Electron paramagnetic resonance (EPR) study of the short - living radicals generated thermally in phosphorylated maize starch with different amounts of amylose

• Autorzy: Bidzińska E. , Dyrek K. , Kruczała K. , Szczygieł J. , Wenda E. , Błaszczak W. , Fornal J.
• Konferencja: Electron Magnetic Resonance Forum EMR-PL (2; 16-18.05.2013; Częstochowa-Hucisko, Poland )
• Języki publikacji: EN

Abstrakty

EN

Quantitative electron paramagnetic resonance (EPR) spectroscopy was used for the determination of a number and properties of short-living radicals generated thermally in maize starch with various amounts of amylose. The EPR spectra of radical adducts with N-tert-butyl-α-phenylnitrone (PBN) spin trap reveal the presence of three types of radicals of mobility related with their localization in the zones of various degree of crystallinity. Hylon VII, which represents a matrix with a high content of amylose, offers better conditions for free rotation of radical species, whereas waxy maize, containing almost exclusively amylopectin, exhibits more restricted dynamics.

Słowa kluczowe

EN

carbon centred radicals; electron paramagnetic resonance (EPR) spectroscopy; PBN spin trap; starch phosphates; thermal treatment

• Wydawca: Institute of Nuclear Chemistry and Technology
• Czasopismo: Nukleonika
• Rocznik: 2013
• Tom: Vol. 58, No. 3
• Strony: 429--433
• Opis fizyczny: Bibliogr. 14 poz., rys.

Twórcy

autor

Bidzińska E.

• Department of Inorganic Chemistry, Faculty of Chemistry, Jagiellonian University, 3 Ingardena Str., 30-060 Kraków, Poland, Tel.: [phone], Fax: [phone]

autor

Dyrek K.

• Department of Inorganic Chemistry, Faculty of Chemistry, Jagiellonian University, 3 Ingardena Str., 30-060 Kraków, Poland, Tel.: [phone], Fax: [phone]

autor

Kruczała K.

• Department of Inorganic Chemistry, Faculty of Chemistry, Jagiellonian University, 3 Ingardena Str., 30-060 Kraków, Poland, Tel.: [phone], Fax: [phone]

autor

Szczygieł J.

• Department of Inorganic Chemistry, Faculty of Chemistry, Jagiellonian University, 3 Ingardena Str., 30-060 Kraków, Poland, Tel.: [phone], Fax: [phone]

autor

Wenda E.

• Department of Inorganic Chemistry, Faculty of Chemistry, Jagiellonian University, 3 Ingardena Str., 30-060 Kraków, Poland, Tel.: [phone], Fax: [phone]

autor

Błaszczak W.

• Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10 J. Tuwima Str., 10-747 Olsztyn, Poland

autor

Fornal J.

• Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10 J. Tuwima Str., 10-747 Olsztyn, Poland

Bibliografia

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• 2. Bidzińska E, Błaszczak W, Dyrek K et al. (2012) Effect of phosphorylation of the maize starch on thermal generation of stable and short-living radicals. Starch/Stärke 64;9:729–739
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• 4. Błaszczak W, Bidzińska E, Dyrek K, Fornal J, Michalec M, Wenda E (2011) Effect of phosphorylation and pretreatment with high hydrostatic pressure on radical processes in maize starches with different amylose content. Carbohydr Polym 85:86–96
• 5. Błaszczak W, Bidzińska E, Dyrek K, Fornal J, Wenda E (2010) EPR study of the influence of high hydrostatic pressure on the formation of radicals in phosphorylated potato starch. Carbohydr Polym 82:1256–1263
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