X-Ray Diffraction Study of High Hydrostatic Pressure on Crystalline Structure of Different Type Starches

被引：0

作者：

Liu Pei-ling ^{[1
,2
]}

Shen Qun ^{[1
]}

Hu Xiao-song ^{[1
]}

Wu Ji-hong ^{[1
]}

机构：

[1] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China

[2] Inner Mongolia Univ Technol, Coll Chem & Engn, Hohhot 010051, Peoples R China

来源：

SPECTROSCOPY AND SPECTRAL ANALYSIS | 2012年 / 32卷 / 09期

关键词：

High hydrostatic pressure(HHP); Starch; X-ray diffraction; Crystalline structure; GELATINIZATION;

D O I：

10.3964/j.issn.1000-0593(2012)09-2579-04

中图分类号：

O433 [光谱学];

学科分类号：

0703 ; 070302 ;

摘要：

Crystalline changes of different type starches after high hydrostatic pressure treated under 300, 450, 600 MPa were studied by X-ray diffraction. Waxy maize (A type, 100% amylopectin), hylon VI (B type, 30% amylopectin) and tapioca starch (C type, 83% amylopectin) were chosen. The results indicated that for waxy maize starch, annealing effect was observed at 300 MPa, disappearance of crystalline structure happened at 450 MPa and retrogradation at 600 MPa. The results proved that the granule under high hydrostatic pressure processing experiences "three development stages" including annealling effect, disappearance of crystalline structure and recrystalline after granule disintegration.

引用

页码：2579 / 2582

页数：4

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