<abstract xmlns="http://www.w3.org/1999/xhtml"><p>Air dry potato starch (84.9% d.s.) was subjected to pressurizing under the pressure of 50, 100, 250, 500, 750, 1000 and 2000 MPa for 1 h. The physical properties of pressurized starch, such as morphology, surface and crystalline structure, gelatinization parameters, were studied by means of scanning and atomic force microscopy (SEM/AFM), X-ray diffraction (X-ray), differential scanning calorimetry (DSC). The susceptibility to the amylolytic enzyme (α-amylase) was also measured. Application of pressure in the range of 50–2000 MPa results in an increase in the compressed potato starch bulk density, change in the contours of the granules from oval to polyhedral, increase in the roughness of the granule surface, vanishing of the X-ray reflexes generated by the orthogonal structure and weakening of the reflexes generated by the hexagonal structure, lowering of the enthalpy of starch gelatinization, and the enhancement of hydrolytic susceptibility of starch granules to the amylolytic enzyme.</p></abstract>

Air dry potato starch (84.9% d.s.) was subjected to pressurizing under the pressure of 50, 100, 250, 500, 750, 1000 and 2000 MPa for 1 h. The physical properties of pressurized starch, such as morphology, surface and crystalline structure, gelatinization parameters, were studied by means of scanning and atomic force microscopy (SEM/AFM), X-ray diffraction (X-ray), differential scanning calorimetry (DSC). The susceptibility to the amylolytic enzyme (α-amylase) was also measured. Application of pressure in the range of 50–2000 MPa results in an increase in the compressed potato starch bulk density, change in the contours of the granules from oval to polyhedral, increase in the roughness of the granule surface, vanishing of the X-ray reflexes generated by the orthogonal structure and weakening of the reflexes generated by the hexagonal structure, lowering of the enthalpy of starch gelatinization, and the enhancement of hydrolytic susceptibility of starch granules to the amylolytic enzyme.

High pressure impact on changes in potato starch granules

Institute of Agricultural and Food Biotechnology, Department of Food Concentrates and Starch Products, Poznań, Poland

Poznań University of Life Sciences, Faculty of Food Sciences and Nutrition, Poznań, Poland

Polish Academy of Sciences, Institute of Molecular Physics, Poznań, Poland

Poznań University of Technology, Faculty of Technical Physics, Poznań, Poland

University of Zielona Góra, Faculty of Biological Sciences, Zielona Góra, Poland

Polish Journal of Chemical Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

{"article-title":"High pressure impact on changes in potato starch granules"}

Air dry potato starch (84.9% d.s.) was subjected to pressurizing under the pressure of 50, 100, 250, 500, 750, 1000 and 2000 MPa for 1 h. The physical...

High pressure impact on changes in potato starch granules

Published Online: Nov 27, 2015

Page range: 65 - 73

DOI: https://doi.org/10.1515/pjct-2015-0070

Keywords
potato starch, high pressure, shape and structure of starch, gelatinization-enthalpy

© 2015 Lucyna Słomińska et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

High pressure impact on changes in potato starch granules

Published Online: Nov 27, 2015

Page range: 65 - 73

DOI: https://doi.org/10.1515/pjct-2015-0070

Keywordspotato starch, high pressure, shape and structure of starch, gelatinization-enthalpy

© 2015 Lucyna Słomińska et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Keywords
potato starch, high pressure, shape and structure of starch, gelatinization-enthalpy