State diagram of potato starch-water mixtures treated with high hydrostatic pressure
State diagram of potato starch-water mixtures treated with high hydrostatic pressure
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DOI：
10.1016/j.carbpol.2006.06.026
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发表时间：
2007-02-19
影响因子：
11.2
通讯作者：
Yamamoto, Kazutaka
中科院分区：
文献类型：
--
作者：
Kawai, Kiyoshi;Fukami, Ken;Yamamoto, Kazutaka
将马铃薯淀粉-水混合物置于1.2 Gpa的高压下处理，用差示扫描量热法(DSC)研究了淀粉含量(10-70%)对马铃薯淀粉-水混合物糊化的影响。随着处理压力和马铃薯淀粉含量的增加，DSC热图显示出反映HHP糊化过程的热糊化热变减小，而变性淀粉的再糊化热变增大。从热变的角度，将HHP处理的马铃薯淀粉-水混合物的物理改性状态分为：无变化、部分糊化、完全糊化、部分糊化和回生、完全糊化和回生。给出了马铃薯淀粉-水混合物的状态图(处理压力与淀粉含量的关系图)。(C)2006爱思唯尔有限公司。保留所有权利。
Potato starch-water mixture was treated with high hydrostatic pressure (HHP) of up to 1.2 GPa, and effect of starch content (10-70% (w/w)) on HHP-gelatinization was investigated by differential scanning calorimetry (DSC). Depending on the treatment pressure and potato starch content, DSC thermograms showed decrease in enthalpy change of heat gelatinization reflecting the progress of HHP-gelatinization and increase in enthalpy change of re-gelatinization of retrograded starch. From the viewpoint of the enthalpy changes, physically modified state of HHP-treated potato starch-water mixtures was classified as follows: no change, partial gelatinization, complete gelatinization, partial gelatinization and retrogradation, and complete gelatinization and retrogradation. A state diagram of potato starch-water mixtures (treatment pressure vs. starch content) was presented. (c) 2006 Elsevier Ltd. All rights reserved.