knowledge of professional and technical personnel Notice on the organization of advanced research class on high-pressure science and new materials of engineering
Volume 24 Issue 6
Apr 2015
Turn off MathJax
Article Contents
Chinese Journal of High Pressure Physics  > 2010  >  24(6): 472-480 .
LIU Pei-Ling, ZHANG Fu-Sheng, BAI Yun-Fei, HU Xiao-Song, SHEN Qun. Effect of High Hydrostatic Pressure on Starch Structure and Gelatinization[J]. Chinese Journal of High Pressure Physics, 2010, 24(6): 472-480 . doi: 10.11858/gywlxb.2010.06.012
Citation: LIU Pei-Ling, ZHANG Fu-Sheng, BAI Yun-Fei, HU Xiao-Song, SHEN Qun. Effect of High Hydrostatic Pressure on Starch Structure and Gelatinization[J]. Chinese Journal of High Pressure Physics, 2010, 24(6): 472-480 . doi: 10.11858/gywlxb.2010.06.012
shu

Effect of High Hydrostatic Pressure on Starch Structure and Gelatinization

doi: 10.11858/gywlxb.2010.06.012
  • 1.

    College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture; Engineering Research Centre for Fruit and Vegetable Processing, Ministry of Education, Beijing 100083, China;

  • 2.

    College of Chemistry and Engineering, Inner Mongolia University of Technology, Hohhot 010051, China

More Information
  • Corresponding author: LIU Pei-Ling
  • Received Date: 15 Dec 2009
  • Rev Recd Date: 04 Mar 2010
  • Publish Date: 15 Dec 2010
    Abstract
  • While most current studies of high hydrostatic pressure are for starches, there is evidence that high pressure can induce modification and gelatinization of some starches. Over 25 starches were investigated by high hydrostatic pressure. Different starches respond differently to applied high pressure, depending on the pressure range, starch source, temperature, solvent concentration and so on. Possible mechanisms for pressure-induced changes were discussed and compared with current starch analytical techniques. The compiled evidence of high-pressure starch enhancement in this review indicates that the treatment by high hydrostatic pressure is a potentially effective way to improve the quality of starches.

     

