State diagram of potato starch-water mixtures treated with high hydrostatic pressure

Carbohydrate Polymers

Volumn 67, Issue 4, 2007, Pages 530-535

  Kawai, Kiyoshi ^a   Fukami, Ken ^b   Yamamoto, Kazutaka ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b San ei Sucrochemical Co Ltd   (Japan)

Author keywords

Gelatinization; High hydrostatic pressure; Potato starch; Retrogradation; State diagram

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; GELATION; HYDROSTATIC PRESSURE; WATER;

HERMOGRAMS; POTATO STARCH; RETROGRADATION; STATE DIAGRAM;

STARCH;

SOLANUM TUBEROSUM;

EID: 33846195500     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2006.06.026     Document Type: Article

References (24)

1. Bauer B.A., Hartmann M., Sommer K., and Knorr D. Optical in situ analysis of starch granules under high pressure with a high pressure cell. Innovative Food Science and Emerging Technologies 5 (2004) 293-298
2. Bauer B.A., and Knorr D. Electrical conductivity: a new tool for the determination of high hydrostatic pressure-induced starch gelatinisation. Innovative Food Science and Emerging Technologies 5 (2004) 437-442
3. Bauer B.A., and Knorr D. The impact of pressure, temperature and treatment time on starches: pressure-induced starch gelatinisation as pressure time temperature indicator for high hydrostatic pressure processing. Journal of Food Engineering 68 (2005) 329-334
4. Bauer B.A., Wiehle T., and Knorr D. Impact of high hydrostatic pressure treatment on the resistant starch content of wheat starch. Starch/Stärke 57 (2005) 124-133
5. Błaszczak W., Fornal J., Valverde S., and Garrido L. Pressure-induced changes in the structure of corn starches with different amylase content. Carbohydrate Polymers 61 (2005) 132-140
6. Błaszczak W., Valverde S., and Fornal J. Effect of high pressure on the structure of potato starch. Carbohydrate Polymers 59 (2005) 377-383
7. Chung H., Lim H.S., and Lim S. Effect of partial gelatinization and retrogradation on the enzymatic digestion of waxy rice starch. Journal of Cereal Science 43 (2006) 353-359
8. Douzals J.P., Marechal P.A., Coquille J.C., and Gervais P. Microscopic study of starch gelatinization under high hydrostatic pressure. Journal of Agricultural and Food Chemistry 44 (1996) 1403-1408
9. Douzals J.P., Perrier-Cornet J.M., Coquille J.C., and Gervais P. Pressure-temperature phase transition diagram for wheat starch. Journal of Agricultural and Food Chemistry 49 (2001) 873-876
10. Douzals J.P., Perrier-Cornet J.M., Gervais P., and Coquille J.C. High-pressure gelatinization of wheat starch and properties of pressure-induced gels. Journal of Agricultural and Food Chemistry 46 (1998) 4824-4829
11. Escarpa A., González M.C., Mañas E., García-Diz L., and Saura-Calixto F. Resistant starch formations: standardization of a high-pressure autoclave process. Journal of Agricultural and Food Chemistry 44 (1996) 924-928
12. Hayashi R., and Hayashida A. Increased amylase digestibility of pressure-treated starch. Agricultural and Biological Chemistry 53 (1989) 2543-2544
13. Hibi Y., Matsumoto T., and Hagiwara S. Effect of high pressure on the crystalline structure of various starch granules. Cereal Chemistry 70 (1993) 671-676
14. Hoover R. Starch retrogradation. Food Reviews International 11 (1995) 331-346
15. Katopo H., Song Y., and Jane J. Effect and mechanism of ultrahigh hydrostatic pressure on the structure and properties of starches. Carbohydrate Polymers 47 (2002) 233-244
16. Miles M.J., Morris V.J., Orford P.D., and Ring S.G. The roles of amylose and amylopectin in the gelation and retrogradation of starch. Carbohydrate Research 135 (1985) 271-281
17. Muhr A.H., and Blanshard J.M.V. Effect of hydrostatic pressure on starch gelatinization. Carbohydrate Polymers 2 (1982) 61-74
18. Muhr A.H., Wetton R.E., and Blanshard J.M.V. Effect of hydrostatic pressure on starch gelatinization, as determined by DTA. Carbohydrate Polymers 2 (1982) 91-102
19. Orford P.D., Ring S.G., Carroll V., Miles M.J., and Morris V.J. The effect of concentration and botanical source on the gelation and retrogradation of starch. Journal of the Science of Food and Agriculture 39 (1987) 169-177
20. Rubens P., and Heremans K. Pressure-temperature gelatinization phase diagrams of starch: an in situ fourier transform infrared study. Biopolymers 54 (2000) 524-530
21. Selmi B., Marion D., Perrier Cornet J.M., Douzals J.P., and Gervais P. Amyloglucosidase hydrolysis of high-pressure and thermally gelatinized corn and wheat starches. Journal of Agricultural and Food Chemistry 48 (2000) 2629-2633
22. Smeller L. Pressure-temperature phase diagrams of biomolecules. Biochimica et Biophysica Acta 1595 (2002) 11-29
23. Stolt M., Oinonen S., and Autio K. Effect of high pressure on the physical properties of barley starch. Innovative Food Science and Emerging Technologies 1 (2001) 167-175
24. Stute R., Klingler R.W., Boguslawski S., Eshtiaghi M.N., and Knorr D. Effects of high pressures treatment on starches. Starch/Stärke 48 (1996) 399-408