Microscopic and rheological characterization of high pressure treated starch dispersions

Martina Stolt, Karin Autio

    Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientific

    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 languageEnglish
    Title of host publicationAdvances in High Pressure Bioscience and Biotechnology
    EditorsHorst Ludwig
    PublisherSpringer
    Pages357-360
    ISBN (Electronic)978-3-642-60196-5
    ISBN (Print)978-3-642-64300-2
    DOIs
    Publication statusPublished - 1999
    MoE publication typeB3 Non-refereed article in conference proceedings
    EventInternational Conference on High Pressure Bioscience and Biotechnology - Heidelberg, Germany
    Duration: 30 Aug 19993 Sep 1999

    Conference

    ConferenceInternational Conference on High Pressure Bioscience and Biotechnology
    Country/TerritoryGermany
    CityHeidelberg
    Period30/08/993/09/99

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