    • FullText(HTML)
  • loading
    • References(69)
  • Farr D. High Pressure Technology in the Food Industry [J]. Trends Food Sci Technol, 1990, (1): 14-17.
    Mertens B, Knorr D. Development of Non-Thermal Processes for Food Preservation [J]. Food Technology, 1992, 46(5): 124-133.
    Norton T, Sun D W. Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry [J]. Food and Bioprocess Technology, 2008, 1(1): 2-34,
    Welti-Chanes J, Lo'pez-Malo A, Palou E, et al. Fundamentals and Applications of High Pressure Processing to Foods [A]//Novel Food Processing Technologies [C]. New York: Marcel Dekker/CRC Press, 2005: 157-181.
    Farkas D, Hoover D. High Pressure Processing: Kinetics of Microbial Inactivation for Alternative Food Processing Technologies [J]. J Food Sci, 2000, (Suppl): 47-64.
    Meyer R S, Cooper K L, Knorr D, et al. High-Pressure Sterilization of Foods [J]. Food Technology, 2000, 54(11): 67-72.
    Aleman G D, Ting E Y, Mordre S C, et al. Pulsed Ultra High Pressure Treatment for Pasteurization of Pineapple Juice [J]. J Food Sci, 1996, 61(2): 388-390.
    Aleman G D, Ting E Y, Farkas D F, et al. Comparison of Static and Step Pulsed Ultra-High Pressure on the Microbial Stability of Fresh Cut Pineapple [J]. J Sci Food Agricul, 1998, 76(3): 383-388.
    Butz P, Tauscher B. Emerging Technologies: Chemical Aspects [J]. Food Research International, 2002, 35(2-3): 279-284.
    Liao X J. Review of Non-Thermal Processing for Fruit and Vegetable Juices [J]. Beverage Industry, 2002, 5(6): 4-7. (in Chinese)
    廖小军. 果蔬汁非热木加工技术发展 [J]. 饮料工业, 2002, 5(6): 4-7.
    Siz A H, Mingo S T, Balda F P, et al. Advances in Design for Successful Commercial High Pressure Food Processing [J]. Food Australia, 2008, 60(4): 154-156.
    Balasubramaniam Y M, Farkas D, Turek E J. Preserving Foods through High-Pressure Processing [J]. Food Technology, 2008, 62(11): 32-38.
    Liu H S. The Gelatinization and Retrogradation of Cornstarch with Different Amylose/Amylopectin Content [D]. Guangzhou: South China University of Technology, 2008: 3-7. (in Chinese)
    刘宏生. 玉米淀粉糊化和重结晶行为及其机理的研究 [D]. 广州: 华南理工大学, 2008: 3-7.
    Zhang Y P. Production and Application of Modified Starch [M]. Beijing: Chemisty Industry Process, 2001: 70-71. (in Chinese)
    张燕萍. 变性淀粉的制造与应用 [M]. 北京: 化学工业出版社, 2001: 70-71.
    Cheetham N W H, Tao L P. Variation in Crystalline Type with Amylose Content in Maize Starch Granules: An X-Ray Powder Diffraction Study [J]. Carbohydrate Polymers, 1998, 36(4): 277-284.
    Imberty A, Buleon A, Tran V, et al. Recent Advances in Knowledge of Starch Structure [J]. Starch/Strke, 1991, 43: 375-384.
    Oates C G. Towards an Understanding of Starch Granule Structure and Hydrolysis [J]. Trends Food Sci Technol, 1997, 8(11): 375-382.
    Zhang B S, Zhang Y Q, Yang L S. The Mircrocrystallite Structure and Properities of Corn, Tapioca and Potato Starches [J]. Food Science, 2001, 22(2): 11-14. (in Chinese)
    张本山, 张友全, 杨连生, 等. 玉米、木薯及马铃薯淀粉颗粒微晶结构及性质的研究 [J]. 食品科学, 2001, 22(2): 11-14.
    Zhang B S, Zhang Y Q, Yang L S, et al. The Submircrocrystallite Structure and Properities in Polycrystal Systerm of Starches [J]. Journal of South China University of Technology( Natural Science Edition), 2001, 29(6): 27-30. (in Chinese)
    张本山, 张友全, 杨连生, 等. 淀粉多晶体系亚微晶结构及性质研究 [J]. 华南理工大学学报(自然科学版), 2001, 29(6): 27-30.
    Zhang B S, Zhang Y Q, Zeng X A, et al. The Submircrocrystallite Structure and Properities of Pregelatinizated Starches [J]. Journal of Zhengzhou Institute of Technology, 2000, 21(4): 23-26. (in Chinese)
    张本山, 张友全, 曾新安, 等. 预糊化玉米淀粉亚微晶结构及性质研究 [J]. 郑州工程学院学报, 2000, 21(4): 23-26.
    Zhang B S, Zhang Y Q, Yang L S, et al. The Methods for Determination the Crystallinity of Starches in Polycrystal Systerm [J]. Journal of South China University of Technology(Natural Science Edition), 2001, 29(5): 27-30. (in Chinese)
