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

Potato starch-water mixtures (10-70% w/w) were treated with high hydrostatic pressure (HHP) at 600,800, and 1000MPa at 40 degrees C for 18 and 66 h, and enthalpy change for gelatinization (Delta H-gel), gelatinization temperature (T-gel), and enthalpy change for re-gelatinization of retrograded starch (Delta H-retro) were investigated by differential scanning calorimetry. Furthermore, the results were compared with those of samples HHP-treated for I h reported in our previous study. The Delta H-gel values of 10-50% (w/w) mixtures decreased with increased treatment pressure and with decreased starch content. The 30-60% (w/w) mixtures retrograded, and the Delta H,,Im values increased with decreased Delta H-gel values and with increased starch content. There was little effect of holding time on the values of Delta H-gel and Delta H-retro. The T-gel values of the 10-50% (w/w) mixtures increased with decreased Delta H-gel values and with prolonged holding time. (C) 2007 Elsevier Ltd. All rights reserved.