Effect of high pressure on the physical properties of barley starch

Martina Stolt (Corresponding Author), S. Oinonen, Karin Autio

Research output: Contribution to journalArticleScientificpeer-review

143 Citations (Scopus)

Abstract

The kinetics of the high-pressure gelatinization of barley starch suspensions at two different concentrations (10 and 25%) were studied in the pressure range 400–550 MPa. The pressure-treated samples were examined using rheological methods, microscopy and differential scanning calorimetry (DSC). The rheological properties, the microstructure and loss of birefringence, as well as the melting of amylopectin crystals as determined by DSC, were all both pressure- and time-dependent. For the 10% suspension, only a slight increase in viscosity was observed, while a strong paste with a creamy texture and a maximum storage modulus of approximately 23 kPa was formed during pressurisation of the 25% suspension. The rheological properties and the microstructure of the pressure-treated samples were different from those of the heat-treated samples. The starch granules remained intact after the pressure treatment and no leaching of amylose was observed. The retrogradation of pressure-induced gels was investigated by DSC and was shown to be similar to that of a heat-induced gel.
Original languageEnglish
Pages (from-to)167-175
Number of pages9
JournalInnovative Food Science and Emerging Technologies
Volume1
Issue number3
DOIs
Publication statusPublished - 2001
MoE publication typeA1 Journal article-refereed

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barley starch
Hordeum
Starch
physical properties
Physical properties
Pressure
differential scanning calorimetry
Differential Scanning Calorimetry
Differential scanning calorimetry
Suspensions
rheological properties
microstructure
gels
Gels
heat
Hot Temperature
Amylopectins
pressure treatment
retrogradation
storage modulus

Cite this

@article{5033379432124f3d92e250dbb7cd8110,
title = "Effect of high pressure on the physical properties of barley starch",
abstract = "The kinetics of the high-pressure gelatinization of barley starch suspensions at two different concentrations (10 and 25{\%}) were studied in the pressure range 400–550 MPa. The pressure-treated samples were examined using rheological methods, microscopy and differential scanning calorimetry (DSC). The rheological properties, the microstructure and loss of birefringence, as well as the melting of amylopectin crystals as determined by DSC, were all both pressure- and time-dependent. For the 10{\%} suspension, only a slight increase in viscosity was observed, while a strong paste with a creamy texture and a maximum storage modulus of approximately 23 kPa was formed during pressurisation of the 25{\%} suspension. The rheological properties and the microstructure of the pressure-treated samples were different from those of the heat-treated samples. The starch granules remained intact after the pressure treatment and no leaching of amylose was observed. The retrogradation of pressure-induced gels was investigated by DSC and was shown to be similar to that of a heat-induced gel.",
author = "Martina Stolt and S. Oinonen and Karin Autio",
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Effect of high pressure on the physical properties of barley starch. / Stolt, Martina (Corresponding Author); Oinonen, S.; Autio, Karin.

In: Innovative Food Science and Emerging Technologies, Vol. 1, No. 3, 2001, p. 167-175.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Effect of high pressure on the physical properties of barley starch

AU - Stolt, Martina

AU - Oinonen, S.

AU - Autio, Karin

PY - 2001

Y1 - 2001

N2 - The kinetics of the high-pressure gelatinization of barley starch suspensions at two different concentrations (10 and 25%) were studied in the pressure range 400–550 MPa. The pressure-treated samples were examined using rheological methods, microscopy and differential scanning calorimetry (DSC). The rheological properties, the microstructure and loss of birefringence, as well as the melting of amylopectin crystals as determined by DSC, were all both pressure- and time-dependent. For the 10% suspension, only a slight increase in viscosity was observed, while a strong paste with a creamy texture and a maximum storage modulus of approximately 23 kPa was formed during pressurisation of the 25% suspension. The rheological properties and the microstructure of the pressure-treated samples were different from those of the heat-treated samples. The starch granules remained intact after the pressure treatment and no leaching of amylose was observed. The retrogradation of pressure-induced gels was investigated by DSC and was shown to be similar to that of a heat-induced gel.

AB - The kinetics of the high-pressure gelatinization of barley starch suspensions at two different concentrations (10 and 25%) were studied in the pressure range 400–550 MPa. The pressure-treated samples were examined using rheological methods, microscopy and differential scanning calorimetry (DSC). The rheological properties, the microstructure and loss of birefringence, as well as the melting of amylopectin crystals as determined by DSC, were all both pressure- and time-dependent. For the 10% suspension, only a slight increase in viscosity was observed, while a strong paste with a creamy texture and a maximum storage modulus of approximately 23 kPa was formed during pressurisation of the 25% suspension. The rheological properties and the microstructure of the pressure-treated samples were different from those of the heat-treated samples. The starch granules remained intact after the pressure treatment and no leaching of amylose was observed. The retrogradation of pressure-induced gels was investigated by DSC and was shown to be similar to that of a heat-induced gel.

U2 - 10.1016/S1466-8564(00)00017-5

DO - 10.1016/S1466-8564(00)00017-5

M3 - Article

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SP - 167

EP - 175

JO - Innovative Food Science and Emerging Technologies

JF - Innovative Food Science and Emerging Technologies

SN - 1466-8564

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