Effect of High Hydrostatic Pressure on Physicochemical and Structural Properties of Rice Starch

Tartary buckwheat ( Fagopyrum tataricum Gaertn.) starch, a side product in functional food production, as a potential source of retrograded starch

“…Solubility of starches was determined using a modified version of Li, Bai, Mousaa, Zhang, and Shen (2012). 0.5 g of the dried starches sample was blended with 25 ml of distilled water and placed in 45 ml centrifuge tubes; and separately incubated in the tubes at 60°C, 70°C, 80°C, and 90°C in an ultrasonic water bath for 30 min, and then centrifuged at 3800 rpm for 20 min.…”

“…A paddle speed of 160 rpm was used throughout, except for the first 10 s when a speed of 960 rpm was used to disperse the sample. The whole testing process lasted 13 min (Dhital, Shrestha, & Gidley, 2010;Li et al, 2012). The viscosity of the starch test samples was expressed in centipoises.…”

Effect of high-pressure treatment on the structural and rheological properties of resistant corn starch/locust bean gum mixtures

“…The interaction between starch and hydrocolloid is also reported to be dependent on the starch source, differences in granule size (Amini et al, 2015) and crystalline microstructure (Techawipharat, Suphantharika, & BeMiller, 2008). In order to take advantage of starch/gum interactions and enhance their applications in food formulations, it is important to assess the influence of different physical and chemical processes, such as heat, high pressure (HP) and/or enzymatic treatments, on their functional and physicochemical properties (Li, Bai, Mousaa, Zhang, & Shen, 2012). The majority of earlier reports are focused mainly on the nutritional, functional and digestibility characteristics of resistant starches, while the use of resistant starches in food formulations often involve noticeable presence of other hydrocolloids (gums).…”

Preparation, characterisation and antioxidant activities of litchi (Litchi chinensis Sonn.) polysaccharides extracted by ultra‐high pressure

“…The extraction solvents were squeezed into the cells of litchi pulp under the higher pressure, and thus, most of the cells became deformed or broken. The longer the pressure‐holding time, the more cells were influenced by the pressure (Butz & Tauscher, ; Li et al ., ). In addition, 15 min of exposure to UHP was sufficient to broke/deform majority of litchi pulp cells, enabling almost the complete extraction of LCP at this time.…”