Effect of high hydrostatic pressure on modified noncrystalline granular starch of starches with different granular type and amylase content

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• 作者：Liu Pei-Ling^a ; ^b ; Zhang Qing^a ; Shen Qun^a ; Hu Xiao-Song^a ; Wu Ji-Hong^a ; ^{wjhcau@yahoo.com.cn}
• 关键词：Noncrystalline granular starch ; Starch ; High hydrostatic pressure ; Starch content ; Crystalline structure
• 刊名：Lebensmittel-Wissenschaft und -Technologie
• 出版年：2012
• 期刊代码：121_00236438
• 类别：abs
• 出版时间：July, 2012
• 卷：47
• 期：2
• 页码：450-458
• 文件大小：1265 K

摘要

Waxy corn (A-type pattern, amylopectin with trace amounts of amylase) and tapioca starch (C-type pattern, 17聽g/100聽g amylase content) were modified by High Hydrostatic Pressure (HHP) to produce noncrystalline granular (NCG) starch, respectively. The changes in the starch structure and properties occurring upon modified NCG after high-pressure treatment (300-600聽MPa/30聽min) were analyzed using polarized light microscopy (LM), differential scanning calorimetry (DSC), particle size distribution and scanning electronic microscopy (SEM). The resulting modified NCG starch took place when the 50聽g/100聽g starch suspension was treated under 450聽MPa for the waxy corn starch with swelling degree of 57.07%, whereas 600聽MPa for the tapioca starch with restricted starch swelling degree of 16.48%, indicating the stabilization effect of amylase. Also, they had reduced gelatinization temperatures, and lower pasting viscosities, which suggested that HHP had an effect on the physicochemical properties of native starch by destabilization, hydration and swelling.