The structure of four different high pressure treated aqueous starch dispersions (starch concentration approx 10percent) was studied by rheological techniques and light microscopy. The rheological properties of the pressure and heat treated samples were compared. Waxy maize and potato starch formed gels under pressure. The rheological properties of these gels differed from the properties of heat induced gels. Barley starch showed some swelling of granules, but no gel formation after the pressurization. No major structural changes were observed for the amylomaize starch dispersion after pressurization at 900 MPa and 30 deg C.
展开▼
