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Characterization of free radicals mechanically and thermally induced in potato starch

Characterization of free radicals mechanically and ...

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dc.contributor.author Dyrek, Krystyna [SAP14021069] pl
dc.contributor.author Szymońska, Joanna pl
dc.contributor.author Wenda, Elżbieta [SAP11004652] pl
dc.contributor.author Bidzińska, Ewa [SAP11012129] pl
dc.contributor.author Walczak, Małgorzata pl
dc.date.accessioned 2015-06-09T06:03:54Z
dc.date.available 2015-06-09T06:03:54Z
dc.date.issued 2013 pl
dc.identifier.issn 0038-9056 pl
dc.identifier.uri http://ruj.uj.edu.pl/xmlui/handle/item/9040
dc.language eng pl
dc.title Characterization of free radicals mechanically and thermally induced in potato starch pl
dc.type JournalArticle pl
dc.description.physical 653-659 pl
dc.abstract.en Formation of free radicals due to mechanical crushing of potato starch granules in ethanol suspension has been investigated. Nature of the radicals, their quantity, as well as the storage and thermal stability were characterized by the electron paramagnetic resonance (EPR) spec- troscopy aided by computer simulations. Room temperature EPR spectra obtained after starch milling indicated that the radical species were present in the system in the quantity positively correlated with the level of the starch granule damage dependent on the processing duration. The product species could be assigned to the carbon type radicals formed by mechanically induced a - 1,4-glucosidic bond cleavage of the starch polysaccharides followed by a hydrogen abstraction from the glucose units. Mechanically fractured starch granules were vulnerable for the thermal treatment. Heating in the temperature range of 180–230 8 C resulted in more intense formation of thermally generated radicals in comparison to the native starch and non-heated milled starch. Storage stability of the radicals depended on the level of the granule destruction implying various ways of the radical annihilation. In addition, the kinetic data of the process are presented and the inter-radical transformations causing unexpected growth of the amount of thermally generated radicals at the initial stage of the starch storing are discussed. pl
dc.subject.en deteriorated starch structure pl
dc.subject.en EPR spectroscop pl
dc.subject.en polysaccharide radicals pl
dc.subject.en mechanolysis of starch pl
dc.description.volume 65 pl
dc.description.number 7-8 pl
dc.identifier.doi 10.1002/star.201200160 pl
dc.identifier.eissn 1521-379X pl
dc.title.journal Starch = Stärke pl
dc.language.container eng pl
dc.affiliation Wydział Chemii : Zakład Chemii Nieorganicznej pl
dc.subtype Article pl
dc.rights.original bez licencji pl
.pointsMNiSW [2013 A]: 25

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