Extending the functionality of arrowroot starch by thermally assisted high hydrostatic pressure

摘要

The modification of native arrowroot starch (NAS) properties by thermally assisted high hydrostatic pressure (HHP) was investigated. Changes in the structure of the granules were produced by HHP. This was enhanced when HHP was applied together with a temperature increase to 50°C, for 15 or 25 min. Processing at 400 MPa/25°C had minimal effect. As pressure and/or temperature increased, processed arrowroot starches progressively lost the Maltese cross and granular structure. There was also a decrease in the enthalpy of the gelatinization which occurred between 61.3 and 80.3°C. The relative crystallinity of NAS was reduced, depending on the severity of treatment, by 6.81%–35.74%. A principal components analysis showed a clear trajectory depending on processing conditions. The most severe treatment 650 MPa/50°C did not produce complete gelatinization. Thermally assisted HHP demonstrated advantages over at 25°C and produced a physically modified version of the arrowroot starch, with potential as a clean label ingredient.