Effects of treatment pressure, holding time, and starch content on gelatinization and retrogradation properties of potato starch–water mixtures treated with high hydrostatic pressure

Abstract

Potato starch–water mixtures (10–70% w/w) were treated with high hydrostatic pressure (HHP) at 600, 800, and 1000 MPa at 40 °C for 18 and 66 h, and enthalpy change for gelatinization (Δ H gel), gelatinization temperature ( T gel), and enthalpy change for re-gelatinization of retrograded starch (Δ H retro) were investigated by differential scanning calorimetry. Furthermore, the results were compared with those of samples HHP-treated for 1 h reported in our previous study. The Δ H gel values of 10–50% (w/w) mixtures decreased with increased treatment pressure and with decreased starch content. The 30–60% (w/w) mixtures retrograded, and the Δ H retro values increased with decreased Δ H gel values and with increased starch content. There was little effect of holding time on the values of Δ H gel and Δ H retro. The T gel values of the 10–50% (w/w) mixtures increased with decreased Δ H gel values and with prolonged holding time.