Effect of high-pressure treatment on various starch-in-water suspensions

Oh, H.E.; Pinder, D. N.; Hémar, Yacine; Anema, Skelte G.; Wong, Marie

doi:10.1016/j.foodhyd.2007.01.028

Cited by 110 publications

(76 citation statements)

References 11 publications

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“…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]. Retrogradation was observed with HHP-treated potato, rice, corn, and wheat starch.…”

Section: Introductionmentioning

confidence: 99%

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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Section: Introductionmentioning

confidence: 99%

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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“…While complete starch gelatinisation is reported to take place under harsher conditions (higher pressure and/or temperature) (e.g., Knorr et al, 2006), the same authors reported studies where gelatinisation behaviour of both corn and potato starch had been altered by treatments at 400 MPa (Thevelein et al, 1981;Muhr et al, 1982). Specifically for corn, an 18% swelling degree was found after pressurisation at 400 MPa (Oh et al, 2008).…”

Section: Discussionmentioning

confidence: 98%

“…Nevertheless, the literature assigns a higher pressure resistance to potato starch (e.g., Douzals et al, 1996;Katopo et al, 2002;Bauer and Knorr, 2005). A possible explanation may be the higher surface resistance of potato starch granules to pressure degradation (Sevenou et al, 2002;Bl /aszczak et al, 2005b;Oh et al, 2008). A higher superficial resistance may have the effect of showing intact or only slightly affected potato granules when studied by optical or room temperature-electron scanning microscopy, while internal granule degradation may have progressed to a further degree.…”

Section: Discussionmentioning

confidence: 99%

“…Although no stirring was available during the pressure treatments and starch granules quickly sedimented, the overlying water was considered to be in equilibrium with the gelatinisation process without the need to resort to the addition of an auxiliary hydrocolloid (as employed by, e.g., Stolt et al, 2001;Kawai et al, 2007). This procedure, successfully followed by many workers (e.g., Bl /aszczak et al, 2005a;Oh et al, 2008), was adopted after tests with different water contents showed that the overlying water was enough to guarantee the required water/starch ratio (data not shown). Milli-Q deionised water was used for all sample preparation (Millipore Inc Bedford, MA, US).…”

Section: Sample Preparationmentioning

confidence: 99%

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Partially-gelatinised starches by high hydrostatic pressure as oligoelement carriers

Fernández

Martínez

Martino³

et al. 2008

Span. j. agric. res.

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Zinc deficiency is a world wide problem, centred on the lower income population, though not restricted to it. Food supplementation with magnesium is also considered of interest for correcting deficiencies in this oligoelement. Highpressure partially gelatinised starch is proposed as a vehicle for inclusion of these metals in food products. While highpressure levels (and/or temperature) give rise to total gelatinisation, lower pressures, at temperatures close to ambient, yield partially-gelatinised products, where only a portion of the intramolecular bonds in the amylopectin double helix has been substituted by intermolecular bonds between the unfolded amylopectin and water, as it can be deduced by differential scanning calorimetry, while the resultant granular microstructure is strongly altered (observed by low temperature scanning electron microscopy). Production of this modified starch implies lower energy expense, compared to thermal gelatinisation, and it guarantees higher homogeneity in the final degree of gelatinisation. The effect of moderated high-pressure treatments (400 MPa, 25°C, 35 min) on potato and corn starches has been studied. The effect of pressure treatment, after alkaline treatment or the addition of another hydrocolloid (guar gum) has also been considered. The observed preferential binding of zinc and magnesium salts to these modif ied starches (after determination of metal content by atomic absorption spectrophotometry) is favourable to the use of these products as metal carriers.Additional key words: differential scanning calorimetry, magnesium, metal binding, micronutrients, scanning electron microscopy, supplementation, zinc. Resumen Almidones parcialmente gelatinizados mediante altas presiones como transportadores de oligoelementosLa deficiencia de cinc es una cuestión de alcance mundial, centrada en la población de menores recursos, aunque no restringido a ella. La suplementación de alimentos con magnesio también se considera de interés para corregir las carencias de este oligoelemento. Como vehículo para la inclusión de estos metales en productos alimenticios se propone el almidón parcialmente gelatinizado por alta presión. Mientras que altos niveles de presión (y/o temperatura) causan gelatinización total, menores presiones a temperaturas cercanas a la ambiente rinden productos parcialmente gelatinizados, en los que sólo una proporción de uniones intramoleculares de la doble hélice de amilopectina han sido sustituidas por enlaces intermoleculares entre la amilopectina desenrollada y agua, según se deriva de datos de calorimetría diferencial de barrido, mientras que la microestructura del gránulo resulta muy alterada (observada por microscopía electrónica de barrido de baja temperatura). La producción de este almidón modificado conlleva menor gasto energético, en comparación con la gelatinización térmica, así como garantiza mayor homogeneidad en el grado de gelatinización final. Se ha estudiado el efecto de tratamientos moderados de alta presión (400 MPa, 25°C, 35 min) sobre a...

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“…Under the same conditions, tapioca starch and the waxy starches showed complete gelatinization; normal corn starch and rice starch were partially gelatinized. In a subsequent publication, the effects of treatment pressure (100-700 MPa), treatment time (up to 30 min) and treatment temperature (10-60 °C) on the gelatinization of normal and waxy rice starches were described (Oh et al ., 2008b ). Pasting behavior, viscosity, degree of swelling, changes in birefringence and leaching of amylose and amylopectin were studied.…”

Section: High-pressure Treatmentmentioning

confidence: 99%