Mechanochemical initiation of free-radical reactions in polysaccharides

Abagyan, G. V.; Butyagin, P. Yu.

doi:10.1016/0032-3950(84)90062-5

Cited by 8 publications

(8 citation statements)

References 3 publications

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“…They could be generated under an influence of mechanical energy delivered to the granules sufficient for the α‐1,4‐glucosidic bond cleavages of the polysaccharide chains. The glucosidic bond splitting resulted in formation of the alkyl‐ and alkoxyl‐type radicals as it was reported for glucose‐based polysaccharides like cellulose and amylose 7, 8. Amount of the mechanoradicals formed in the investigated starch was increasing with time of the starch processing, i.e., with the level of the granule disintegration (Fig.…”

Section: Resultssupporting

confidence: 59%

“…The energy applied to the granules in the process can cause the polymer main‐chain scission via a homolytic α‐1,4‐glucosidic bond cleavage of the starch polysaccharides, i.e., amylose and amylopectin. This usually resulted in formation of free radicals, so called mechanoradicals, as it was already reported for amylose, cellulose, and its derivatives 7, 8. Reactivity of generated free radical species depends on their structure; the simple and small are less stable and more hazardous than the complex ones 9.…”

Section: Introductionmentioning

confidence: 92%

“…Until now, formation of the polysaccharide mechanoradicals in cellulose and its derivatives as well as in amylose has been investigated 5, 7, 8. It was also reported that application of high pressure was not efficient in generation of polysaccharide mechanoradicals though influences formation of thermal radicals in maize and potato starch 30–33.…”

Section: Introductionmentioning

confidence: 99%

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Characterization of free radicals mechanically and thermally induced in potato starch

Dyrek

Szymońska²,

Wenda

et al. 2013

Starch Stärke

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Formation of free radicals due to mechanical crushing of potato starch granules in ethanol suspension has been investigated. Nature of the radicals, their quantity, as well as the storage and thermal stability were characterized by the electron paramagnetic resonance (EPR) spectroscopy aided by computer simulations. Room temperature EPR spectra obtained after starch milling indicated that the radical species were present in the system in the quantity positively correlated with the level of the starch granule damage dependent on the processing duration. The product species could be assigned to the carbon type radicals formed by mechanically induced a-1,4-glucosidic bond cleavage of the starch polysaccharides followed by a hydrogen abstraction from the glucose units. Mechanically fractured starch granules were vulnerable for the thermal treatment. Heating in the temperature range of 180-2308C resulted in more intense formation of thermally generated radicals in comparison to the native starch and non-heated milled starch. Storage stability of the radicals depended on the level of the granule destruction implying various ways of the radical annihilation. In addition, the kinetic data of the process are presented and the inter-radical transformations causing unexpected growth of the amount of thermally generated radicals at the initial stage of the starch storing are discussed.

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Section: Resultssupporting

confidence: 59%

Section: Introductionmentioning

confidence: 92%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Characterization of free radicals mechanically and thermally induced in potato starch

Dyrek

Szymońska²,

Wenda

et al. 2013

Starch Stärke

View full text Add to dashboard Cite

show abstract

“…Many examples of the chemical degradation of simple and complex substances on failure and deformation may be quoted (see, for example, Refs 1,3,5,9,14,16,20,22,35,43,[46][47][48][49][54][55][56]and 58).…”

Section: The Dissociations and Rearrangements Of Interatomic Bondsmentioning

confidence: 99%

“…54 -55 The radicals frequently initiate chain degradation and crosslinking. The chain degradation of three-dimensional polyacrylate esters, 16 cellulose, 55 and carbons 23 has been described. Polyethylene differs from these polymers by a tendency towards cross-linking.…”

Section: The Dissociations and Rearrangements Of Interatomic Bondsmentioning

confidence: 99%