Effect of Sweeteners on Radical Formation in Starch Studied by Electron Paramagnetic Resonance Spectroscopy
| Autor: | Krystyna Dyrek, R.C. Socha, Teresa Fortuna, Maria Łabanowska, Ewa Bidzińska, S. Pietrzyk, J. Rożnowski, I. Przetaczek |
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| Rok vydání: | 2009 |
| Předmět: |
chemistry.chemical_classification
Starch EPR of starch General Chemical Engineering Radical Food chemistry Polysaccharide Industrial and Manufacturing Engineering Maize starch law.invention chemistry.chemical_compound chemistry law Organic chemistry Sorbitol radical creation Electron paramagnetic resonance sweeteners in the starch Potato starch $Cu^{2+}$ ions as paramagnetic probe Food Science Nuclear chemistry |
| Zdroj: | Food Science and Technology International. 15:357-365 |
| ISSN: | 1532-1738 1082-0132 |
| Popis: | The process of radical generation occurring upon thermal treatment of potato and corn starch containing sweeteners: saccharose, acesulfam K, aspartame, and sorbitol was investigated by electron paramagnetic resonance spectroscopy, using Cu2+ ions as a paramagnetic probe. It was found that the influence of acesulfam K and sorbitol on radical formation is stronger than that of other additives. Acesulfam K increased the amount of radicals in the starch compared to native starch, whereas sorbitol significantly decreased their concentration. The influence of sweeteners on radical processes in the starch is because of differences in their molecular structures and presence or absence of OH groups. |
| Databáze: | OpenAIRE |
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