Effect of Sweeteners on Radical Formation in Starch Studied by Electron Paramagnetic Resonance Spectroscopy-Reference-Cited by-同舟云学术

Effect of Sweeteners on Radical Formation in Starch Studied by Electron Paramagnetic Resonance Spectroscopy

Published:2009-08 Issue:4 Volume:15 Page:357-365
ISSN:1082-0132
Container-title:Food Science and Technology International
language:en
Short-container-title:Food sci. technol. int.

Author:

Łabanowska M.¹,Dyrek K.²,Bidzińska E.³,Fortuna T.⁴,Pietrzyk S.⁴,Przetaczek I.⁴,Rożnowski J.⁴,Socha R.C.⁴

Affiliation:

1. Department of Chemistry, Jagiellonian University, Ingardena 3, 30-060 Cracow, Poland,

2. Department of Chemistry, Jagiellonian University, Ingardena 3, 30-060 Cracow, Poland

3. Regional Laboratory of Physicochemical Analyses and Structural Research, Jagiellonian University Ingardena 3, 30-060 Cracow, Poland

4. Department of Analysis and Food Quality Evaluation, Agricultural University Balicka 122, 30-149 Cracow, Poland

Abstract

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.

Publisher

SAGE Publications

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science

Link

http://journals.sagepub.com/doi/pdf/10.1177/1082013209346100

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