Portal de Periódicos da CAPES

State diagram of potato starch–water mixtures treated with high hydrostatic pressure

2006; Elsevier BV; Volume: 67; Issue: 4 Linguagem: Inglês

10.1016/j.carbpol.2006.06.026

1879-1344

Kiyoshi Kawai, Ken Fukami, Kazutaka Yamamoto,

Nanocomposite Films for Food Packaging

Potato starch–water mixture was treated with high hydrostatic pressure (HHP) of up to 1.2 GPa, and effect of starch content (10–70% (w/w)) on HHP-gelatinization was investigated by differential scanning calorimetry (DSC). Depending on the treatment pressure and potato starch content, DSC thermograms showed decrease in enthalpy change of heat gelatinization reflecting the progress of HHP-gelatinization and increase in enthalpy change of re-gelatinization of retrograded starch. From the viewpoint of the enthalpy changes, physically modified state of HHP-treated potato starch–water mixtures was classified as follows: no change, partial gelatinization, complete gelatinization, partial gelatinization and retrogradation, and complete gelatinization and retrogradation. A state diagram of potato starch–water mixtures (treatment pressure vs. starch content) was presented.