Influence of starch oxidation and phosphorylation on thermal generation of carbohydrate radicals studied by electron paramagnetic resonance
Maria Łabanowska , Małgorzata Kurdziel , Ewa Bidzińska , Aleksandra Wesełucha-Birczyńska , Dominika Pawcenis , Tomasz Łojewski , Teresa Fortuna , Sławomir Pietrzyk , Izabela Przetaczek-Rożnowska
AbstractInfluence of starch modifications on the process of thermal generation of radicals in starch of different botanical origin was studied using electron paramagnetic spectroscopy. Potato, corn and spelt starches were subjected to chemical modifications: oxidation and phosphorylation. Samples of native and modified starches were thermally treated at 483 K, temperature usually used in baking processes. Stable, carbon-centred radicals were formed at these conditions. Their amounts and character depended on the starch variety and on the kind of modification. Analysis of EPR signals allowed establishing the same mechanism of radical generation in all investigated samples of starch. However, the course of their formation process depended on different factors, such as the content of amylose and amylopectin fraction, phosphorus as well as carboxyl and carbonyl groups, botanical origin of starch and character of the starch modifications.
|Journal series||Starch-Starke, ISSN 0038-9056, (A 25 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||carbohydrate radicals, electron paramagnetic resonance, starch modifications|
|Score|| = 25.0, 26-07-2017, ArticleFromJournal|
= 25.0, 26-07-2017, ArticleFromJournal
|Publication indicators||= 9|
|Citation count*||4 (2016-07-06)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.