Effects of Saccharose Substitutes on Physicochemical Properties and Free Radical Generation in Oxidized Potato Starch

REFERENCES

• Gaudin , S. , Lourdin , D. , Le Botlan , D. , Ilari , J.L. and Colonna , P. 1999 . Plasticisation and mobility in starch-sorbitol films . Journal of Cereal Science , 29 : 273 – 284 .
   Web of Science ®Google Scholar
• Fortuna , T. and Gałkowska , G. 2006 . Effect of saccharides on rheological properties of modified starches . Żywność, Nauka, Technologia, Jakość , 4 ( 49 ) : 5 – 17 . in Polish
   Google Scholar
• Nadison , J. 1995 . Modified starch kind, properties, application of product . Przemysł. Spożywczy , 6 : 209 – 212 . in Polish
   Google Scholar
• Forssell , P. , Hamunen , A. , Autio , K. , Suorti , T. and Poutanen , K. 1995 . Hypochlorite oxidation of barley and potato starch . Starch/Stärke , 47 : 371 – 377 .
   Web of Science ®Google Scholar
• 5. ISO standard 11214. Modified starch—Determination of carboxyl group content of oxidized starch, 1996.
   Google Scholar
• Whistler , R.L. 1967 . Starch Chemistry and Technology , New York and London : Academic Press .
   Google Scholar
• Morrison , W.R. and Laignelet , B. 1983 . An improved colorimetric procedure for determining apparent and total amylose in cereal and other starches . Journal of Cereal Science , 1 : 9 – 20 .
   Web of Science ®Google Scholar
• Winkler , S. , Luckowi , J. and Donic , H. 1971 . Absolute und Relative Verkleisterungscharakterik von Stärke, Teil 1, Absolute Viskositätsmessung nach dem Cearte-Princip . [The Absolute and the Relative Gelatinization Characteristics of starches. Part 1. Absolute Viscosity Measurings (Searle Principle).] Starch/Stärke , 23 : 235
   Google Scholar
• Jacobson , M.R. , Obanui , M. and Becuiler , J.M. 1997 . Retrogradation of starch from different botanic sources , 74 ( 5 ) : 511 – 518 .
   Google Scholar
• Lozos , G.P. , Hoffman , B.M. and Franz , C.G. SIM 14 Program. Chemistry Department, Northwestern University , Evanston, IL : QCPE, 1974, No 265 .
   Google Scholar
• Dyrek , K. , Rokosz , A. and Madej , A. 1994 . Spin dosimetry in catalysis research . Applied Magnetic Resonance , 6 : 309 – 332 .
   Web of Science ®Google Scholar
• Beleia , A. , Miller , R.A. and Hoseney , R.C. 1996 . Starch gelatinization in sugar solution . Starch/Starke , 48 ( 7/8 ) : 259 – 262 .
   Web of Science ®Google Scholar
• Kohyama , K. and Nishinari , K. 1991 . Effect of soluble sugars on gelatinization and retrogradation of sweet potato starch . Journal of Agriculture and Food Chemistry , 39 ( 8 ) : 1406 – 1410 .
   Web of Science ®Google Scholar
• Baek , M.H. , Yoo , B. and Lim , S.T. 2004 . Effects of sugars and sugar alcohols on thermal transition and cold stability of corn starch gel . Food Hydrocolloids , 18 ( 1 ) : 133 – 142 .
   Web of Science ®Google Scholar
• Buck , J.S. and Walker , C.E. 1988 . Sugar and sucrose ester effects on maize and wheat starch gelatinization patterns by differential scanning calorimeter . Starch/Stärke , 40 ( 9 ) : 353 – 356 .
   Web of Science ®Google Scholar
• Kim , C.S. and Walker , C.E. 1992 . Effects of sugars and emulsifiers on starch gelatinization evaluated by differential scanning calorimetry . Cereal Chemistry , 69 ( 2 ) : 212 – 217 .
   Web of Science ®Google Scholar
• Swinkels , J.J.M. 1985 . Composition and properties of commercial native starch . Starch/Stärke , 37 : 1 – 5 .
   Web of Science ®Google Scholar
• Pietrzyk , S. , Fortuna , T. and Ras , Ł. 2007 . The influence of pH and Fe(II) ions on physicochemical properties of oxidised potato starch . Electronic Journal of Polish Agricultural Universities (Food Science and Technology) , 10 ( 4 ) : 16
   Google Scholar
• Leliwa , S. 1995 . Sweeteners and Solvents , Gdańsk, , Poland : EKOS .
   Google Scholar
• Wang , Y.J. and Jane , J. 1994 . Correlation between glass transition temperature and starch retrogradation in the presence of sugar and maltodextrins . Cereal Chemistry , 71 : 527 – 531 .
   Web of Science ®Google Scholar
• Sandhu , K.S. and Singh , N. 2007 . Some properties of corn starches II: Physicochemical gelatinization, retrogradation, pasting and gel texture properties . Food Chemistry , 101 : 1499 – 1507 .
   Web of Science ®Google Scholar
• Prokopowich , D.J. and Biliaderis , C.G.A. 1995 . Comparative study of the effect of sugars on the thermal and mechanical properties of concentrated waxy maize, wheat, potato and pea starch gels . Food Chemistry , 52 : 255 – 262 .
   Web of Science ®Google Scholar
• Dyrek , K. , Bidzińska , E. , Łabanowska , M. , Fortuna , T. , Przetaczek , I. and Pietrzyk , S. 2007 . EPR study of radicals generated in starch by microwaves and conventional heating . Starch/Stärke , 59 : 318 – 325 .
   Web of Science ®Google Scholar
• Łabanowska , M. , Dyrek , K. , Bidzińska , E. , Fortuna , T. , Pietrzyk , S. , Przetaczek , I. and Rożnowski , J. 2009 . Effect of sweeteners on radical formation in the starch studied by electron paramagnetic resonance spectroscopy . Food Sciences and Technology International , 15 ( 4 ) : 357 – 365 .
   Web of Science ®Google Scholar