The mechanism of thermal radical generation has been studied in cereal starches containing different amylose contents. Samples of four corn starches and one of wheat has been investigated using electron paramagnetic resonance and Raman spectroscopies. It has been found, that the content of amylose influences the character of thermally created radical species, but in opposite to potato starch, does not affect their amount. During storage of thermally treated starches the evolution of the EPR spectra has been observed. Raman spectra reveal the smaller changes in cereal starches structure occurring upon high temperature than those found for potato starch.
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