Effect of High Hydrostatic Pressure on Physicochemical Properties and Structure of Cassava Starch

被引：0

作者：

Mo, Fang ^{[1
]}

Xu, Xiaoping ^{[1
]}

Tao, Xiaoqi ^{[1
]}

Chen, Hourong ^{[1
]}

Zhang, Fusheng ^{[1
]}

机构：

[1] College of Food Science, Southwest University, Chongqing,400715, China

来源：

Shipin Kexue/Food Science | 2018年 / 39卷 / 17期

关键词：

Starch - Morphology - Shear thinning - Hydraulics - Hydrostatic pressure - Plants (botany);

D O I：

10.7506/spkx1002-6630-201817018

中图分类号：

学科分类号：

摘要：

The application of natural cassava starch in food, medicinal, textile and other fields is greatly limited due to its insolubility in cold water, easy of retrogradation and other defects. In order to optimize the characteristics of cassava starch and consequently to expand its scope of application, this study investigated the modification of cassava starch by high hydrostatic pressure (HHP) treatment in the pressure range of 200-600 MPa. The results showed that the morphology of cassava starch granules changed significantly after HHP treatment; the light transmittance, solubility and swelling force decreased, the retrogradation value increased, especially at 600 MPa, and the birefringence was lost. In addition, a more obvious shear-thinning phenomenon was observed for cassava starch after HHP treatment, and the apparent viscosity was lower than that of the original starch. The crystal of cassava starch after HHP treatment changed, but it did not form a new group. © 2018, China Food Publishing Company. All right reserved.

引用

页码：109 / 115