Cereal Chem 67:236-240   |  VIEW ARTICLE

Lipid Binding of Modified Corn Starches Studied by Electron Spin Resonance.

J. M. Johnson, E. A. Davis, and J. Gordon. Copyright 1990 by the American Association of Cereal Chemists, Inc. 

Lipid binding papabilities of modified corn starches were studied by electron spin resonance in starch- water-fatty acid systems. Spin labeled stearic acid was used as a probe to report interactions. The corn starches studied included regular, waxy, nonionic hydrophilic, hydrophobic, cationic, and anionic starches. Electron spin resonance spectra were taken at room temperature before and after heating at temperatures up to 95 C. The spectral response showed components ranging from a dilute spin, broad-line, powder pattern, to a three-line, rapid, isotropic motion, to various degrees of spin broadening even at relatively low probe concentration. Differences in degree of binding as well as degrees of granular probe penetration were found between types of modified starch. Binding was also altered by the presence of salts.