Effects of high hydrostatic pressure on swelling behavior of rice starch
Effects of high hydrostatic pressure on swelling behavior of rice starch
复制标题
高静水压对大米淀粉溶胀行为的影响
DOI：
10.1016/j.jcs.2020.102967
复制
发表时间：
2020-05
影响因子：
3.8
通讯作者：
Qun Shen
中科院分区：
文献类型：
--
作者：
Chao Wang;Yong Xue;Laraib Yousaf;Jinrong Hu;Qun Shen
In this study, we aimed to reveal the effects of high hydrostatic pressure (HHP) on the swelling behavior of.starch. We investigated the changes in starch granule size, specific surface area and porosity, and swelling factors.of HHP- (HHGS) and heat-gelatinized rice starch (HGS) at a similar degree of gelatinization (DG) by using.scanning electron microscope, a laser diffraction particle size analyzer, low-temperature N adsorption/desorption.and ultraviolet spectrophotometer. Results showed that the average diameter of HHGS increased from 6 μm.to 572 μm, and that of HGS increased to 877 μm. The adsorption-desorption isotherms of HHGS and HGS in terms.of shape were the type IV profile. Pore structure loosened and enlarged from mesopore to macropore. The.specific surface area of HHGS decreased from 1.165 m2/g to 0.138 m2/g, and that of HGS decreased to 0.260 m2/.g. Swelling of HHGS was not instantaneous. HHP gelatinization possesses simultaneous compression and.swelling.
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DOI：
10.1016/s1466-8564(00)00017-5
发表时间：
2000-09
影响因子：
6.6
作者：
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通讯作者：
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影响因子：
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