Research for Gelatinization Temperature and Mechanism of Starch Treated in High temperature and high pressure

摘要

This study investigated the gelatinization temperature and the surface morphology changes of cassava starches containing 5%, 18%, 31% moisture treated in high temperature and high pressure. The results indicated that after high temperature and high pressure treatment, the stability of starch paste viscosity reduced. The gelatinization temperature and crystallinity of treated starches containing 18% and 31% moisture increased. However, the gelatinization temperature and crystallinity of treated starches containing 5% moisture decreased. Altogether, the high temperature and high pressure treatment can obviously affect the gelatinization temperature of starch.