scholarly journals Effects of ultra‐high pressure on the morphological and physicochemical properties of lily starch

2020 ◽  
Author(s):  
Dali Zhang ◽  
Haishan Xu ◽  
Bing Jiang ◽  
Xinyu Wang ◽  
Lvzhu Yang ◽  
...  
Keyword(s):  
High Pressure ◽  
Physicochemical Properties ◽  
Ultra High Pressure

Morphological, structural and physicochemical properties of rice starch nanoparticles prepared via ultra-high pressure homogenization

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Chengyi Sun ◽  
Yuqing Hu ◽  
Xietian Yu ◽  
Zhijie Zhu ◽  
Shuai Hao ◽  
...  
Keyword(s):  
High Pressure ◽  
Physicochemical Properties ◽  
Particle Diameter ◽  
Amorphous Region ◽  
Rice Starch ◽  
Crystalline Region ◽  
High Pressure Homogenization ◽  
Relative Crystallinity ◽  
Ultra High Pressure ◽  
Starch Nanoparticles

Abstract Native rice starches were treated with five periods of ultra-high pressure homogenization (UHPH) under each of 60, 80, 100, 120, 140 and 160 MPa, respectively. The morphological, structural and physicochemical properties of starches treated with UHPH were examined. The mean particle diameter of starch nanoparticles ranged between 154.20 and 260.40 nm. SEM revealed that the granular amorphous region of starch granules was damaged under pressures between 60 and 80 MPa, and the crystalline region was further destroyed under pressures as high as 100–160 MPa. DSC demonstrated that the gelatinization temperatures and enthalpies of nanoparticles reduced. The relative crystallinity reduced from 22.90 to 13.61% as the pressure increased. FTIR showed that the absorbance ratio at 1047/1022 cm−1 decreased, and increased at 1022/995 cm−1. RVA results indicated that the viscosity of starch samples increased between 60 and 120 MPa, and the reverse effect was observed under 140 and 160 MPa.

Physicochemical properties of granular and non-granular cationic starches prepared under ultra high pressure

2014 ◽  
Vol 99 ◽  
pp. 385-393 ◽  
Author(s):  
Yoon-Je Chang ◽  
Hyun-Wook Choi ◽  
Hyun-Seok Kim ◽  
Hyungjae Lee ◽  
Wooki Kim ◽  
...  
Keyword(s):  
High Pressure ◽  
Physicochemical Properties ◽  
Ultra High Pressure

Structural and physicochemical properties of lotus seed starch treated with ultra-high pressure

2015 ◽  
Vol 186 ◽  
pp. 223-230 ◽  
Author(s):  
Zebin Guo ◽  
Shaoxiao Zeng ◽  
Xu Lu ◽  
Meiling Zhou ◽  
Mingjing Zheng ◽  
...  
Keyword(s):  
High Pressure ◽  
Physicochemical Properties ◽  
Ultra High Pressure ◽  
Lotus Seed

High-Pressure Homogenization Alters Physicochemical Properties and In Vitro Digestibility of Chinese Yam (Dioscorea Opposita Thunb.) Starch

2018 ◽  
Vol 18 (1) ◽  
pp. 10-15
Author(s):  
Wang Yi-Wei ◽  
He Yong-Zhao ◽  
An Feng-Ping ◽  
Huang Qun ◽  
Zeng Feng ◽  
...  
Keyword(s):  
High Pressure ◽  
Physicochemical Properties ◽  
Starch Content ◽  
In Vitro Digestibility ◽  
High Pressure Homogenization ◽  
Starch Granules ◽  
Cross Polarization ◽  
Chinese Yam ◽  
Crystal Type

In this study, Chinese yam starch-water suspension (8%) were subjected to high-pressure homogenization (HPH) at 100 MPa for increasing cycle numbers, and its effect of on the physicochemical properties of the starch was investigated. Results of the polarizing microscope observations showed that the starch granules were disrupted (i.e. greater breakdown value) after HPH treatment, followed by a decrease in cross polarization. After three HPH cycles, the crystallinity of starch decreased, while the crystal type remained unaltered. Meanwhile, the contents of rapidly digestible starch and slowly digestible starch were increased. On the contrary, resistant starch content was decreased. Our results indicate that HPH treatment resulted in reduction of starch crystallinity and increase of starch digestibility.

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