High pressure impact on changes in potato starch granules

Abstract

Air dry potato starch (84.9% d.s.) was subjected to pressurizing under the pressure of 50, 100, 250, 500, 750, 1000 and 2000 MPa for 1 h. The physical properties of pressurized starch, such as morphology, surface and crystalline structure, gelatinization parameters, were studied by means of scanning and atomic force microscopy (SEM/AFM), X-ray diffraction (X-ray), differential scanning calorimetry (DSC). The susceptibility to the amylolytic enzyme (-amylase) was also measured. Application of pressure in the range of 50-2000 MPa results in an increase in the compressed potato starch bulk density, change in the contours of the granules from oval to polyhedral, increase in the roughness of the granule surface, vanishing of the X-ray refl exes generated by the orthogonal structure and weakening of the refl exes generated by the hexagonal structure, lowering of the enthalpy of starch gelatinization, and the enhancement of hydrolytic susceptibility of starch granules to the amylolytic enzyme.

Investigation of food microstructure and texture using atomic force microscopy: A review

“…In practice, treatment of starch granules can be undertaken to cause alterations in properties, and hence to meet specific processing requirements. For example, after high-pressure treatment, the roughness of potato starch (measured by AFM) increased, as did the bulk density of compressed starch (Slominska et al, 2015). Also, cassava starch granules treated with ultraviolet light and sodium hypochlorite solutions became coarser (Hornung, Granza, de Oliveira, Lazzarotto, & Schnitzler, 2015).…”

Nonthermal methods for starch modification—A review

“…corn, waxy corn, rice, and wheat), whereas at 600 MPa they gelatinize completely (Kawai, Fukami, & Yamamoto, 2012). Potato starch is more resistant to pressure than other starches (Słomińska et al, 2015), so it needs a pressure higher than 600 MPa to gelatinize completely (Kawai et al, 2012). Słomińska et al (2015) measured the effect of high pressure on potato starch.…”

“…Analyses conducted using the scanning electron microscopy showed the deformation of the starch granules under the influence of high pressure in relation to native starch. By measuring the gelatinization parameters using differential scanning calorimetry, it was found that by increasing the pressure applied to potato starch the values of all gelatinization parameters decreased (Słomińska et al, 2015). Le Bail et al (2013) investigated the effect of high pressure (500 MPa) and temperature (20 and 40°C) on gelatinization of potatoes, tapioca, broad beans, and pea starches.…”

“…Such treatment causes morphological and structural changes in the starch granule. It also exhibits different rheological properties and different gelatinization parameters, that is, starch granules swell easier and have a lower initial gelatinization temperature (Słomińska et al, ).…”

“…Potato starch is more resistant to pressure than other starches (Słomińska et al, ), so it needs a pressure higher than 600 MPa to gelatinize completely (Kawai et al, ). Słomińska et al () measured the effect of high pressure on potato starch. Analyses conducted using the scanning electron microscopy showed the deformation of the starch granules under the influence of high pressure in relation to native starch.…”