Microscopic and rheological characterization of high pressure treated starch dispersions

Martina Stolt; Karin Autio

doi:10.1007/978-3-642-60196-5_80

Microscopic and rheological characterization of high pressure treated starch dispersions

Research output: Chapter in Book/Report/Conference proceeding › Conference article in proceedings › Scientific

Abstract

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.

Original language	English
Title of host publication	Advances in High Pressure Bioscience and Biotechnology
Editors	Horst Ludwig
Publisher	Springer
Pages	357-360
ISBN (Electronic)	978-3-642-60196-5
ISBN (Print)	978-3-642-64300-2
DOIs	https://doi.org/10.1007/978-3-642-60196-5_80
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 Sept 1999

Conference

Conference	International Conference on High Pressure Bioscience and Biotechnology
Country/Territory	Germany
City	Heidelberg
Period	30/08/99 → 3/09/99

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10.1007/978-3-642-60196-5_80

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@inproceedings{68e111859985474d94fea81c8741eb09,

title = "Microscopic and rheological characterization of high pressure treated starch dispersions",

abstract = "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.",

author = "Martina Stolt and Karin Autio",

year = "1999",

doi = "10.1007/978-3-642-60196-5_80",

language = "English",

isbn = "978-3-642-64300-2",

pages = "357--360",

editor = "Horst Ludwig",

booktitle = "Advances in High Pressure Bioscience and Biotechnology",

publisher = "Springer",

address = "Germany",

note = "International Conference on High Pressure Bioscience and Biotechnology ; Conference date: 30-08-1999 Through 03-09-1999",

}

Stolt, M & Autio, K 1999, Microscopic and rheological characterization of high pressure treated starch dispersions. in H Ludwig (ed.), Advances in High Pressure Bioscience and Biotechnology. Springer, pp. 357-360, International Conference on High Pressure Bioscience and Biotechnology, Heidelberg, Baden-Württemberg, Germany, 30/08/99. https://doi.org/10.1007/978-3-642-60196-5_80

TY - GEN

T1 - Microscopic and rheological characterization of high pressure treated starch dispersions

AU - Stolt, Martina

AU - Autio, Karin

PY - 1999

Y1 - 1999

N2 - 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.

AB - 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.

U2 - 10.1007/978-3-642-60196-5_80

DO - 10.1007/978-3-642-60196-5_80

M3 - Conference article in proceedings

SN - 978-3-642-64300-2

SP - 357

EP - 360

BT - Advances in High Pressure Bioscience and Biotechnology

A2 - Ludwig, Horst

PB - Springer

T2 - International Conference on High Pressure Bioscience and Biotechnology

Y2 - 30 August 1999 through 3 September 1999

ER -

Microscopic and rheological characterization of high pressure treated starch dispersions

Abstract

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