Effects of high pressures treatment on starches
Effects of high pressures treatment on starches
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DOI：
10.1002/star.19960481104
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发表时间：
1996
期刊：
影响因子：
2.3
通讯作者：
R. Stute;Heilbronn;R. Klingler;S. Boguslawski;M. N. Eshtiaghi;D. Knorr
中科院分区：
文献类型：
--
作者：
R. Stute;Heilbronn;R. Klingler;S. Boguslawski;M. N. Eshtiaghi;D. Knorr
通过显微镜和 DSC 表征了超高压 (UHP) 对 25 种淀粉的影响。此外，还测定了溶胀行为、消化率、糊剂粘度和凝胶形成。除少数例外，B 型淀粉比 A 型和 C 型淀粉具有更强的耐压性。发生糊化的压力范围是相应淀粉的典型压力范围。只有一些淀粉（例如蜡质玉米淀粉）显示出颗粒的广泛溶胀和几乎完全崩解，这通常在热糊化后观察到。超高压糊化的典型情况是，大多数淀粉几乎没有溶胀并保持其颗粒特性。这些淀粉在正常糊浓度下产生非常小的粘度，并分别形成质地光滑的糊。浓度高于 15% 时形成刚性凝胶。由于肿胀有限，没有任何休息。直链淀粉的溶解度非常小，显然，颗粒内会发生回生，这可能是超高压糊化淀粉与热糊化淀粉相比具有完全不同的糊状和凝胶特性的进一步原因。
The effects of ultra-high pressure (UHP) on 25 starches were characterized via microscopy and DSC. Furthermore, the swelling behaviour, digestibility, paste viscosity and gel formation was determined. With few exceptions B-starches were shown to be more pressure resistant than A- and C-type starches. The pressure range in which the gelatinization occurs is typical for the corresponding starch. Only some starches (e.g. waxy corn starch) show the extensive swelling and almost complete desintegration of the granules, which usually is observed after a heat gelatinization. Typical for a UHP-gelatinization is, that most starches show very little swelling and maintain their granular character. These starches develope very little viscosity at normal paste concentrations and form pastes of smooth texture, resp. rigid gels at concentrations above 15%. Due to the limited swelling without any resp. very little solubilization of the amylose obviously the retrogradation occurs within the granules, which probably is a further reason for the quite different paste and gel properties of UHP-gelatinized starches in comparison to heat gelatinized ones.