Effects of treatment pressure,holding time,and starch content on gelatinization and retrogradation properties of potato starch-water mixtures treated with high hydrostatic pressure

摘要

Potato starch-water mixtures (10-70% w/w) were treated with high hydrostatic pressure (HHP) at 600,800,and 1000 MPa at 40 °C for 18 and 66 h,and enthalpy change for gelatinization (DELTA H_(gel)),gelatinization temperature (T_(gel)),and enthalpy change for re-gelatinization of retrograded starch (DELTA h_(retro)) were investigated by differential scanning calorimetry.Furthermore,the results were compared with those of samples HHP-treated for 1 h reported in our previous study.The DELTA H_(gel) values of 10-50% (w/w) mixtures decreased with increased treatment pressure and with decreased starch content.The 30-60% (w/w) mixtures retrograded,and the DELTA H_(retro) values increased with decreased DELTA H_(gel) values and with increased starch content.There was little effect of holding time on the values of DELTA H_(gel) and DELTA H_(retro).The T_(gel) values of the 10-50% (w/w) mixtures increased with decreased DELTA H_(gel) values and with prolonged holding time.