Effect of high hydrostatic pressure on the formation of radicals in maize starches with different amylose content |
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| Authors: | W B&#x;aszczak E Bidzi&#x;ska K Dyrek J Fornal E Wenda |
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| Institution: | aDivision of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-747 Olsztyn, Poland;bRegional Laboratory of Physicochemical Analyses and Structural Research, Jagiellonian University, Ingardena 3, 30-060 Kraków, Poland;cFaculty of Chemistry, Jagiellonian University, Ingardena 3, 30-060 Kraków, Poland |
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| Abstract: | Native and high pressure-treated (water suspensions, 650 MPa) waxy maize starch, containing mainly amylopectin, and Hylon VII, rich in amylose, were studied for their ability to generate free radicals upon thermal treatment at 180–230 °C. The electron paramagnetic resonance (EPR) spectroscopy was used to characterize the nature, number and stability of radicals. Various stable and short living (stabilized by N-tert-butyl-α-phenylnitrone (PBN) spin trap) radical species were formed. It was found, that at given conditions the waxy maize starch reveals higher ability to generate radicals, than Hylon VII. The presence of water and high pressure pretreatment of starches, both resulted in the reduction of the amount of thermally generated radicals. The decrease in crystallinity of waxy maize starch and of Hylon VII, occurring upon high pressure treatment, leads to the increase of the relative amount of fast rotating component in the EPR spectrum of both types of starches. |
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| Keywords: | Waxy maize Hylon VII High hydrostatic pressure EPR spectroscopy Starch radicals Amylose Amylopectin Fast and slow rotating adducts |
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