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ESR investigation of starch gelatinization using novel spin probes

✍ Scribed by James A. Robertson; Leslie H. Sutcliffe

Publisher
John Wiley and Sons
Year
2005
Tongue
English
Weight
150 KB
Volume
43
Category
Article
ISSN
0749-1581

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✦ Synopsis

The spin probes 1,1,3,3-tetramethylisoindolin-2-yloxyl (TMIO) and the sodium salt of its sulfonate, 1,1,3,3tetramethylisoindolin-2-yloxyl-5-sulfonate (NaTMIOS) were used to monitor the microviscosity changes of water during starch gelatinization. In cereal starch, which contains mainly A-type polymorphs, evidence was found for the amylopectin and amylose regions, the latter undergoing a transition at about 55 β€’ C and a large increase in the microviscosity on cooling. Pea starch contains both A-and B-type polymorphs and this was also found to have two domains and the 55 β€’ C transition was observed for the amylose phase: the less mobile amylopectin showed a reversible decrease in water microviscosity on heating.

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✍ Luybov A Wasserman; Martine Le Meste πŸ“‚ Article πŸ“… 2000 πŸ› John Wiley and Sons 🌐 English βš– 146 KB πŸ‘ 2 views

Electron spin resonance (ESR) was used in order to study the mechanism of interaction of potato starch with lipids in systems with different water contents (40, 50 and 60% w/w) during heating and cooling. Different spin probes were used, on the one hand spin-labelled stearic acids (5-DSA and 16-DSA)