    张本山, 张友全, 杨连生, 等. 淀粉多晶体系结晶度测定方法的研究 [J]. 华南理工大学学报(自然科学版), 2001, 29(5): 55-58.
    Stute R, Klingler R W, Boguslawski S. Effects of High Pressures Treatment on Starches [J]. Starch, 1996, 48(11/12): 399-408.
    Garcia V, Colonna R, Bouchet B. Structural Changes of Cassava Starch Granules after Heating at Intermediate Water Contents [J]. Starch. 1975, 27(1): 2-3.
    Tamaki S, Hisamatsu M, Teranishi K. Structural Change of Maize Starch Granules by Baoomill Treatment [J]. Starch, 1998, 50(8): 342-348.
    Liu P L, Zhang B S, Liu Z A. Praparation of Non Crystalline Granular Corn Starch with Sodium Sulfate [J]. Science and Technology of Food Industry, 2007, (10): 176-179. (in Chinese)
    刘培玲, 张本山, 刘族安. 硫酸盐溶液渗析法制备非晶颗粒态玉米淀粉 [J]. 食品工业科技, 2007, (10): 176-179.
    Liu P L, Zhang B S. Praparation of Non Crystalline Granular Corn Starch by Mid-Content Water and Thermal Treatment [J]. Food Science and Technology, 2007, (11): 33-35. (in Chinese)
    刘培玲, 张本山. 中等水分含量湿热处理对玉米淀粉颗粒非晶化的影响 [J]. 食品科技, 2007, (11): 33-35.
    Liu P L, Zhang B S, Liu Z A. Praparation of Non Crystalline Granular Corn Starch by Microvave Treatment [J]. Food and Fermentation Industries, 2007, (12): 80-83. (in Chinese)
    刘培玲, 张本山, 刘族安. 微波辐射对非玉米淀粉颗粒非晶化的影响 [J]. 食品工业与发酵, 2007, (12): 80-83.
    Veelaert S, Polling M, Wit D D. Sturctural and Physicochemical Changes of Potato Starch along Periodate Oxidation [J]. Starch, 1994, 46(7): 263-268.
    Hermansson A M, Svegmark K. Developments in the Understanding of Starch Functionality [J]. Trends Food Sci Technol, 1996, 7: 345-353.
    Levine H, Slade L. Influences of the Glassy and Rubbery States on the Thermal, Mechanical, and Structural Properties of Doughs and Baked Products [A]//Faridi H A, Faubion J M. Dough Rheology and Baked Product Texture [C]. New York: Van Nostrand Reinhold, 1990: 157-330.
    Shi Y C, Seib P A. The Structure of Four Waxy Starches Related to Gelatinization and Retrogradation [J]. Carbohydrate Research, 1992, 227: 131-145.
    Hoseney R C. Gelatinization Phenomena of Starch [A]//Rao M A, Hartel R W. Phase/State Transitions in Foods: Chemical, Structural, and Rheological Changes [C]. New York: Marcel Dekker Inc, 1998: 95-110.
    Muhr A H, Blanshard J M V. Effect of Hydrostatic Pressure on Starch Gelatinization [J]. Carbohydrate Polymers, 1982, (2): 61-74.
    Stolt M, Oinonen S, Autio K. Effect of High Pressure on the Physical Properties of Barley Starch [J]. Innovation Food Science Emerging Technology, 2000, (1): 167-175.
    Liu Y, Selomulyo V O, Zhou W. Effect of High Pressure on Some Physicochemical Properties of Several Native Starches [J]. Journal of Food Engineering, 2008, 88: 126-136.
    Vallons K J, Arendt E K. Effects of High Pressure and Temperature on the Structural and Rheological Properties of Sorghum Starch [J]. Innovative Food Science and Emerging Technologies, 2009, 4(10): 449-456.
    Stolt M, Stoforos N G, Taoukis P S. Evaluation and Modeling of Rheological Properties of High Pressure Waxy Maize Starch Dispersion [J]. Journal of Food Engineering, 1999, 40: 293-298.
    Douzals J P, Marechal P A, Coquille J C, et al. Microscopic Study of Starch Gelatinization under High Hydrostatic Pressure [J]. Journal of Agriculture and Food Chemistry, 1996, 44: 1403-1408.
    Rubens P, Heremans K. Pressure-Temperature Gelatinization Phase Diagram of Starch: An in Situ Fourier Transform Infrared Study [J]. Biopolymers, 2000, 54(7): 524-530.
    Debet M R, Gidley M J. Three Classes of Starch Granule Swelling: Influence of Surface Proteins and Lipids [J]. Carbohydrate Polymers, 2006, 64(3): 452-465.
