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Thermal effects on the structure of cereal starches : EPR and Raman spectroscopy studies

2013
journal article
article
10.1016/j.carbpol.2012.09.087
Journal
Carbohydrate Polymers
40
Author
Łabanowska Maria

Wesełucha-Birczyńska Aleksandra

Kurdziel Magdalena

Puch Paulina
Volume
92
Issue
1
Pages
842-848
ISSN
0144-8617
eISSN
1879-1344
Keywords in English

electron paramagnetic resonance

Raman spectroscopy

carbohydrate radicals

corn starch

wheat

Language
English
Container language
English
Abstract in English

The mechanism of thermal radical generation has been studied in cereal starches containing different amylose contents. Samples of four corn starches and one of wheat has been investigated using electron paramagnetic resonance and Raman spectroscopies. It has been found, that the content of amylose influences the character of thermally created radical species, but in opposite to potato starch, does not affect their amount. During storage of thermally treated starches the evolution of the EPR spectra has been observed. Raman spectra reveal the smaller changes in cereal starches structure occurring upon high temperature than those found for potato starch.

Affiliation
Wydział Chemii : Zakład Chemii NieorganicznejWydział Chemii : Zakład Fizyki Chemicznej
cris.lastimport.wos2024-04-09T20:05:47Z
dc.abstract.enThe mechanism of thermal radical generation has been studied in cereal starches containing different amylose contents. Samples of four corn starches and one of wheat has been investigated using electron paramagnetic resonance and Raman spectroscopies. It has been found, that the content of amylose influences the character of thermally created radical species, but in opposite to potato starch, does not affect their amount. During storage of thermally treated starches the evolution of the EPR spectra has been observed. Raman spectra reveal the smaller changes in cereal starches structure occurring upon high temperature than those found for potato starch.pl
dc.affiliationWydział Chemii : Zakład Chemii Nieorganicznejpl
dc.affiliationWydział Chemii : Zakład Fizyki Chemicznejpl
dc.contributor.authorŁabanowska, Maria - 130038 pl
dc.contributor.authorWesełucha-Birczyńska, Aleksandra - 132583 pl
dc.contributor.authorKurdziel, Magdalena - 129748 pl
dc.contributor.authorPuch, Paulinapl
dc.date.accessioned2015-01-22T17:03:35Z
dc.date.available2015-01-22T17:03:35Z
dc.date.issued2013pl
dc.description.admin[AB] Puch, Paulina 50000141pl
dc.description.number1pl
dc.description.physical842-848pl
dc.description.points40pl
dc.description.volume92pl
dc.identifier.doi10.1016/j.carbpol.2012.09.087pl
dc.identifier.eissn1879-1344pl
dc.identifier.issn0144-8617pl
dc.identifier.urihttp://ruj.uj.edu.pl/xmlui/handle/item/2666
dc.languageengpl
dc.language.containerengpl
dc.rights.licencebez licencji
dc.subject.enelectron paramagnetic resonancepl
dc.subject.enRaman spectroscopypl
dc.subject.encarbohydrate radicalspl
dc.subject.encorn starchpl
dc.subject.enwheatpl
dc.subtypeArticlepl
dc.titleThermal effects on the structure of cereal starches : EPR and Raman spectroscopy studiespl
dc.title.journalCarbohydrate Polymerspl
dc.typeJournalArticlepl
dspace.entity.typePublication
cris.lastimport.wos
2024-04-09T20:05:47Z
dc.abstract.enpl
The mechanism of thermal radical generation has been studied in cereal starches containing different amylose contents. Samples of four corn starches and one of wheat has been investigated using electron paramagnetic resonance and Raman spectroscopies. It has been found, that the content of amylose influences the character of thermally created radical species, but in opposite to potato starch, does not affect their amount. During storage of thermally treated starches the evolution of the EPR spectra has been observed. Raman spectra reveal the smaller changes in cereal starches structure occurring upon high temperature than those found for potato starch.
dc.affiliationpl
Wydział Chemii : Zakład Chemii Nieorganicznej
dc.affiliationpl
Wydział Chemii : Zakład Fizyki Chemicznej
dc.contributor.authorpl
Łabanowska, Maria - 130038
dc.contributor.authorpl
Wesełucha-Birczyńska, Aleksandra - 132583
dc.contributor.authorpl
Kurdziel, Magdalena - 129748
dc.contributor.authorpl
Puch, Paulina
dc.date.accessioned
2015-01-22T17:03:35Z
dc.date.available
2015-01-22T17:03:35Z
dc.date.issuedpl
2013
dc.description.adminpl
[AB] Puch, Paulina 50000141
dc.description.numberpl
1
dc.description.physicalpl
842-848
dc.description.pointspl
40
dc.description.volumepl
92
dc.identifier.doipl
10.1016/j.carbpol.2012.09.087
dc.identifier.eissnpl
1879-1344
dc.identifier.issnpl
0144-8617
dc.identifier.uri
http://ruj.uj.edu.pl/xmlui/handle/item/2666
dc.languagepl
eng
dc.language.containerpl
eng
dc.rights.licence
bez licencji
dc.subject.enpl
electron paramagnetic resonance
dc.subject.enpl
Raman spectroscopy
dc.subject.enpl
carbohydrate radicals
dc.subject.enpl
corn starch
dc.subject.enpl
wheat
dc.subtypepl
Article
dc.titlepl
Thermal effects on the structure of cereal starches : EPR and Raman spectroscopy studies
dc.title.journalpl
Carbohydrate Polymers
dc.typepl
JournalArticle
dspace.entity.type
Publication
Affiliations
Wydział Chemii
Łabanowska, Maria
Wesełucha-Birczyńska, Aleksandra
Kurdziel, Magdalena
Puch, Paulina

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