Influence of heating time and pressure treatment of potato starch on the generation of radicals: EPR studies

Carbohydrate Polymers

Volumn 89, Issue 1, 2012, Pages 54-60

  Krupska, Aldona ^a   Wieckowski, Andrzej B ^b   Słomińska, Lucyna ^b,c   Jarosławski, Leszek ^c   Zielonka, Roman ^c  

^a INSTITUTE OF MOLECULAR PHYSICS   (Poland)

^b UNIVERSITY OF ZIELONA GÓRA   (Poland)

^c State Research Institute   (Poland)

Author keywords

Heating time; Potato starch; Pressure treatment; Radicals

Indexed keywords

A-CARBON; EPR SIGNALS; EPR SPECTRA; EPR STUDIES; HEATING TIME; HYPERFINE STRUCTURE; LORENTZIAN LINE SHAPE; PARAMAGNETIC CENTERS; POTATO STARCHES; POWDER SPECTRA; PRESSURE TREATMENTS; RADICALS; RELATIVE INTENSITY; SPECTROSCOPIC SPLITTING FACTOR; TEMPERATURE RANGE; TWO-TEMPERATURE;

ANISOTROPY; GLUCOSE; HEATING; OXYGEN; PARAMAGNETISM; STARCH;

ELECTRON SPIN RESONANCE SPECTROSCOPY;

SOLANUM TUBEROSUM;

FREE RADICAL; STARCH;

CHEMISTRY; ELECTRON SPIN RESONANCE; HEAT; POTATO; PRESSURE; TIME;

ELECTRON SPIN RESONANCE SPECTROSCOPY; FREE RADICALS; HOT TEMPERATURE; PRESSURE; SOLANUM TUBEROSUM; STARCH; TIME FACTORS;

EID: 84860223137     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2012.02.037     Document Type: Article

References (22)

1. •, as a free radical product in x-irradiated single crystals of nucleosides and nucleotides The Journal of Chemical Physics 67 3 1977 1211 1219
2. E. Bidzińska, K. Dyrek, T. Fortuna, M. Łabanowska, and S. Pietrzyk EPR studies of thermally treated oxidized corn starch Starch/Stärke 56 10 2004 461 468
3. E. Bidzińska, K. Dyrek, and E. Wenda Electron paramagnetic resonance study of thermally generated radicals in native and modified starches Current Topics in Biophysics 33 Suppl. A 2010 21 25
4. W. Błaszczak, E. Bidzińska, K. Dyrek, J. Fornal, and E. Wenda Effect of high hydrostatic pressure on the formation of radicals in maize starches with different amylose content Carbohydrate Polymers 74 4 2008 914 921
5. W. Błaszczak, E. Bidzińska, K. Dyrek, J. Fornal, and E. Wenda EPR study of the influence of high hydrostatic pressure on the formation of radicals in phosphorylated potato starch Carbohydrate Polymers 82 4 2010 1256 1263
6. W. Błaszczak, E. Bidzińska, K. Dyrek, J. Fornal, M. Michalec, and E. Wenda Effect of phosphorylation and pretreatment with high hydrostatic pressure on radical processes in maize starches with different amylose contents Carbohydrate Polymers 85 1 2011 86 96
7. W. Ciesielski, and P. Tomasik Starch radicals. Part I. Thermolysis of plain starch Carbohydrate Polymers 31 4 1996 205 210
8. W. Ciesielski Generation, structure, and nutritional hazard of thermally generated poly- and oligo-saccharides free radicals Journal of Physics: Conference Series 79 2007 012041
9. K. Dyrek, E. Bidzińska, M. Łabanowska, T. Fortuna, I. Przetaczek, and S. Pietrzyk EPR study of radicals generated in starch by microwaves or by conventional heating Starch/Stärke 59 7 2007 318 325
10. H. Kameya, H. Nakamura, M. Ukai, and Y. Shimoyama Electron spin resonance spectroscopy of gamma-irradiated glucose polymers Applied Magnetic Resonance 40 3 2011 395 404
11. E. Kudła, and P. Tomasik The modification of starch by high pressure. Part I: Air-and oven-dried potato starch Starch/Stärke 44 5 1992 167 173
12. M. Kuzuya, N. Noda, S. Kondo, K. Washino, and A. Noguchi Plasma-induced free radicals of polycrystalline myo-inositol studied by electron spin resonance. Orbital rehybridization-induced effect of hydroxylalkyl radicals on their reactivities in crystalline state Journal of the American Chemical Society 114 16 1992 6505 6512
13. M. Kuzuya, K. Morisaki, J. Niwa, Y. Yamauchi, and K. Xu Spectrochemistry of polycarbohydrate free radicals generated by plasmolysis: Effect of tertiary structure on free radical formation The Journal of Physical Chemistry 98 44 1994 11301 11307
14. M. Kuzuya, Y. Yamauchi, and S. Kondo Mechanolysis of glucose-based polysaccharides as studied by electron spin resonance The Journal of Physical Chemistry B 103 38 1999 8051 8059
15. L. Pei-Ling, H. Xiao-Song, and S. Qun Effect of high hydrostatic pressure on starches: A review Starch/Stärke 62 12 2010 615 628
16. M. Łabanowska, K. Dyrek, E. Bidzińska, T. Fortuna, S. Pietrzyk, and I. Przetaczek Effect of sweeteners on radical formation in starch studied by electron paramagnetic resonance spectroscopy Food Science and Technology International 15 4 2009 357 365
17. J.J. Raffi, and J.P.L. Agnel Influence of the physical structure of irradiated starches on their electron spin resonance spectra kinetics Journal of Physical Chemistry 87 13 1983 2369 2373
18. J.J. Raffi, J.P.L. Agnel, C.J. Thiéry, C.M. Frejaville, and L.R. Saint-Lbe Study of γ-irradiated starches derived from different foodstuffs: A way for extrapolating wholesomeness data Journal of Agricultural and Food Chemistry 29 6 1981 1227 1232
19. M.N. Sultankhodzhayeva, K.A. Korotchenko, and M.A Yakubova J. Dobó, P. Hedvig, R. Schiller, Proceedings of the 5th Tihany Symposium on Radiation Chemistry Siófok, Hungary, 19-24 September 1982 1983 Akadémiai Kiadó Budapest vol. 2, p. 1079
20. J. Szymońska, K. Dyrek, E. Wenda, E. Bidzińska, and M. Walczak Electron paramagnetic resonance study of mechanically induced free radical formation in potato starch M. Fiedorowicz, E. Bertoft, Starch - Recent Advances in Biopolymer Science and Technology 2010 Polish Society of Food Technologists, Małopolska Branch Kraków Chapter 14, pp. 173-184
21. J.M. Thiéry, C.L. Thiéry, J.P.L. Agnel, P.B. Vincent, C.M. Battesti, and J.J. Raffi Electron spin resonance study of spin-trapped radicals from gamma irradiation of glucose oligomers Magnetic Resonance in Chemistry 28 7 1990 594 600
22. P. Tomasik, O. Michalski, E. Bidzińska, A. Cebulska-Wasilewska, K. Dyrek, and M. Fiedorowicz Radioprotective thermally generated free-radical dextrins Chinese Science Bulletin 53 7 2008 984 991