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Chinese Journal of High Pressure Physics  > 2014  >  28(6): 743-752.
BAO Ya-Li, ZHOU Hai-Yu, REN Rui-Lin, LIU Pei-Ling, NING Hong-Mei, WANG Xiao-Lan, LI Yan-Jie. Effect of Moisture on High Hydrostatic Pressure Treated Waxy Maize Starch and Tapioca Starch[J]. Chinese Journal of High Pressure Physics, 2014, 28(6): 743-752. doi: 10.11858/gywlxb.2014.06.016
Citation: BAO Ya-Li, ZHOU Hai-Yu, REN Rui-Lin, LIU Pei-Ling, NING Hong-Mei, WANG Xiao-Lan, LI Yan-Jie. Effect of Moisture on High Hydrostatic Pressure Treated Waxy Maize Starch and Tapioca Starch[J]. Chinese Journal of High Pressure Physics, 2014, 28(6): 743-752. doi: 10.11858/gywlxb.2014.06.016
shu

Effect of Moisture on High Hydrostatic Pressure Treated Waxy Maize Starch and Tapioca Starch

doi: 10.11858/gywlxb.2014.06.016

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

  • Received Date: 25 Dec 2013
  • Rev Recd Date: 02 Feb 2014
    Abstract
  • Waxy maize and tapioca starch with different starch-water ratios were treated by high hydrostatic pressure (HHP)-a physical modification method-under 600 MPa.The effects of moisture content on gelatinization and retrogradation properties of the two kinds of starch were investigated.The appearance and particle size of granules were studied by micro-polariscopy, scanning electron microscopy and laser diffraction instrument.Combining the X-ray diffraction and nuclear magnetic resonance (NMR) spectrum, the change from crystal to non-crystal was confirmed again, and the water status in starch was studied, too.The results indicate that the crystalline structure destroying and gelatinization happen when the starch-water ratio was between 3/10 and 5/10.The degree of retrogradation for waxy maize starch was 4/10 > 3/10 > 5/10 (starch-water ratio), whereas the degree of crystalline structure destroying for tapioca starch was 3/10 > 4/10 > 5/10 (starch-water ratio).The diameter of waxy maize and tapioca starch granules increased significantly with moisture content.Water was kept within the crystalline lamella in the form of bond water.

     

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