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Na publikacji autorka Telk Anna podpisana jako Tobiasz Anna.
język:
angielski
język czasopisma:
angielski
abstrakt w j. angielskim:
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.