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Abstract
The cleavage of fed' -butyI hydrspersxlde by ferrous ions at pH 4 8 yrerdea two distinctive radlcals, alkoxyl and methyl radicals, detected by the electron spin resonance (ESW) technieue with the sF;n trap 5 5-dimethyl-? pyrrslsne-N-oxide (DMPOO) Free radicail formation was found to be dependent span the ferrous ran concentration Usrng drfferent BMPB concentrations, it was proved that aBkoxy l radtcais were formed intinally polysaccharzdes (PS), such a s giucomannan, lscust bean gum, xanthan, and carrageenan, retarded free radical formation, but no similar effect was obsermd far chztosan It is csnciuded that the suppressing effect is caused by the tron blndlng abrlnty of each PS.