EPR study of the influence of high hydrostatic pressure on the formation of radicals in phosphorylated potato starch

被引：13

作者：

Blaszczak, W. ^{[2
]}

Bidzinska, E. ^{[1
]}

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

来源：

CARBOHYDRATE POLYMERS | 2010年 / 82卷 / 04期

关键词：

Potato starch; Phosphorylation; High hydrostatic pressure; Starch radicals; Melting parameters; CORN; MAIZE;

D O I：

10.1016/j.carbpol.2010.07.006

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Phosphorylated potato starch reveals smaller values of the melting enthalpy and lower crystallinity than the native one, indicating weakening of the structure upon incorporation of phosphorus. Nevertheless, changes in transition temperatures T-o and T-p suggest that certain cross-linking reactions occur in the case of distarch phosphates. Heating at 210-230 degrees C causes easier generation of radicals in phosphorylated than in the native starch. Pretreatment of the phosphorylated starch with high hydrostatic pressure somewhat diminishes the number of thermally generated radicals. Both effects, increase in the number of radicals upon phosphorylation and its decrease upon pretreatment of the starch with pressure, are more pronounced for monostarch than for distarch phosphates, most probably due to the cross-linking reactions occurring in the distarch phosphate samples. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：1256 / 1263

页数：8

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