title: Influence of microwave parameters and water activity on radical generation in rice starch.
abstract: Radical generation in rice starch under microwave treatment as well as the related chemical bond changes were investigated by electron paramagnetic resonance (EPR) and Raman spectroscopy. Samples with water activity of 0.4 and 0.7 have been treated and analyzed. It was found that microwave power level and water content could influence the amount of radicals along with the radical components and their contribution. Raman spectra showed corresponding changes in vibrational features of chemical bonds. During storage the signal intensity started to drop after a short period of increase. Rice starch radicals were relatively stable and could exist a long time in room temperature. Through signal simulation, 3 main components were separated from the original spectra and the evolving process was investigated. The main component was the radical located on C1 position in the glucose ring.
authors.affiliation: School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
authors.forename: Daming
authors.initials: D
authors.lastname: Fan
authors.affiliation: School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
authors.forename: Yixiao
authors.initials: Y
authors.lastname: Liu
authors.affiliation: School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
authors.forename: Bo
authors.initials: B
authors.lastname: Hu
authors.affiliation: School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
authors.forename: Lufen
authors.initials: L
authors.lastname: Lin
authors.affiliation: School of Applied Chemistry and Biological Technology, Shenzhen Polytechnic, 518055, China.
authors.forename: Luelue
authors.initials: L
authors.lastname: Huang
authors.affiliation: School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
authors.forename: Liyun
authors.initials: L
authors.lastname: Wang
authors.affiliation: School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
authors.forename: Jianxin
authors.initials: J
authors.lastname: Zhao
authors.affiliation: School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
authors.forename: Hao
authors.initials: H
authors.lastname: Zhang
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. Electronic address: chenwei66@jiangnan.edu.cn.
authors.forename: Wei
authors.initials: W
authors.lastname: Chen
mesh_terms: D004578:Electron Spin Resonance Spectroscopy / Q000379:methods*; D005609:Free Radicals / Q000737:chemistry; D008872:Microwaves / Q000009:adverse effects*; D012275:Oryza / Q000737:chemistry*; D013059:Spectrum Analysis, Raman / Q000379:methods*; D013213:Starch / Q000737:chemistry*; D014867:Water
chemical_list: D005609:Free Radicals; D014867:Water; D013213:Starch
keywords: Carbohydrate radicals; Electron paramagnetic resonance; Microwave activation; Raman spectroscopy; Rice starch