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Influence of starch oxidation and phosphorylation on thermal generation of carbohydrate radicals studied by electron paramagnetic resonance
Author(s) -
Łabanowska Maria,
Kurdziel Magdalena,
Bidzińska Ewa,
WesełuchaBirczyńska Aleksandra,
Pawcenis Dominika,
Łojewski Tomasz,
Fortuna Teresa,
Pietrzyk Sławomir,
PrzetaczekRożnowska Izabela
Publication year - 2013
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.201200164
Subject(s) - amylopectin , starch , electron paramagnetic resonance , amylose , radical , chemistry , carbohydrate , electron paramagnetic resonance spectroscopy , polysaccharide , chemical modification , organic chemistry , nuclear chemistry , polymer chemistry , nuclear magnetic resonance , physics
Abstract Influence 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.