| NUKLEONIKA 2013, 58(3):429-433
ELECTRON PARAMAGNETIC RESONANCE (EPR) STUDY
OF THE SHORT-LIVING RADICALS GENERATED THERMALLY
IN PHOSPHORYLATED MAIZE STARCH WITH DIFFERENT AMOUNTS OF AMYLOSE
Ewa Bidzińska1, Krystyna Dyrek1, Krzysztof Kruczała1, Jadwiga Szczygieł1,
Elżbieta Wenda1, Wioletta Błaszczak2, Józef Fornal2
1 Department of Inorganic Chemistry, Faculty of Chemistry,
Jagiellonian University,
3 Ingardena Str., 30-060 Kraków, Poland
2 Division of Food Science,
Institute of Animal Reproduction and Food Research, Polish Academy of Sciences,
10 J. Tuwima Str., 10-747 Olsztyn, Poland
Quantitative electron paramagnetic resonance (EPR) spectroscopy was used for the determination of a number and properties of short-living radicals generated thermally in maize starch with various amounts of amylose. The EPR spectra of radical adducts with N-tert-butyl-alpha-phenylnitrone (PBN) spin trap reveal the presence of three types of radicals of mobility related with their localization in the zones of various degree of crystallinity. Hylon VII, which represents a matrix with a high content of amylose, offers better conditions for free rotation of radical species, whereas waxy maize, containing almost exclusively amylopectin, exhibits more restricted dynamics.
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