The Study on Gelatinization Pressure of Starch by Ultra-High Pressure Processing

Yan Qi Liu; Yan Na Liu; Hong Li; Rei Ling Shen; Xue Hong Li; Liu Zhi Yang

doi:10.4028/www.scientific.net/AMR.295-297.131

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The Study on Gelatinization Pressure of Starch by Ultra-High Pressure Processing

Abstract:

To study the gelatinization pressures of different kinds of starch at atmospheric temperature, eight different starches chosen as raw materials for this paper (5%w/w, at 20°C) by different pressure were treated, then analysed the relations between pressure and starch gelatinization by X-ray diffraction. The study showed that the gelatinization pressure range of different starches respectively in this experiment was: corn starch (~450 - ~550MPa), wheat starch (~ 450 - ~500MPa), tapioca starch (>450 - ~500MPa), water chestnut starch (>500 - ~550MPa), glutinous rice starch (>500 - ~550MPa), waxy wheat starch (~500 - ~550MPa), waxy maize starch (~550 - ~650MPa), potato starch (~700 - ~750MPa).

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Periodical:

Advanced Materials Research (Volumes 295-297)

Pages:

131-134

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.295-297.131

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Online since:

July 2011

Authors:

Yan Qi Liu, Yan Na Liu, Hong Li, Rei Ling Shen, Xue Hong Li, Liu Zhi Yang

Keywords:

Gelatinization Pressure, Starch, Ultra-High Pressure

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