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Study on Interactions of Corn Starch and γ‐Cyclodextrin with Lipid Peroxide
Author(s) -
Komiya T.,
Yamada T.,
Imai K.,
Hisamatsu M.,
Masui H.,
Kawakishi S.
Publication year - 1990
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19900421006
Subject(s) - autoxidation , chemistry , depolymerization , amylopectin , amylose , starch , glycosidic bond , cyclodextrin , radical , peroxide , corn starch , hydrolysis , organic chemistry , food science , polymer chemistry , enzyme
The deterioration of corn starch and γ‐cyclodextrin (γ‐CD) as a model compound by coexisting of methyl linolate (ML) has been studied in the solid system. With the elapse of oxidation time of ML, the reducing values of above the sugars increased and the value of γ‐CD with Silica Gel done more largely than without the one. The molecular weight of corn starch may decrease slightly, the glycosidic linkages of amylopectin and amylose molecules in the starch may be cleaved partially and the crystalline structure of the starch will be deteriorted a little by some active radicals formed by the autoxidation of ML. The propagative autoxidation of ML induced the deterioration of γ‐CD giving the two processes of the hydrolysis and the depolymerization in the similar way as observed in the reaction of γ‐CD with OH radicals.