Effects of treatment pressure, holding time, and starch content on gelatinization and retrogradation properties of potato starch-water mixtures treated with high hydrostatic pressure

Carbohydrate Polymers

Volumn 69, Issue 3, 2007, Pages 590-596

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

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b San ei Sucrochemical Co Ltd   (Japan)

Author keywords

Differential scanning calorimetry; Gelatinization; High hydrostatic pressure; Potato starch; Retrogradation

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; GELATION; HYDROSTATIC PRESSURE; MIXTURES;

GELATINIZATION; HIGH HYDROSTATIC PRESSURE; POTATO STARCH; RETROGRADATION;

STARCH;

SOLANUM TUBEROSUM;

EID: 34247862210     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2007.01.015     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. Colwell K.H., Axford D.W.E., Chamberlain N., and Elton G.A.H. Effect of storage temperature on the ageing of concentrated wheat starch gels. Journal of the Science of Food and Agriculture 20 (1969) 550-555
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. 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
12. Hoover R. Starch retrogradation. Food Reviews International 11 (1995) 331-346
13. Jacobs H., Mischenko N., Koch M.H.J., Eerlingen R.C., Delcour J.A., and Reynaers H. Evaluation of the impact of annealing on gelatinization at intermediate water content of wheat and potato starches: a differential scanning calorimetry and small angle X-ray scattering study. Carbohydrate Research 306 (1998) 1-10
14. 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
15. Kawai K., Fukami K., and Yamamoto K. State diagram of potato starch-water mixtures treated with high hydrostatic pressure. Carbohydrate Polymers 67 (2007) 530-535
16. Miles M.J., Morris V.J., Orford P.D., and Ring S.G. The roles of amylase 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. Orford P.D., Ring S.G., Carroll V., Miles M.J., and Morris V.J. The effect of content and botanical source on the gelation and retrogradation of starch. Journal of the Science of Food and Agriculture 39 (1987) 169-177
19. Rubens P., and Heremans K. Pressure-temperature gelatinization phase diagram of starch: an in situ fourier transform infrared study. Biopolymers 54 (2000) 524-530
20. 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
21. Stolt M., Oinonen S., and Autio K. Effect of high pressure on the physical properties of barely starch. Innovative Food Science and Emerging Technologies 1 (2001) 167-175
22. 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
23. Tester R.F., and Debon S.J.J. Annealing of starch - a review. International Journal of Biological Macromolecules 27 (2000) 1-12
24. Waduge R.N., Hoover R., Vasanthan T., Gao J., and Li J. Effect of annealing on the structure and physicochemical properties of barely starches of varying amylase content. Food Research International 39 (2006) 59-77