Effect of hydrostatic pressure on starch gelatinisation, as determined by DTA

Muhr, A. H.; Wetton, R.E.; Blanshard, J. M. V.

doi:10.1016/0144-8617(82)90055-8

Cited by 62 publications

(30 citation statements)

References 8 publications

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“…The application of up to 400 MPa revealed that pressure has an impact on the gelatinization temperature in the case of wheat and potato starch (Muhr, Wetton, & Blanshard, 1982;Thevelein, Van Assche, Heremans, & Gerlsma, 1981). More recent studies (Douzals, Perrier-Cornet, Coquille, & Gervais, 2001;Rubens & Heremans, 2000) confirmed these findings for wheat and rice and elaborated pressure-temperature phase transition diagrams for those starches.…”

Section: Introductionmentioning

confidence: 58%

High pressure phase transition kinetics of maize starch

Buckow¹,

Heinz²,

Knorr³

2007

Journal of Food Engineering

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Section: Introductionmentioning

confidence: 58%

High pressure phase transition kinetics of maize starch

Buckow¹,

Heinz²,

Knorr³

2007

Journal of Food Engineering

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“…As reported before (Bauer & Knorr, in press) the only discrepancy was a reduced rise of the degree of gelatinisation around 200 MPa in the case of wheat starch and a minor local minimum in the case of tapioca starch. This was probably due to a change in volume (Dv) owing to the pressure (Muhr, Wetton, & Blanshard, 1982). Consequently, for pressures below 200 MPa tapioca starch was not convenient as a PTTI because at a constant, known temperature the pressure could not unambiguously be derived from the degree of gelatinisation.…”

Section: Resultsmentioning

confidence: 95%

The impact of pressure, temperature and treatment time on starches: pressure-induced starch gelatinisation as pressure time temperature indicator for high hydrostatic pressure processing

Bauer¹,

Knorr²

2005

Journal of Food Engineering

172

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“…It must also be considered that most studies have been performed on fully gelatinising pressure treatments, rather than in partial gelatinisation, as in this case. 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: 79%

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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Effect of hydrostatic pressure on starch gelatinisation, as determined by DTA

Cited by 62 publications

References 8 publications

High pressure phase transition kinetics of maize starch

High pressure phase transition kinetics of maize starch

The impact of pressure, temperature and treatment time on starches: pressure-induced starch gelatinisation as pressure time temperature indicator for high hydrostatic pressure processing

Partially-gelatinised starches by high hydrostatic pressure as oligoelement carriers

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