FOOD SCIENCE

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Growth and Annihilation of Microwave-Induced Free Radicals in Rice Starch

LIU Yi-xiao, FAN Da-ming, WANG Li-yun, LIAN Hui-zhang, ZHAO Jian-xin, ZHANG Hao, CHEN Wei   

  1. 1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology,
    Jiangnan University, Wuxi 214122, China; 2. Wuxi Huashun Minsheng Food Co. Ltd., Wuxi 214218, China
  • Online:2014-07-15 Published:2014-07-18

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Abstract:

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 microwave-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.

Key words: microwave, starch, radical, electron paramagnetic resonance (EPR)