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Selected Spin Probes for the Electron Spin Resonance Study of the Dynamics of Water and Lipids in Doughs

✍ Scribed by Belton, P. S.; Grant, A.; Sutcliffe, L. H.; Gillies, D. G.; Wu, X.

Book ID
127145519
Publisher
American Chemical Society
Year
1999
Tongue
English
Weight
58 KB
Volume
47
Category
Article
ISSN
0021-8561

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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)