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Interaction of starch polysaccharides and their mixture with water molecules and model lipids. ESR study

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Wasserman L. A., Aliev I. O., Yuryev V. P.

Żywność Nauka Technologia Jakość. Suplement

2002

tom 09

nr 4

Electron spin resonance (ESR) was used in order to study interaction of starch polysaccharides (amylose and amylopectin), their mixture and gelatinized potato starch with water molecules and lipids upon cooling. Different spin probes were used, on the one hand spin-labelled stearic acid (5-DSA), which limited lipids, and on the other hand the water soluble probe 4-hydroxy-2,2,6,6-tetramethylpiperidine-1- oxyl (Tempol), which was sensitive to changes in dynamic water phase associated with the temperature- induced polysaccharide gel formation. It was shown that interaction between gelatinized starches and lipids related to mainly on presence of amylose macromolecules in the system. On the other hand, interaction between amylopectin macromolecules and lipids takes place also.

Ograniczanie wyników

1 Żywność Nauka Technologia Jakość. Suplement

1 Aliev I. O.

1 Wasserman L. A.

1 Yuryev V. P.

1 2002

Wyniki wyszukiwania

Interaction of starch polysaccharides and their mixture with water molecules and model lipids. ESR study