文章基本信息

标题：Application of Electron Spin Resonance Techniques to Model Starch Systems
本地全文：下载
作者：Pearce, L. E. ; Davis, E. A. ; Gordon, J. 等
期刊名称：Food Structure
出版年度：1985
卷号：4
期号：1
页码：10
出版社：Utah State University
摘要：Starch model systems were examined by electron spin resonance (ESR) techniques with either 16-DOXYL-stearic acid or TEMPO spin probes in water or hexane. Room temperature starchwater- 16-DOXYL-stearic acid spectra showed strong adsorption occurred between the starch and probe. Starch-water-TEMPO spectra at room temperature did not show strong adsorption between starch and probe, but did show some slowed motion of the probe as a result of different local environments experienced by the probe within the starch granule. Starch-water-probe spectra from systems heated from 45-95° C showed no major differences from unheated samples. Also, no major spectral differences existed for each starch system combination studied: wheat starch, hexane extracted wheat starch, waxy cornstarch, or high amylose cornstarch. Spectra from unheated wheat starchhexane- probe systems did not show that starchprobe interactions occurred.
关键词：Starch electron spin resonance; electron spin resonance starch; starch structure