Chemical and Functional Properties of Food Saccharides

© 2004 by CRC Press LLC
XPS is used to obtain quantitative elemental and chemical state information by
irradiation of a sample surface with low energy x-rays, resulting in the emission of
electrons. The electrons are separated according their kinetic energy and the distribution
of the energy profile gives the photoelectron spectrum. Most studies concern
polysaccharides adhered to various surfaces, chemical modifications, or coatings. 80–85
An interesting review on ESR and its new technical developments used in
polymer studies is given by Veksli et al. 86 Spin probe (using nitroxyl radicals) ESR
can give information on polymer morphology, phase separation and gelation,
order–disorder transitions, and interfacial behavior. 87,88 Other studies are directed to
the identification of radicals in presence of (poly-)saccharides generated during
enzymatic or chemical free radical reactions and x-ray or γ-irradiation. 89–91
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