As a non-thermal processing technology, high hydrostatic pressure (HHP) can be used for starch modification without affecting the quality and flavour constituents. The effect of HHP on starch is closely related to the treatment pressure of HHP. In this paper, we investigated the impacts of HHP treatment pressure (0,100, 200,300, 400,500, 600MPa) on the microstructure and retrogradation characteristics of oat starch, established the retrogradation kinetic model and elaborated the mechanism of HHP treatment inhibiting the retrogradation of oat starch. Results. Show that HHP treatment caused the microstructure of oat starch experienced crystallisation perfection (100-300MPa), crystallisation destruction (400MPa), crystallisation disintegration and gelatinisation (500-600MPa). Results of oat starch retrogradation showed that, after treated at 500MPa for 15min, the recrystallisation rate of oat starch was reduced, the formation of nuclei at the early stage of oat starch retrogradation suppressed and its nucleation mode was changed from instantaneous to spontaneous, otherwise, the mobility of...
Effects of high hydrostatic pressure on the structure and retrogradation inhibition of oat starch.
Meili Zhang, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018 China. E-mail email@example.com
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Jing Zhang, Meili Zhang, Yakun Zhang, Xue Bai, Chen Wang; Effects of high hydrostatic pressure on the structure and retrogradation inhibition of oat starch.. IFIS Food and Health Sciences Database 2022; doi:
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