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
CountryGermany
CityHeidelberg
Period30/08/993/09/99

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