Thermal starch transformations
Piotr Tomasik , Wojciech Ciesielski , Marek Sikora , Beata Sychowska
AbstractStudies 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
|Journal series||ŻYWNOŚĆ - Nauka Technologia Jakość, [ŻYWNOŚĆ - Nauka Technologia Jakość], ISSN 1425-6959, (A 15 pkt)|
|Publication size in sheets||0.8|
|Publication indicators||: 2014 = 0.477; : 2010 = 0.157 (2) - 2013=0.295 (5)|
|Udział procentowy||M. Sikora: 25%|
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