Abstract
AbstractThe impact of high hydrostatic pressure‐induced gelatinisation of wheat starch suspensions on its resistant starch (RS) content was examined. Optimum process parameters determined for the enhancement of RS yields in pre‐tests differed from process conditions for high RS yields after thermal gelatinisation found in literature. This indicated differing gelatinisation and RS formation processes. Nonetheless, a RS enhancement by high hydrostatic pressure treatment was possible. The highest yields of RS in pressure‐gelatinised starches were obtained after ten pressure‐annealing cycles of acid hydrolysed wheat starch suspensions (approx. 12%). In comparison to heat‐gelatinised wheat starch, the RS yields achieved after pressure‐induced gelatinisation of wheat starch were in the same range. Thus, high pressure treatment alone is not superior over thermal treatment for the production of RS in wheat starch.
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