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|Title:||Effect of high pressure on some physicochemical properties of several native starches|
High pressure processing
High pressure treatment
|Citation:||Liu, Y., Selomulyo, V.O., Zhou, W. (2008-09). Effect of high pressure on some physicochemical properties of several native starches. Journal of Food Engineering 88 (1) : 126-136. ScholarBank@NUS Repository. https://doi.org/10.1016/j.jfoodeng.2008.02.001|
|Abstract:||The impact of high pressure treatments (HPT) on some physicochemical properties of normal corn, waxy corn, wheat, and potato starches were studied. Three high pressure treatments were applied: HPT1 (740-880 MPa from 5 min to 2 h), HPT2 (960-1100 MPa for 24 h) and HPT3 (1500 MPa for 24 h). Using differential scanning calorimetry (DSC), it was found that the gelatinization temperature of starch was lowered by 3.0-6.6 °C after high pressure treatment and the corresponding gelatinization enthalpy was also reduced. In addition, these changes were irreversible and maintained during storage at 25 °C for up to 6 months. However, the birefringence of native and high pressure treated starch was not visually different in polarized light. For starches of same biological origin, their X-ray diffraction patterns were also similar. Using scanning electron microscopy (SEM), it was revealed that the high pressure treatments altered the shape of starch granules and changed their surface appearance. © 2008 Elsevier Ltd. All rights reserved.|
|Source Title:||Journal of Food Engineering|
|Appears in Collections:||Staff Publications|
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