摘要
研究在微波加热方式下大米淀粉自由基的生长以及储存过程中的衰减。运用电子顺磁共振的检测手段和图谱拟合软件,对微波处理淀粉的自由基相对数量和结构进行分析。结果表明:微波处理淀粉产生在室温下能够较长时间存在的自由基;淀粉在微波处理后会产生以碳为中心的自由基;在1 600 W(160 W/g)功率下自由基数量的增长速率大于800 W(80 W/g)功率下的增长;在停止微波处理后,自由基信号在衰减之前有一段短时间的增长期;实验从微波处理淀粉中分离出3种自由基成分,主要成分为以葡萄糖环C1为中心的自由基。
In this article, the growth of microwave-induced free radicals in rice starch and their annihilation process during storage were investigated. Electron paramagnetic resonance(EPR) and signal simulation software were applied to investigate the relative quantity and structure of micr owave-treated starch radicals. The results showed that microwave treatment could induce starch radicals which could exist for a long time at room temperature. The starch radicals were carbon-centered radicals. The growth of radicals was much faster when rice starch was treated at 1 600 W(160 W/g) than at 800 W(80 W/g). After microwave treatment, the signal intensity started to drop after a short period of increase. Three components were separated from microwave-induced starch radicals in the experiment. The main component was the radical located at the C1 position of the glucose ring.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第13期114-117,共4页
Food Science
基金
江苏省自然科学基金青年科学基金项目(BK20130141)
国家自然科学基金青年科学基金项目(31301504)
高等学校博士学科点专项科研基金新教师类项目(20130093120011)
关键词
微波
淀粉
自由基
电子顺磁共振
microwave
starch
radical
electron paramagnetic resonance(EPR)
