Effect of high hydrostatic pressure on the formation of radicals in maize starches with different amylose content

被引：15

作者：

Blaszczak, W. ^{[2
]}

Bidzinska, E. ^{[3
]}

Dyrek, K. ^{[1
]}

Fornal, J. ^{[2
]}

Wenda, E. ^{[1
]}

机构：

[1] Jagiellonian Univ, Fac Chem, PL-30060 Krakow, Poland

[2] Polish Acad Sci, Div Food Sci, Inst Anim Reprod & Food Res, PL-10747 Olsztyn, Poland

[3] Jagiellonian Univ, Reg Lab Physicochem Anal & Struct Res, PL-30060 Krakow, Poland

来源：

CARBOHYDRATE POLYMERS | 2008年 / 74卷 / 04期

关键词：

waxy maize; Hylon VII; high hydrostatic pressure; EPR spectroscopy; starch radicals; amylose; amylopectin; fast and slow rotating adducts;

D O I：

10.1016/j.carbpol.2008.05.014

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Native and high pressure-treated (water suspensions, 650 MPa) waxy maize starch, containing mainly amylopectin, and Hylon VII, rich in amylose, were studied for their ability to generate free radicals upon thermal treatment at 180-230 degrees C. The electron paramagnetic resonance (EPR) spectroscopy was used to characterize the nature, number and stability of radicals. Various stable and short living (stabilized by N-tert-butyl-alpha-phenylnitrone (PBN) spin trap) radical species were formed. It was found, that at given conditions the waxy maize starch reveals higher ability to generate radicals, than Hylon VII. The presence of water and high pressure pretreatment of starches, both resulted in the reduction of the amount of thermally generated radicals. The decrease in crystallinity of waxy maize starch and of Hylon VII, occurring upon high pressure treatment, leads to the increase of the relative amount of fast rotating component in the EPR spectrum of both types of starches. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：914 / 921

页数：8

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