Effect of high hydrostatic pressure on modified noncrystalline granular starch of starches with different granular type and amylase content
Journal
Lwt-Food Science and Technology
Journal Volume
47
Journal Issue
2
Pages
450-458
Date Issued
2012
Author(s)
Abstract
Waxy corn (A-type pattern, amylopectin with trace amounts of amylase) and tapioca starch (C-type pattern, 17 g/100 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 MPa/30 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 g/100 g starch suspension was treated under 450 MPa for the waxy corn starch with swelling degree of 57.07%, whereas 600 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. © 2012 Elsevier Ltd.
SDGs
Type
journal article