Abstract
In this study, we aimed to reveal the effects of high hydrostatic pressure (HHP) on the swelling behavior of starch. We investigated the changes in starch granule size, specific surface area and porosity, and swelling factors of HHP- (HHGS) and heat-gelatinized rice starch (HGS) at a similar degree of gelatinization (DG) by using scanning electron microscope, a laser diffraction particle size analyzer, low-temperature N adsorption/desorption and ultraviolet spectrophotometer. Results showed that the average diameter of HHGS increased from 6 μm to 572 μm, and that of HGS increased to 877 μm. The adsorption-desorption isotherms of HHGS and HGS in terms of shape were the type IV profile. Pore structure loosened and enlarged from mesopore to macropore. The specific surface area of HHGS decreased from 1.165 m2/g to 0.138 m2/g, and that of HGS decreased to 0.260 m2/g. Swelling of HHGS was not instantaneous. HHP gelatinization possesses simultaneous compression and swelling.
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