STARCH RADICALS PART III - SEMIARTIFICIAL COMPLEXES

Nine starch varieties were blended and kneaded with D-fructose, D-gluc ose, sucrose, egg albumin and/or ethyl stearate to form semiartificial complexes. They were then thermolyzed and the numbers of unpaired spi ns in the solid residues were determined. Individual starch varieties began to generate unpaired spin states within 2h of heating at 285 deg rees C but some starch blends, particularly these of four-component st arch (10:1:1:1) mixtures, generated free radicals within 2 h of heatin g at 160 degrees C. However, the free radical counts were minimized by the mutual complexation of the blend components and, to a certain ext ent, by the free radical scavenging in the blends.