    Kuakpetoon D, Wang Y J. Internal Structure and Physicochemical Properties of Corn Starches as Revealed by Chemical Surface Gelatinization [J]. Carbohydrate Research, 2007, 342(15): 2253-2263.
    Blaszczak W, Bidzinska E, Dyrek K. Effect of High Hydrostatic Pressure on the Formation of Radicals in Maize Starches with Different Amylose Content [J]. Carbohydrate Polymers, 2008, 74: 914-921.
    Blaszczak W, Valverde S, Fornal J. Effect of High Pressure on the Structure of Potato Starch [J]. Carbohydrate Polymers, 2005, 59: 377-383.
    Hibi Y, Mastumoto T, Hagiwara S. Effect of High Pressure on the Crystalline Structure of Various Starch Granules [J]. Cereal Chemistry, 1993, 70(6): 671-676.
    Katopo H, Song Y, Jane J. Effect and Mechanism of Ultrahigh Hydrostatic Pressure on the Structure and Properties of Starches [J]. Carbohydrate Polymer, 2002, 47: 233-244.
    Knorr D, Heinz V, Buckow R. High Pressure Application for Food Polymers [J]. Biochimica et Biophysica Acta (BBA)-Proteins Proteomics, 2006, 1764(3): 619-631.
    Douzals J P, Cornet J M P, Gervais P. High-Pressure Gelatinization of Wheat Starch and Properties of Pressure-Induced Gels [J]. Journal of Agricultural Food Chemistry, 1998, 46: 48-49.
    Ye H Y, Yang S L, Xu Q, et al. The Effect on Crystal Structure of Starch Grain by High Pressure [J]. Journal of the Chinese Cereals and Oils Association, 2000, 15(6): 24-28. (in Chinese)
    叶怀义, 杨索玲, 徐倩, 等. 高压对淀粉结晶结构的影响 [J]. 中国粮油学报, 2000, 15(6): 24-28.
    Ye H Y, Yang S L, Ye D H. The Effect on Gelatinization of Starch by High Pressure [J]. Journal of the Chinese Cereals and Oils Association, 2000, 15(1): 10-13. (in Chinese)
    叶怀义, 杨素玲, 叶墩昊. 高压对淀粉糊化特性的影响 [J]. 中国粮油学报, 2000, 15(1): 10-13.
    Hayashi R, Hayashida A. Increased Amylase Digestibility of Pressure-Treated Starch [J]. Agriculture of Biology and Chemistry, 1989, 53: 2543-2544.
    Onwulata C I, Elchediak E. Starches and Fibers Treated by Dynamic Pulsed Pressure [J]. Food Reviews International, 2000, 33, 367-374.
    Kudta E, Tomasik P. The Modification of Starch by High Pressure. Part Ⅰ: Air- and Oven-Dried Potato Starch [J]. Starch/Starke, 1992, 44(5): 167-173.
    Kudta E, Tomasik P. The Modification of Starch by High Pressure. Part Ⅱ: Compression of Starch with Additives [J]. Starch/Starke, 1992, 44(7): 253-259.
    Bauer B A, Knorr D. The Impact of Pressure, Temperature and Treatment Time on Starches: Pressure-Induced Starch Gelatinization as Pressure Time Temperature Indicator for High Hydrostatic Pressure Processing [J]. Journal of Food Engineering, 2005, 68: 329-334.
    Noisuwan A, Bronlund J, Wilkinson B, et al. Effect of Milk Protein Products on the Rheological Properties of Normal Rice Starch and Waxy Rice Starch [J]. Food Hydrocolloids, 2008, 22(1): 174-183.
    Bertolini A C, Creamer L K, Eppink M, et al. Some Rheological Properties of Sodium Caseinate-Starch Gels [J]. Journal of Agricultural and Food Chemistry, 2005, 53(6): 2248-2254.
    Matser A M, Steeneken P A M. Rheological Properties of Highly Cross-Linked Waxy Maize Starch in Aqueous Suspensions of Skim Milk Components: Effects of the Concentration of Starch and Skim Milk Components [J]. Carbohydrate Polymers, 1997, 32(3-4): 297-305.
    • Relative Articles
    • Supplements(0)
    • Cited By
  • 加载中

Catalog

    通讯作者: 陈斌, bchen63@163.com
    • 1. 

      沈阳化工大学材料科学与工程学院 沈阳 110142

    1. 本站搜索
    2. 百度学术搜索
    3. 万方数据库搜索
    4. CNKI搜索
    Get Citation
    PDF
    XML

    Article Metrics

    Article views(7633) PDF downloads(735) Cited by()
    Proportional views
    Related

    Copyright©《高压物理学报》编辑部

    Tel:0816-2490042 E-mail:gaoya@caep.cn

    Shu ICP, 11011126 -2

    Supported by: Beijing Renhe Information Technology Co. Ltd support: info@rhhz.net  

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return