The structure of four different high pressure treated aqueous starch dispersions (starch concentration ~10%) was studied by rheological techniques and light microscopy. The rheological properties of the pressure and heat treated samples were compared. Waxy maize and potato starch formed gels under pressure. The rheological properties of these gels differed from the properties of heat induced gels. Barley starch showed some swelling of granules, but no gel formation after the pressurization. No major structural changes were observed for the amylomaize starch dispersion after pressurization at 900 MPa and 30 °C.
|Title of host publication||Advances in High Pressure Bioscience and Biotechnology|
|Publication status||Published - 1999|
|MoE publication type||B3 Non-refereed article in conference proceedings|
|Event||International Conference on High Pressure Bioscience and Biotechnology - Heidelberg, Germany|
Duration: 30 Aug 1999 → 3 Sep 1999
|Conference||International Conference on High Pressure Bioscience and Biotechnology|
|Period||30/08/99 → 3/09/99|