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Chinese Journal of High Pressure Physics  > 2014  >  28(2): 247-256.
LIU Pei-Ling, REN Rui-Ling, BAO Ya-Li, NING Hong-Mei, WANG Xiao-Lan, LI Yan-Jie. Effect of High Hydrostatic Pressure as a Physical Modification Method on Waxy Maize Starch Gelatinization and Retrogradation[J]. Chinese Journal of High Pressure Physics, 2014, 28(2): 247-256. doi: 10.11858/gywlxb.2014.02.018
Citation: LIU Pei-Ling, REN Rui-Ling, BAO Ya-Li, NING Hong-Mei, WANG Xiao-Lan, LI Yan-Jie. Effect of High Hydrostatic Pressure as a Physical Modification Method on Waxy Maize Starch Gelatinization and Retrogradation[J]. Chinese Journal of High Pressure Physics, 2014, 28(2): 247-256. doi: 10.11858/gywlxb.2014.02.018
shu

Effect of High Hydrostatic Pressure as a Physical Modification Method on Waxy Maize Starch Gelatinization and Retrogradation

doi: 10.11858/gywlxb.2014.02.018

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

  • Received Date: 16 Jan 2012
  • Rev Recd Date: 16 Jan 2013
    Abstract
  • High hydrostatic pressure(HHP) of 300, 450, 600 MPa was applied on waxy corn starch as a physical modification.The effects of high hydrostatic pressure on gelatinization and retrogradation properties of waxy corn starch were investigated.The appearance and particle size of the granules were studied by micro-polariscopy, scanning electron microscopy and laser diffraction instrument.Combining X-diffraction and DSC spectrum, the change from crystal to non-crystal was confirmed.A compressing effect on HHP treated starch at 300 MPa was proved by the decreased granule diameter, the strengthened H-OH stretching in the infrared spectra and a slightly increased in onset temperature, peak temperature, and enthalpy of gelatinization; For HHP treated starch at 450 MPa, the starch gelatinization was observed by light microscopy, FTIR spectra and confirmed by DSC analysis.The birefringence of granules disappeared, the bands weakened in the infrared spectra, and onset temperature, peak temperature, and enthalpy of gelatinization decreased sharply.In contrast, the retrogradation of HHP treated starch at 600 MPa was observed, which was illustrated by the reappearance of birefringence in granules and the biphasic gelatinization endotherms.The results prove that the granules under high hydrostatic pressure processing experience "3 development stages" including compressing, disappearance of crystalline structure and recrystallization after granule disintegration.

     

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