Characterization of amorphous granular starches prepared by high hydrostatic pressure (HHP)
Song, M.R., Kyung Hee University, Yongin, Republic of Korea | Choi, S.H., Kyung Hee University, Yongin, Republic of Korea | Oh, S.M., Kyung Hee University, Yongin, Republic of Korea | Kim, H., Kyung Hee University, Yongin, Republic of Korea | Bae, J.E., Kyung Hee University, Yongin, Republic of Korea | Park, C.S., Kyung Hee University, Yongin, Republic of Korea | Kim, B.Y., Kyung Hee University, Yongin, Republic of Korea | Baik, M.Y., Kyung Hee University, Yongin, Republic of Korea
Amorphous granular starches (AGS) and nongranular amorphous starches (non-AGS) of corn, tapioca and rice were prepared using high hydrostatic pressure (HHP) treatment with ethanol and water washing, respectively and their physicochemical properties were investigated. Water holding capacity and apparent viscosity of AGS and non-AGS were higher than those of native one in all starches. In RVA pasting properties, AGS and non-AGS showed higher pasting temperature and lower peak viscosity than those of native one. Furthermore, non-AGS showed distinctively lower peak viscosity compared to that of AGS possibly due to its non-granular structure. Apparent viscosity of non-AGS revealed relatively lower than commercial pre-gelatinized starch because of heat and pressure-induced gelatinization. Maintaining granular structure in HHP treated pre-gelatinized starch provide a distinctive physicochemical characteristics compared to native starch and preparation of gelatinized starch with different gelatinization and washing methods could cause big differences in their physicochemical properties.
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