Related Experiment Videos
Insights into structure and function of high pressure-modified starches with different crystalline polymorphs
Jinrong Wang1, Huaping Zhu1, Sha Li1
1Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China.
International Journal of Biological Macromolecules
|April 17, 2017
Summary
High pressure (HP) treatment significantly alters wheat starch structure and digestibility. Potato and yam starches show less structural change, with some viscosity increases under HP conditions.
Area of Science:
- Food Science
- Material Science
Background:
- Starch properties are crucial for food applications.
- Understanding the impact of processing methods like high pressure (HP) is vital for optimizing starch functionality.
Purpose of the Study:
- To investigate the effects of high pressure (HP) treatment on the structural and functional properties of wheat, potato, and yam starches.
- To compare the susceptibility of different starch polymorphs to HP treatment.
Main Methods:
- Starches were subjected to HP treatment ranging from 200-600MPa for 30 minutes.
- Morphology, crystallinity, short-range molecular order (FTIR, Raman), pasting viscosity, and digestibility were analyzed.
Main Results:
- HP treatment significantly altered wheat starch morphology and decreased its crystallinity and molecular order.
- Wheat starch viscosity decreased, except at 200MPa, while potato and yam starch viscosities increased at 600MPa.
- HP treatment at 600MPa enhanced the digestibility of wheat and yam starches.
Conclusions:
- Wheat starch is more sensitive to HP treatment than potato and yam starches.
- C-type yam starch exhibited properties similar to B-type potato starch under HP treatment.