Microscopic Study of Starch Gelatinization under High Hydrostatic Pressure

Douzals, Jean‐Paul; Marechal, Pierre-André; Coquille, Jean Claude; Gervais, Patrick

doi:10.1021/jf950239c

Cited by 142 publications

(112 citation statements)

References 8 publications

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“…The results were similar to some previous studies with white rice, which reported that grains soaked at higher pressures and temperatures absorbed more water than those soaked under ambient conditions (Ahromrit et al 2006;Huang et al 2009). Moreover, Douzals et al (1996) reported that the increase in hydrogen bonding between water and starch at higher pressures could have favorably influenced the water uptake.…”

Section: Resultsmentioning

confidence: 99%

Effect of soaking and single/two cycle high pressure treatment on water absorption, color, morphology and cooked texture of brown rice

Fang

Ramaswamy

et al. 2017

J Food Sci Technol

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Water absorption, color, morphology and cooked texture of brown rice were evaluated after selected soaking (30-50°C, 30 min) and high pressure treatment (HPT) (100-500 MPa; single or two cycle; total holding time 10 min). Water absorption ratio and lightness values of brown rice were increased by soaking and HPT. Hardness and gumminess values of cooked brown rice were reduced while springiness and cohesiveness were elevated by HPT. Scanning electron microscopy indicated that HPT improved the texture of brown rice by disrupting the structure of rice bran layer, which allowed easier water penetration into the rice grain during cooking. Moreover, the two cycle HPT resulted in lighter color and softer texture for cooked brown rice than single cycle HPT primarily caused by the more severe structural disruption of bran layer. Overall, two cycle HPT after soaking could potentially improve the quality of brown rice, taking about the same time as the single cycle HPT. Further, the quality improvements with the two cycle HPT were facilitated at lower pressure levels thereby providing better commercial processing opportunities.

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Section: Resultsmentioning

confidence: 99%

Effect of soaking and single/two cycle high pressure treatment on water absorption, color, morphology and cooked texture of brown rice

Fang

Ramaswamy

et al. 2017

J Food Sci Technol

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“…The starch retrodegradation is related to a structure ordering where the starch chains reassociate with the amylose molecules (Tester and Debon 2000). Besides, the granule disruption, with the consequently starch dissolution, is known as pasting, and is associated with the increase of viscosity (Douzals et al 1996).…”

Section: Proximate Analysismentioning

confidence: 99%

Physicochemical, morphological and rheological properties of canned bean pastes “negro Queretaro” variety (Phaseolus vulgaris L.)

et al. 2012

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Proximate, thermal, morphological and rheological properties of canned "negro Querétaro" bean pastes, as a function of fat content (0, 2 and 3 %) and temperature (60, 70 and 85°C), were evaluated. Raw and precooked bean pastes were characterized by scanning electron microscopy (SEM) and differential scanning calorimetry (DSC). Well-defined starch granules in the raw bean pastes were observed, whereas a gelatinized starch paste was observed for the canned bean pastes. The DSC analysis showed that the raw bean pastes had lower onset peak temperatures (79°C, 79.1°C) and gelatinization enthalpy (1.940 J/g), compared to that precooked bean pastes (70.4°C, 75.7°C and 1.314 J/g, respectively) thermal characteristics. Moreover, the dynamic rheological results showed a gel-like behavior for the canned bean pastes, where the storage modulus (G′) was frequency independent and was higher than the loss modulus (G″). The non-linear rheological results exhibited a shear-thinning flow behavior, where the steady shear-viscosity was temperature and fat content dependent. For canned bean pastes, the shear-viscosity data followed a power law equation, where the power law index (n) decreased when the temperature and the fat content increased. The temperature effect on the shear-viscosity was described by an Arrhenius equation, where the activation energy (E a ) was in the range from 19.04 to 36.81 KJ/mol. This rheological behavior was caused by gelatinization of the starch during the cooking and sterilization processes, where starch-lipids and starch-proteins complex were formed.

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“…The degree of starch gelatinisation and the degradation observed in granules was roughly similar for both potato and corn starch. 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).…”

Section: Discussionmentioning

confidence: 99%

“…However, swelling, amylose solubilisation and granule dispersion are restricted in pressure (as compared to heat) gelatinisation. Starch gelatinisation under pressure also leads to altered gel retrogradation behaviour (Douzals et al, 1996). Additionally, some intact granule properties are maintained, and thus the digestibility of partiallypressure-denatured starch would be lower or slower than that of completely gelatinised starch.…”

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confidence: 99%

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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Microscopic Study of Starch Gelatinization under High Hydrostatic Pressure

Cited by 142 publications

References 8 publications

Effect of soaking and single/two cycle high pressure treatment on water absorption, color, morphology and cooked texture of brown rice

Effect of soaking and single/two cycle high pressure treatment on water absorption, color, morphology and cooked texture of brown rice

Physicochemical, morphological and rheological properties of canned bean pastes “negro Queretaro” variety (Phaseolus vulgaris L.)

Partially-gelatinised starches by high hydrostatic pressure as oligoelement carriers

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