The influence of metal ions on the dielectric enhancement and radical generation of rice starch during microwave processing

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• 作者：Da-ming Fan^a ; Lu-fen Lin^a ; Li-yun Wang^a ; Lue-lue Huang^b ; Bo Hu^a ; Xiao-hong Gu^a ; Jian-xin Zhao^a ; Hao Zhang^a ; ^{zhanghao@jiangnan.edu.cn}
• 关键词：Starch ; Metal ion ; Radicals
• 刊名：International Journal of Biological Macromolecules
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：94
• 期：part_PA
• 页码：266-270
• 全文大小：1188 K
• 卷排序：94

文摘

The Electron paramagnetic resonance (EPR) spectra revealed that several types of radical (carbon-centered, iron and manganese) were localized in the starch fortified with different metal. At higher temperature, the transition metal ions probably activate oxygen atoms from functional groups of starch, enabling them to remove hydrogen from carbon atoms of glucose units. Only enrichment with calcium ion caused statiscally significant changes in gelatinisation enthalpy (△H) by increasing it. The addition of the calcium ion strengthened the intramolecular interaction and structure of starch molecules, inhibiting the generation of thermal radical of starch.