Publication Cover
High Pressure Research
An International Journal
Volume 30, 2010 - Issue 4
131
Views
1
CrossRef citations to date
0
Altmetric
Selected papers from the 6th International Conference on High Pressure Bioscience and Biotechnology (HPBB 2010) in Freising (Germany)

Gelatinization kinetic of waxy starches under pressure according to ionic strength

, , &
Pages 499-506 | Received 26 Aug 2010, Accepted 19 Oct 2010, Published online: 14 Dec 2010
 

Abstract

High pressure is a potential technology for the texturization of food products at ambient temperature. In this area, waxy starches are particularly interesting because they gelatinize quickly under sufficient pressure. However, gelatinization may be influenced by other components in the food matrix. Here, we investigate the influence of increasing ionic strength on gelatinization rate and kinetics at 500 MPa for waxy corn and waxy rice starches. We show that increasing ionic strength strongly retards and inhibits starch gelatinization under pressure and leads to heterogeneous gels with remnant granules.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.