Effects of ultra‐high pressure on the morphological and physicochemical properties of lily starch

Abstract

In this study, starch extracted from lily bulbs were modified using an ultra‐high pressure (UHP) treatment at six different pressure levels (100, 200, 300, 400, 500, and 600 MPa). The effects of UHP treatment on the physicochemical and morphological properties of lily starch were investigated. The morphological observation revealed that UHP treatment led to particle expansion and aggregation. Compared with the native and lily starch treated at 100–500 MPa, the lily starch treated at 600 MPa exhibited almost completely disrupted morphology and a larger particle size, indicating nearly complete gelatinization of the starch. The relative crystallinity of the UHP‐treated starch remarkably reduced. Gelatinization temperatures via differential scanning calorimetry decreased with increasing pressure. The rapid viscoanalyzer results revealed that the lily starch treated with UHP at 600 MPa showed low values of peak viscosity, trough viscosity, breakdown, final viscosity, and setback. These results indicated that UHP was an effective physical modification method for lily starch, UHP treatment (600 MPa, 30 min) caused nearly complete gelatinization of lily starch, and lily starch modified using UHP might expand the application of lily in the food field.

The effects of high‐pressure treatment on starch pasting, retrogradation, thermal, crystalline, rheological and digestive properties – A review

“…The effects of high‐pressure treatment on starch crystalline property were summarised in Table S4 (Li et al ., 2011, 2012, 2015, 2018; Slominska et al ., 2015; Liu et al ., 2016a, 2016b, 2016c; Hu et al ., 2017; Ahmed et al ., 2018; Colussi et al ., 2018; Zhang et al ., 2019, 2021; Sandhu et al ., 2021; Almeida et al ., 2022; Bajaj et al ., 2021; Chen et al, 2022a, 2022b). In most studies, the relative crystallinity of starches all reduced to varying degrees after high‐pressure treatment.…”

“…In most studies, the relative crystallinity of starches all reduced to varying degrees after high‐pressure treatment. For example, the relative crystallinity of potato starch and lily starch decreased from 19.1% and 38.2% to 14.6% and 8.1% after a 600 MPa treatment for 30 min (Colussi et al ., 2018; Zhang et al ., 2021). In addition, it was found that the A or C‐type crystal would change to B‐type after high‐pressure treatment (Li et al ., 2011, 2012, 2016; Hu et al ., 2017).…”

“…It can be seen that the common B‐type starches (such as pea, potato, lily starches, etc.) all have large granule sizes (potato: 45 μm, pea: 51 μm, lily: 33 μm) (Liu et al ., 2018; Zhang et al ., 2021; Bajaj et al ., 2021). Meanwhile, the SEM results of the wheat starch after high‐pressure treatment showed that the wheat starch with large granule size deformed after high‐pressure treatment, while the wheat starch with small granule size was almost disappeared (Doona et al ., 2006; Liu et al ., 2020; Bajaj et al ., 2021).…”

The effects of dual modification on functional, microstructural, and thermal properties of tapioca starch

“…Due to the high number of free hydroxyl groups on the structure of starch, these compounds can be easily modified by physical, chemical, biotechnological, or enzymatic methods as well as their combination (Ashogbon, 2020 ). These modifications are done to improve the texture, adhesion, gel clarity, film making, cooking properties, transparency of gel, freeze‐thaw stability, reduction of retrogradation, the tendency to gel, and syneresis (Mehfooz et al., 2019 ; Zhang et al., 2021 ).…”

“…Due to the high number of free hydroxyl groups on the structure of starch, these compounds can be easily modified by physical, chemical, biotechnological, or enzymatic methods as well as their combination (Ashogbon, 2020). These modifications are done to improve the texture, adhesion, gel clarity, film making, cooking properties, transparency of gel, freeze-thaw stability, reduction of retrogradation, the tendency to gel, and syneresis (Mehfooz et al, 2019;Zhang et al, 2021). Chemical modification of starch structure includes cross-linking, acid hydrolysis, oxidation, acetylation, grafting, esterification, and dual modification (Haq et al, 2019), which are most used in industry due to easier control (Araghi et al, 2015;Li et al, 2018).…”