize the effects of modifications on starch structures. The decreases in molecular weight and crystallinity degree showed the destruction of starch structures upon prolonged UV irradiation and thermal treatment, more advanced in barley starch. The process of radical formation, studied by EPR, occurring to a larger extent in this starch, confirmed lower stability of barley starch structure. The alterations of starch structures correlated well with changes in its functional properties. It was found that UV irradiation was an effective oxidizing agent, whereas heating led mainly to the depolymerization of starch chains.
Author Magdalena Kurdziel
Magdalena Kurdziel,,
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, Maria Łabanowska
Maria Łabanowska,,
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, Sławomir Pietrzyk (FoFT / DoFAaQA)
Sławomir Pietrzyk,,
- Department of Food Analysis and Quality Assessment
, Joanna Sobolewska-Zielińska (FoFT / DoFAaQA)
Joanna Sobolewska-Zielińska,,
- Department of Food Analysis and Quality Assessment
, Marek Michalec
Marek Michalec,,
-
Journal seriesCarbohydrate Polymers, ISSN 0144-8617, e-ISSN 1879-1344, (N/A 140 pkt)
Issue year2019
Vol210
Pages339-349
Publication size in sheets0.5
Keywords in EnglishBarley starch, Oat starch, EPR signals of starch, Characteristics of starch structure, Thermal treatment, UV irradiation
ASJC Classification1605 Organic Chemistry; 2505 Materials Chemistry; 2507 Polymers and Plastics
DOIDOI:10.1016/j.carbpol.2019.01.088
URL https://ac.els-cdn.com/S0144861719301018/1-s2.0-S0144861719301018-main.pdf?_tid=3797aaa1-c381-47af-8e3d-ab1c9f36b18e&acdnat=1550234381_1d5b1e5d07a0a8b2c3c58d81f378404f
Internal identifierWTŻ/2019/16
Languageen angielski
Score (nominal)140
Score sourcejournalList
Publication indicators WoS Citations = 0; Scopus SNIP (Source Normalised Impact per Paper): 2018 = 1.72; WoS Impact Factor: 2018 = 6.044 (2) - 2018=5.975 (5)
Citation count*
Additional fields
FinansowanieThis work was supported by National Science Centre, Poland (grant number: 2016/23/B/NZ9/01065)
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