The influence of the starch component on thermal radical generation in flours

2014
journal article
article
23
cris.lastimport.wos2024-04-10T00:14:39Z
dc.abstract.enTransition metal ions and radicals in flours of various botanical origins with different content of starch have been studied by EPR before and after thermal treatment. The amounts of metal ions, have been determined by ICP OES. Simulations of EPR spectra have revealed the presence of several types of radicals (carbon-centred, tyrosyl and semiquinone) localized in starch and protein fractions of flours. Thermal treatment of flours significantly increased the amount of radicals with a simultaneous decrease of the signal intensity of transition metal ions. The proposed mechanism of thermal generation of stable organic radicals was associated with the redox processes involving transition metal ions, which facilitated the formation of radicals. The dependence between the way starch is treated and the mechanism of radical formation was also shown.pl
dc.affiliationWydział Chemii : Zakład Fizyki Chemicznejpl
dc.affiliationWydział Chemii : Zakład Chemii Analitycznejpl
dc.affiliationWydział Chemii : Zakład Chemii Nieorganicznejpl
dc.contributor.authorŁabanowska, Maria - 130038 pl
dc.contributor.authorKurdziel, Magdalena - 129748 pl
dc.contributor.authorFilek, Mariapl
dc.contributor.authorWalas, Stanisław - 132508 pl
dc.contributor.authorTelk, Anna - 156141 pl
dc.contributor.authorWesełucha-Birczyńska, Aleksandra - 132583 pl
dc.date.accessioned2015-06-10T12:49:43Z
dc.date.available2015-06-10T12:49:43Z
dc.date.issued2014pl
dc.description.additionalNa publikacji autorka Telk Anna podpisana jako Tobiasz Anna.pl
dc.description.physical846-856pl
dc.description.volume101pl
dc.identifier.doi10.1016/j.carbpol.2013.10.005pl
dc.identifier.eissn1879-1344pl
dc.identifier.issn0144-8617pl
dc.identifier.urihttp://ruj.uj.edu.pl/xmlui/handle/item/9254
dc.languageengpl
dc.language.containerengpl
dc.rights.licencebez licencji
dc.subject.encarbon-centred radicalspl
dc.subject.entransition metal ionspl
dc.subject.encereal flourspl
dc.subject.enEPRpl
dc.subject.entuber flourspl
dc.subject.entyrosyl radicalpl
dc.subtypeArticlepl
dc.titleThe influence of the starch component on thermal radical generation in flourspl
dc.title.journalCarbohydrate Polymerspl
dc.typeJournalArticlepl
dspace.entity.typePublication
cris.lastimport.wos
2024-04-10T00:14:39Z
dc.abstract.enpl
Transition metal ions and radicals in flours of various botanical origins with different content of starch have been studied by EPR before and after thermal treatment. The amounts of metal ions, have been determined by ICP OES. Simulations of EPR spectra have revealed the presence of several types of radicals (carbon-centred, tyrosyl and semiquinone) localized in starch and protein fractions of flours. Thermal treatment of flours significantly increased the amount of radicals with a simultaneous decrease of the signal intensity of transition metal ions. The proposed mechanism of thermal generation of stable organic radicals was associated with the redox processes involving transition metal ions, which facilitated the formation of radicals. The dependence between the way starch is treated and the mechanism of radical formation was also shown.
dc.affiliationpl
Wydział Chemii : Zakład Fizyki Chemicznej
dc.affiliationpl
Wydział Chemii : Zakład Chemii Analitycznej
dc.affiliationpl
Wydział Chemii : Zakład Chemii Nieorganicznej
dc.contributor.authorpl
Łabanowska, Maria - 130038
dc.contributor.authorpl
Kurdziel, Magdalena - 129748
dc.contributor.authorpl
Filek, Maria
dc.contributor.authorpl
Walas, Stanisław - 132508
dc.contributor.authorpl
Telk, Anna - 156141
dc.contributor.authorpl
Wesełucha-Birczyńska, Aleksandra - 132583
dc.date.accessioned
2015-06-10T12:49:43Z
dc.date.available
2015-06-10T12:49:43Z
dc.date.issuedpl
2014
dc.description.additionalpl
Na publikacji autorka Telk Anna podpisana jako Tobiasz Anna.
dc.description.physicalpl
846-856
dc.description.volumepl
101
dc.identifier.doipl
10.1016/j.carbpol.2013.10.005
dc.identifier.eissnpl
1879-1344
dc.identifier.issnpl
0144-8617
dc.identifier.uri
http://ruj.uj.edu.pl/xmlui/handle/item/9254
dc.languagepl
eng
dc.language.containerpl
eng
dc.rights.licence
bez licencji
dc.subject.enpl
carbon-centred radicals
dc.subject.enpl
transition metal ions
dc.subject.enpl
cereal flours
dc.subject.enpl
EPR
dc.subject.enpl
tuber flours
dc.subject.enpl
tyrosyl radical
dc.subtypepl
Article
dc.titlepl
The influence of the starch component on thermal radical generation in flours
dc.title.journalpl
Carbohydrate Polymers
dc.typepl
JournalArticle
dspace.entity.type
Publication

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