Pasting properties of high-pressure-treated starch suspensions

被引：9

作者：

Simonin, Helene ^{[1
]}

Marzouki, Sarra ^{[1
]}

Guyon, Claire ^{[1
]}

Orlowska, Marta ^{[1
]}

Le-Bail, Alain ^{[1
]}

de Lamballerie, Marie ^{[1
]}

机构：

[1] ENITIAA, GEPEA, F-44322 Nantes 3, France

来源：

HIGH PRESSURE RESEARCH | 2009年 / 29卷 / 04期

关键词：

waxy starch; gelatinization; rheological properties; saphire window cell; WAXY RICE STARCH; AMYLOSE CONTENT;

D O I：

10.1080/08957950903384099

中图分类号：

O4 [物理学];

学科分类号：

0702 ;

摘要：

High pressure (HP) applied to starch suspensions is a promising technology as an alternative to conventional thermal treatment. It may allow the development of new textures which may retain flavors and nutrients while providing food safety. The properties of corn starch and two waxy starch suspensions, rice and corn, were studied after or during HP treatments at 500MPa. Waxy starches lost their granular structure during the pressure treatment, whereas corn starch granules swelled gradually. Waxy rice starch was the more pressure sensitive among the studied starches. After 10min at 500MPa, the granular structure disappeared totally and the gel obtained reached its maximal viscosity. It was more viscous than the two corn starch suspensions. Viscosity of both corn starch gels increased gradually during 30min at 500MPa, but waxy starch gave the more viscous gels. This study demonstrates the high potential of waxy starches for HP applications in food.

引用

页码：726 / 731

页数：6

共 10 条

[1] Effect of high pressure on thermal, structural and osmotic properties of waxy maize and Hylon VII starch blends [J].