Effect of phosphorylation and pretreatment with high hydrostatic pressure on radical processes in maize starches with different amylose contents

被引：24

作者：

Blaszczak, Wioletta ^{[3
]}

Bidzinska, Ewa ^{[1
]}

Dyrek, Krystyna ^{[1
]}

Fornal, Jozef ^{[3
]}

Michalec, Marek ^{[2
]}

Wenda, Elzbieta ^{[1
]}

机构：

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

[2] Jagiellonian Univ, Fac Chem, Dept Crystalochem & Crystalophys, PL-30060 Krakow, Poland

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

来源：

CARBOHYDRATE POLYMERS | 2011年 / 85卷 / 01期

关键词：

Starch phosphates; Cross-linking; Amylopectin; Amylose; Thermal treatment; High hydrostatic pressure; Deteriorated structure; Radicals; EPR;

D O I：

10.1016/j.carbpol.2011.01.055

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Waxy maize (amylopectin with trace amounts of amylose) and Hylon VII starch containing mostly amylose were phosphorylated in acidic or alkaline medium to produce mono- or distarch phosphates, respectively. The changes in the starch structure and properties occurring upon phosphorylation and high pressure treatment (650 MPa/9 min) were analyzed using X-ray diffraction (XRD), differential scanning calorimetry (DSC), polarized light microscopy (LM) and electron paramagnetic resonance (EPR) spectroscopy. Quantitative EPR measurements revealed that incorporation of phosphorus into the starch structure increased tendency of the starch to be thermally degraded with formation of radicals, the effect being more pronounced in the case of monostarch phosphates than in distarch phosphates. Pretreatment of the starch with high hydrostatic pressure resulted in diminishing of the number of radicals generated thermally in monostarch phosphates. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：86 / 96

页数：11

共 24 条

[1] The aging paradox: free radical theory of aging [J].

Ashok, BT ;

Ali, R .

EXPERIMENTAL GERONTOLOGY, 1999, 34 (03) :293-303

[2] Effect of high hydrostatic pressure on the formation of radicals in maize starches with different amylose content [J].

Blaszczak, W. ;

Bidzinska, E. ;

Dyrek, K. ;

Fornal, J. ;

Wenda, E. .

CARBOHYDRATE POLYMERS, 2008, 74 (04) :914-921

[3] Effect of high pressure on thermal, structural and osmotic properties of waxy maize and Hylon VII starch blends [J].

Blaszczak, W. ;

Fornal, J. ;

Kiseleva, V. I. ;

Yuryev, V. P. ;

Sergeev, A. I. ;

Sadowska, J. .

CARBOHYDRATE POLYMERS, 2007, 68 (03) :387-396

[4] Effect of high pressure on the structure of potato starch [J].

Blaszczak, W ;

Valverde, S ;

Fornal, J .

CARBOHYDRATE POLYMERS, 2005, 59 (03) :377-383

[5] EPR study of the influence of high hydrostatic pressure on the formation of radicals in phosphorylated potato starch [J].

Blaszczak, W. ;

Bidzinska, E. ;

Dyrek, K. ;

Fornal, J. ;

Wenda, E. .

CARBOHYDRATE POLYMERS, 2010, 82 (04) :1256-1263

[6]

BLASZCZAK W, LATEST PROG IN PRESS, pCH5

[7] Starch radicals .1. Thermolysis of plain starch [J].

Ciesielski, W ;

Tomasik, P .

CARBOHYDRATE POLYMERS, 1996, 31 (04) :205-210

[8] STANDARDS FOR EPR MEASUREMENTS OF SPIN CONCENTRATION [J].

DYREK, K ;

MADEJ, A ;

MAZUR, E ;

ROKOSZ, A .

COLLOIDS AND SURFACES, 1990, 45 :135-144

[9] SPIN DOSIMETRY IN CATALYSIS RESEARCH [J].

DYREK, K ;

ROKOSZ, A ;

MADEJ, A .

APPLIED MAGNETIC RESONANCE, 1994, 6 (1-2) :309-332

[10] EPR study of radicals generated in starch by microwaves or by conventional heating [J].

Dyrek, Krystyna ;

Bidzinska, Ewa ;

Labanowska, Maria ;

Fortuna, Teresa ;

Przetaczek, Izabela ;

Pietrzyk, Slawornir .

STARCH-STARKE, 2007, 59 (07) :318-325

← 1 2 3 →