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

• Autorzy: Wasserman L A , Aliev I.O. , Yuryev V.P.
• Języki publikacji: EN

Abstrakty

EN

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.

PL

Za pomocą elektronowego rezonansu spinowego (ESR) zbadano, powstające po chłodzeniu, oddziaływania między polisacharydami skrobiowymi (amylozą i amylopektyną), skrobią i z żelowaną skrobią ziemniaczaną a wodą i lipidami. Zastosowano różne wskaźniki spinowe pozwalające badać zmiany w dynamice fazy wodnej związane z powstawaniem indukowanych temperaturą żeli. Pokazano, że w oddziaływaniach między z żelowaną skrobią i lipidami uczestniczy głównie amyloza chociaż obserwuje się też oddziaływania między lipidami i amylopektyną.

Słowa kluczowe

EN

amylose; starch polysaccharide; electron spin resonance; starch; lipid; interaction; potato starch; water molecule; functional property; amylopectin; model lipid

• Wydawca: -
• Czasopismo: Żywność Nauka Technologia Jakość. Suplement
• Rocznik: 2002
• Tom: 09
• Numer: 4
• Opis fizyczny: p.124-137,fig.

Twórcy

autor

Wasserman L A

• Russian Academy of Sciences, 4, Kosygina, 199991 Moscow, Russia

autor

Aliev I.O.

autor

Yuryev V.P.

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