Thermal behavior of organic free radicals of irradiated wheat flour

• MATOBA Akiyo

  Hokkaido University of Education

• UKAI Mitsuko

  Hokkaido University of Education

Bibliographic Information

Other Title

• 照射小麦粉に誘導される有機フリーラジカルの加熱時の挙動
• ショウシャ コムギコ ニ ユウドウ サレル ユウキ フリーラジカル ノ カネツジ ノ キョドウ

Abstract

Using electron spin resonance (ESR) spectroscopy, we revealed the thermal behavior of radicals as induced by irradiation on wheat flour. Upon irradiation and also baking, the organic free radical, i.e., the g=2.0 signal was detected. Organic free radical is increasing by radiation dose level. By heat treatment, the organic free radicals in irradiated wheat flour increased exponentially to heating duration. With baking, the organic free radicals increased. The yield of radicals from irradiation and baking was also same.

Journal

• FOOD IRRADIATION, JAPAN

  FOOD IRRADIATION, JAPAN 41 (1-2), 18-21, 2006

  JAPANESE RESEARCH ASSOCIATION FOR FOOD IRRADIATION

Keywords

• Wheat
• Organic free radicals
• Electron Spin Resonance Spectroscopy
• Radiation
• Thermal treatment

Details

• CRID: 1390282679535640192
• NII Article ID: 10018358075
• NII Book ID: AN00117832
• DOI: 10.5986/jrafi.41.18
• COI: 1:CAS:528:DC%2BD28Xht12isrnN
• ISSN: 18843611
• ISSN: 03871975
• NDL BIB ID: 8558792
• Web Site: https://agriknowledge.affrc.go.jp/RN/2010732350
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I8558792
• Text Lang: ja
• Data Source:
  • JaLC
  • IRDB
  • NDL
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed