Influence of High Hydrostatic Pressure (HHP) on the Ordered Structure and on the Functional, Morphological, and Thermal Properties of Japonica Rice Starch

Abstract

High Hydrostatic Pressure (HHP) offers a new way of gelatinizing starch, preserving its sensory characteristics such as color and flavor, minimizing thermal damage, in addition to being a technique aims at the production of food thickeners. The aim of the study is to evaluate the influence of HHP on the ordered structure and on the functional, morphological, and thermal properties of japonica rice starch (JRS). JRS is dispersed in 20% water and then HHP is applied at pressures of 200, 400, and 600 MPa min−1, where structural, functional, morphological, and thermal parameters are evaluated after the non‐thermal modification. Cracks are found on the surface, with an increase in the average diameter in relation to the pressure applied to the starch, as well as a loss of crystallinity and molecular order, mainly for 600MPa min−1. The modified starch shows a greater affinity for water and oil than the native starch (NJS), and for milk absorption, it is found that the binding capacity to whole milk is higher. HHP is an efficient, low‐cost method and which aims to reduce the use of toxic reagents to the environment.