New Insights into Physical, Morphological, Thermal, and Pasting Properties of HHP‐Treated Starches: Effect of Starch Type and Industry‐Scale Concentration

Abstract

The impact of high hydrostatic pressure (HHP) (600 MPa‐20 min) on the physical, morphological, pasting, and thermal properties of waxy corn starch (WCS), normal corn starch (NCS), and wheat starch (WS) at different concentrations (10%, 15%, and 20% w/w) was examined. By applying the HHP, water absorption capacity (WAC) and oil absorption capacity (OAC) of the native starches increased tremendously; however, augmenting the concentration of starches from 10% to 20% w/w cause a slight decrease (for WS and NCS) or increase (for WCS) in WAC and a considerable increase in OAC of the HHP‐treated starches. Morphological analysis shows that by increasing the concentration of HHP‐treated starches, the destruction of starch granules is quite detectable; however, this destruction is lower for NCS and the granules show high resistance to degradation and higher inflation than that of WCS and WS. By employing HHP and augmenting the concentration, the zeta potential of the selected starches increased considerably. Rapid visco analysis revealed that HHP and increasing starch concentration from 10% to 20% caused a remarkable decrease in peak, trough, breakdown, final, and setback viscosities of the starches. The native starches depict higher gelatinization, peak, and conclusion temperatures likewise gelatinization enthalpy than the HHP‐treated starches.

Lactobacillus plantarum F25‐4 assisted rice soaking reduces the cooking strength of japonica rice for Chinese rice wine brewing

“…The hydroxyl groups of amylose and amylopectin then combine with water molecules, expanding the particles and increasing their solubility (Ahmed et al ., 2016). The increase in amylopectin/amylose ratio results in decreased levels of endogenous protein and increased SP value, as reported previously (Heydari et al ., 2021). Meanwhile, Sun et al .…”

Development of Dressing-Type Emulsion with Hydrocolloids from Butternut Squash Seed: Effect of Additives on Emulsion Stability

“…In all cases, n and n presented values higher than 1, which were lower than those reported for a Maxwellian fluid (n = 2 and n = 1). Generally, the values of k were far greater compared with the k values, and with HBSS (p < 0.05), the quantities of these two parameters decreased significantly, which may be related to the growth of stiffness in systems mainly due to a decrease in repulsive forces and therefore more intramolecular interactions between biopolymer droplets at a higher concentration of HBSS [53,55].…”

The effect of high hydrostatic pressure on the structure of whey proteins-guar gum mixture

“…HHP is a physical process where food is pressurized evenly across all directions [ 2 ]. It has many applications in the production of various food ingredients such as starch and hydrocolloids, and food products such as sauces, jellies, fruit jams, juices, cooked ham as an alternative to the thermal process, but there are not commercial HHP-treated dairy products, yet [ [3] , [4] , [5] , [6] ]. Functional properties of proteins, especially milk proteins might be modified after exposing to HHP which causes a change in technological properties and the final quality of dairy products [ 7 ].…”