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Thermal effects on the structure of cereal starches. EPR and Raman spectroscopy studies.
MedLine Citation:
PMID:  23218374     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
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.
Authors:
Maria Labanowska; Aleksandra Wesełucha-Birczyńska; Magdalena Kurdziel; Paulina Puch
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Publication Detail:
Type:  Journal Article     Date:  2012-10-08
Journal Detail:
Title:  Carbohydrate polymers     Volume:  92     ISSN:  1879-1344     ISO Abbreviation:  Carbohydr Polym     Publication Date:  2013 Jan 
Date Detail:
Created Date:  2012-12-10     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8307156     Medline TA:  Carbohydr Polym     Country:  England    
Other Details:
Languages:  eng     Pagination:  842-8     Citation Subset:  IM    
Copyright Information:
Copyright © 2012 Elsevier Ltd. All rights reserved.
Affiliation:
Faculty of Chemistry, Jagiellonian University, Ingardena 3, 30-060 Kraków, Poland. Electronic address: labanows@chemia.uj.edu.pl.
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