Effect of high pressure on the structure of potato starch

Błaszczak, Wioletta; Valverde, Serafı́n; Fornal, J.

doi:10.1016/j.carbpol.2004.10.008

Cited by 194 publications

(124 citation statements)

References 16 publications

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“…For most starch particles, their granular shape was lost under high pressure. Similar results were reported by the previous studies on high pressure-treated starches [1,6,9,11,13].…”

Section: Semsupporting

confidence: 92%

“…Many papers have reported the effect of high-hydrostatic pressure (HHP) processing on structure, properties and chemical reaction characteristics of starch. It has been showed that crystalline structure and morphology characteristic of starch could alter through HHP treatment [6][7][8][9][10][11]. HHP could also result in the gelatinization of starch granules [6,7,9,[12][13][14][15][16][17] with low gelatinization temperature [6,13], decreased gelatinization enthalpy [6,12,13], and higher viscosity [6,7,14].…”

Section: Introductionmentioning

confidence: 97%

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Effect of dynamic high‐pressure microfluidization on the morphology characteristics and physicochemical properties of maize amylose

Yue-bin

Wang

et al. 2012

Starch Stärke

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Maize amylose-water suspension (6% w/w) was subjected to single-pass dynamic highpressure microfluidization (DHPM) treatment at 80, 120, 160, and 200 MPa, and changes in the morphology characteristics and physicochemical properties were compared with native maize amylose as a control sample. Laser scattering measurements of particle size demonstrated with microfluidization treatment at 80 MPa showed a slight decrease in mean diameter, while a significant increase was observed above 120 MPa. SEM analysis showed that the surface appearances of maize amylose were altered and the starch granules were partially gelatinized after DHPM treatment. The microfluidization treated maize amylose showed elevated light transmittance and swelling power. However, the solubility was decreased and no significant changes in the freeze-thaw stability. DSC analysis showed a decrease in gelatinization temperatures (T o , T c ) and gelatinization enthalpy (DH) upon highpressure treatment. The texture profile analysis of the starch gel prepared from the suspension treated with high pressure obtained higher hardness and adhesiveness, lower cohesiveness and springiness. The results provide the basic information on the physicochemical properties of maize amylose treated at different microfluidized pressures and indicate the potential possibility of DHPM for starch modification.

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“…For most starch particles, their granular shape was lost under high pressure. Similar results were reported by the previous studies on high pressure-treated starches [1,6,9,11,13].…”

Section: Semsupporting

confidence: 92%

Section: Introductionmentioning

confidence: 97%

Effect of dynamic high‐pressure microfluidization on the morphology characteristics and physicochemical properties of maize amylose

Yue-bin

Wang

et al. 2012

Starch Stärke

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show abstract

“…However, the gelatinization enthalpy (ΔH) of brown rice decreased from 8.0 J/g to 6.3, 6.3, 5.8, 6.0, 5.7 and 5.6 PHHP treatments. This result is in agreement with the findings of HHP treatment could promote the gelatinization of potato starch (Błaszczak et al 2005) and white rice (Ahmed et al 2007). The high pressure treatment of 600 MPa decreased the T O , T C and T P of the starch, by changing starch granule structure.…”

Section: Gelatinization Changes Of Brown Rice By Phhp Treatmentsupporting

confidence: 83%

Effect of presoaking high hydrostatic pressure on the cooking properties of brown rice

Zhu

et al. 2015

J Food Sci Technol

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Effects of presoaking-high hydrostatic pressure (PHHP) on cooking time, hardness, gumminess, springiness, and microstructure of brown rice were evaluated. Compared with traditional soaking treatment, PHHP significantly shorten the cooking time of brown rice from 34 to 14 min. The hardness of brown rice treated by PHHP reduced remarkably, which is lower than that treated by soaking process and similar to that of white rice. The gumminess and springiness of brown rice dramatically decreased under pressure above 500 MPa. However, the water uptake capacity of brown rice treated by PHHP was not obviously affected, whose moisture contents were much lower than that of soaked samples. The analysis of thermal properties revealed that the enthalpy of brown rice was influenced by PHHP, and the denaturation of brown rice components generated. These results and microstructure analysis revealed that the structures of pericarp and aleurone layer of brown rice were damaged by PHHP, which allows water to be easily absorbed by the rice kernel during cooking process. PHHP treatment could be a potentially applicable pretreatment for improving cooking properties of brown rice.

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“…Therefore, UHP technology can induce gelatinization and other physical modification of starch granules. It is recognized that UHP gelatinized starch shows different properties from heat-gelatinized one (Blaszczak, Valverde, & Fornal, 2005;Buckow, Heinz, & Knorr, 2007;Fukami, Kawai, Hatta, Taniguchi, & Yamamoto, 2010;Li et al, 2010Li et al, , 2011aKim, Kim, & Baik, 2012).…”

Section: Introductionmentioning

confidence: 98%

Physicochemical characteristics of high pressure gelatinized mung bean starch during recrystallization

Guo

Wang

et al. 2015

Carbohydrate Polymers

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Effect of high pressure on the structure of potato starch

Cited by 194 publications

References 16 publications

Effect of dynamic high‐pressure microfluidization on the morphology characteristics and physicochemical properties of maize amylose

Effect of dynamic high‐pressure microfluidization on the morphology characteristics and physicochemical properties of maize amylose

Effect of presoaking high hydrostatic pressure on the cooking properties of brown rice

Physicochemical characteristics of high pressure gelatinized mung bean starch during recrystallization

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