Free radical formation in UV- and gamma-irradiated cassava starch

被引：113

作者：

Bertolini, AC

Mestres, C

Colonna, P

Raffi, J

机构：

[1] Ctr Cooperat Int Rech Agron Dev, F-34398 Montpellier 5, France

[2] INRA, F-4416 Nantes, France

[3] Univ Aix Marseille 3, Fac St Jerome, Commissariat Energie Atom, F-13397 Marseille, France

来源：

CARBOHYDRATE POLYMERS | 2001年 / 44卷 / 03期

关键词：

starch; cassava; gamma irradiation; UV irradiation; ESR; depolymerization; free radicals;

D O I：

10.1016/S0144-8617(00)00268-X

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Cassava starch is degraded by UV irradiation, particularly when previously acidified with lactic acid. Gamma irradiation also induces starch degradation through the formation of free radicals. The aim of this work was to confirm the hypothesis that free radicals are formed in starch through UV treatment and to compare free radical formation and the extent of degradation in native or acidified starches as a result of UV and gamma irradiation. Both types of irradiation result in a decrease in starch intrinsic viscosity. Electronic spin resonance (ESR) shows that radicals formed in UV irradiated samples are similar to those produced by gamma irradiation. (C) 2001 Elsevier Science Ltd. All rights reserved.

引用

页码：269 / 271

页数：3

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