Effects of high pressure and temperature on buckwheat starch characteristics View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2009-12

AUTHORS

Katleen J. R. Vallons, Elke K. Arendt

ABSTRACT

Pressure-induced gelatinisation of buckwheat starch suspensions (25% w/w) was studied and compared to heat-induced gelatinisation. Starch suspensions were treated at increased pressure (200–600 MPa) or temperature (60–95 °C) for 10 min. The degree of gelatinisation and the temperature and pressure ranges of gelatinisation were determined using differential scanning calorimetry, changes in birefringence and pasting behaviour. Furthermore, the structural changes during gelatinisation were investigated using microscopy. The pressure-induced as well as the temperature-induced gelatinisation curves were sigmoid shaped. Gelatinisation occurred between 300 and 500 MPa or between 60 and 70 °C. Scanning electron microscopy images showed retention of the granular structure after treatment with 600 MPa. However, when heated at temperatures above 65 °C, the formation of a “sponge-like” structure was observed. Better preservation of the granular structure for pressure treatment compared to temperature treatment resulted in stronger gels for the former. Pre-treatment with pressure as well as temperature made the buckwheat starch granules more resistant to swelling and disintegration under the influence of additional heat. More... »

PAGES

343-351

References to SciGraph publications

Journal

TITLE

European Food Research and Technology

ISSUE

2

VOLUME

230

Author Affiliations

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s00217-009-1172-3

DOI

http://dx.doi.org/10.1007/s00217-009-1172-3

DIMENSIONS

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