Abstract
This study mainly aimed to investigate the influents of high hydrostatic pressure (HHP) on the ordered structures of starch, for this purpose, we compared the ordered structure of rice starch treated by HHP and heat, including long- and short-range ordered structures and thermodynamic properties at similar levels of gelatinization degree (DG). X-ray diffractometer, Fourier transform infrared spectrometer (FTIR), 13C cross polarization magic angle spinning/NMR, and Differential scanning calorimeter were used to detect crystal structure, band height ratio in FTIR spectra (R), double helix structure, and thermodynamic behavior. Results showed that HHP-treated rice starch (HHGS) had greater crystallinity, larger R, and more double helix and V-type single helix structures as compared to heat-treated rice starch (HGS) at a similar DG. The thermodynamic analysis illustrated that To of HHGS was lower as compared to HGS. The ordered structure of HHGS was close packaged. HHP simultaneously induced annealing and pressure-induced gelatinization until achieving a certain degree of gelatinization.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Biological Macromolecules
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
