Starch gelatinization under pressure studied by high pressure DSC

Effect of high speed jet on the physical properties of tapioca starch

“…Type "A" starch presented stronger diffraction peaks at around 15 , 17 , 18 and 23 which were mainly of cereal starches; type "B" starch which usually display the peaks at around 5.6 , 17 , 22 and 24 ; the mixture of "A" and "B" patterns is type "C" starch (Liu, Wu, Chen, & Chang, 2009, Liu, Yu, et al, 2009). The XRD diffractograms of TS before and after treated by HSJ with different pressure are shown in Fig.…”

Effect of carbonyl content on the properties of thermoplastic oxidized starch

“…Starch swells at high temperature to form uniform paste; the process is referred as starch gelatinization (Liu et al, 2009). When starch was gelatinized, its intermolecular and intramolecular hydrogen bonds were destroyed and some chemical reactions are easier to conduct.…”

High pressure impact on changes in potato starch granules

“…The increase in the duration of pressurizing had only a marginal infl uence on the change in enthalpy. Liu et al 41 also found a lowering of the gelatinization enthalpy of maize starch during pressurization in the range from 0.1 to 10 MPa. Liu et al 42 obtained similar results during their study of structure and properties of tapioca and waxy maize starch obtained by pressurization (300-600 MPa for 30 min); they found that gelatinization temperature and viscosity of the gels decreased.…”