Thermal starch transformations

Piotr Tomasik , Wojciech Ciesielski , Marek Sikora , Beata Sychowska


Studies on the radical, thermal decomposition of^ 11 starch varieties revealed that among amaran-thus, cassava, oat, maize, waxy maize, rye, triticale, two varieties of potato and two varieties of wheatstarch the oat starch was least stable and waxy maize starch was the most stable. The stability determina­tion was based on the free radical count in the EPR spectra. The radicals appeared to be very stable againstair as well as water and alcohol used for extraction of dextrins resulting from the thermolysis of starch.Simulations of the EPR spectra for 12 glucosyl radicals and the comparison of experimental and simulatedspectra led to the conclusion that the delocalization of unpaired spin as well as steric hindrances are re­sponsible for that stability.In order to prepare novel dextrins of increased water binding capacity accompanied by low aqueoussolubility thermolysis of starch was carried out under nitrogen, carbon dioxide, ammonia and hydrogensulfide. The conventional and microwave heating of plain starch and its blends with formaldehyde, car-boxyamides and esters were tested. The results are compared and discussed
Author Piotr Tomasik (FoAE)
Piotr Tomasik,,
- Faculty of Agriculture - Economic
, Wojciech Ciesielski
Wojciech Ciesielski,,
, Marek Sikora (FoFT / DoCT)
Marek Sikora,,
- Department of Carbohydrate Technology
, Beata Sychowska
Beata Sychowska,,
Journal seriesŻYWNOŚĆ - Nauka Technologia Jakość, [ŻYWNOŚĆ - Nauka Technologia Jakość], ISSN 1425-6959, (A 15 pkt)
Issue year1996
Publication size in sheets0.8
ASJC Classification1106 Food Science; 2209 Industrial and Manufacturing Engineering
Languageen angielski
Score (nominal)0
Publication indicators Scopus SNIP (Source Normalised Impact per Paper): 2014 = 0.477; WoS Impact Factor: 2010 = 0.157 (2) - 2013=0.295 (5)
Citation count*
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Udział procentowyM. Sikora: 25%
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