Premium
The Modification of Starch by High Pressure. Part I: Air‐ and Oven‐dried Potato Starch
Author(s) -
Kudta Ewa,
Tomasik Piotr
Publication year - 1992
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19920440503
Subject(s) - starch , amylopectin , dextrin , compression (physics) , high pressure , potato starch , chemistry , chemical engineering , materials science , food science , composite material , thermodynamics , amylose , physics , engineering
Air and oven‐dried potato starch was compressed at 0.8–1.2 × 10 9 Pa for 60 to 600s. Structural studies have shown that observed changes are both pressure and time dependent. The amylopectin shell of starch grains is the component which suffers most essential but rather random damage. The high pressure of 1 × 10 9 Pa seems to cause some repolymerization of dextrin formed first under compression. The 1.2 × 10 9 Pa pressure causes further damage of the structure with ordering of the molecules into more crystal‐like matter. The compression of the air‐dried starch provide the formation of hard solid gels.