State diagram of potato starch-water mixtures treated with high hydrostatic pressure

被引：48

作者：

Kawai, Kiyoshi

Fukami, Ken

Yamamoto, Kazutaka

机构：

[1] Natl Food Res Inst, Tsukuba, Ibaraki 3058642, Japan

[2] San Ei Sucrochem Co Ltd, Aichi 4788503, Japan

来源：

CARBOHYDRATE POLYMERS | 2007年 / 67卷 / 04期

基金：

日本学术振兴会;

关键词：

high hydrostatic pressure; potato starch; gelatinization; retrogradation; state diagram;

D O I：

10.1016/j.carbpol.2006.06.026

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Potato starch-water mixture was treated with high hydrostatic pressure (HHP) of up to 1.2 GPa, and effect of starch content (10-70% (w/w)) on HHP-gelatinization was investigated by differential scanning calorimetry (DSC). Depending on the treatment pressure and potato starch content, DSC thermograms showed decrease in enthalpy change of heat gelatinization reflecting the progress of HHP-gelatinization and increase in enthalpy change of re-gelatinization of retrograded starch. From the viewpoint of the enthalpy changes, physically modified state of HHP-treated potato starch-water mixtures was classified as follows: no change, partial gelatinization, complete gelatinization, partial gelatinization and retrogradation, and complete gelatinization and retrogradation. A state diagram of potato starch-water mixtures (treatment pressure vs. starch content) was presented. (c) 2006 Elsevier Ltd. All rights reserved.

引用

页码：530 / 535

页数：6

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