Impact of pressure on physicochemical properties of starch dispersions

Handle URI:
http://hdl.handle.net/10754/622207
Title:
Impact of pressure on physicochemical properties of starch dispersions
Authors:
Yang, Zhi; Chaib, Sahraoui; Gu, Qinfen; Hemar, Yacine
Abstract:
High hydrostatic pressure (HHP) can be employed as a non-thermal sterilization technique in the food industry while inducing structure and physicochemical changes of the food macromolecules like starch. The effect of HHP on starch depends on various factors including starch type and concentration, pressurization temperature, time, and suspending media. In this review, we summarize the influence of HHP on the structure, gelatinization, retrogradation, and modification of starches from different botanical origins. Suggestions for future research are provided to better understand the mechanism of HHP on starch, and on how HHP can be used in the starch industry. © 2016 Elsevier Ltd.
KAUST Department:
Biological and Environmental Sciences and Engineering (BESE) Division
Citation:
Yang Z, Chaib S, Gu Q, Hemar Y (2016) Impact of pressure on physicochemical properties of starch dispersions. Food Hydrocolloids. Available: http://dx.doi.org/10.1016/j.foodhyd.2016.08.032.
Publisher:
Elsevier BV
Journal:
Food Hydrocolloids
Issue Date:
2-Sep-2016
DOI:
10.1016/j.foodhyd.2016.08.032
Type:
Article
ISSN:
0268-005X
Additional Links:
http://www.sciencedirect.com/science/article/pii/S0268005X16303836
Appears in Collections:
Articles; Biological and Environmental Sciences and Engineering (BESE) Division

Full metadata record

DC FieldValue Language
dc.contributor.authorYang, Zhien
dc.contributor.authorChaib, Sahraouien
dc.contributor.authorGu, Qinfenen
dc.contributor.authorHemar, Yacineen
dc.date.accessioned2017-01-02T08:42:37Z-
dc.date.available2017-01-02T08:42:37Z-
dc.date.issued2016-09-02en
dc.identifier.citationYang Z, Chaib S, Gu Q, Hemar Y (2016) Impact of pressure on physicochemical properties of starch dispersions. Food Hydrocolloids. Available: http://dx.doi.org/10.1016/j.foodhyd.2016.08.032.en
dc.identifier.issn0268-005Xen
dc.identifier.doi10.1016/j.foodhyd.2016.08.032en
dc.identifier.urihttp://hdl.handle.net/10754/622207-
dc.description.abstractHigh hydrostatic pressure (HHP) can be employed as a non-thermal sterilization technique in the food industry while inducing structure and physicochemical changes of the food macromolecules like starch. The effect of HHP on starch depends on various factors including starch type and concentration, pressurization temperature, time, and suspending media. In this review, we summarize the influence of HHP on the structure, gelatinization, retrogradation, and modification of starches from different botanical origins. Suggestions for future research are provided to better understand the mechanism of HHP on starch, and on how HHP can be used in the starch industry. © 2016 Elsevier Ltd.en
dc.publisherElsevier BVen
dc.relation.urlhttp://www.sciencedirect.com/science/article/pii/S0268005X16303836en
dc.subjectGelatinizationen
dc.subjectHigh hydrostatic pressure (HHP)en
dc.subjectPropertiesen
dc.subjectStarchen
dc.titleImpact of pressure on physicochemical properties of starch dispersionsen
dc.typeArticleen
dc.contributor.departmentBiological and Environmental Sciences and Engineering (BESE) Divisionen
dc.identifier.journalFood Hydrocolloidsen
dc.contributor.institutionSchool of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealanden
dc.contributor.institutionLawrence Berkeley National Laboratory, 1 Cyclotron Road, Mailstop 6R-2100, Berkeley, CA 94720, USAen
dc.contributor.institutionAustralian Synchrotron, 800 Blackburn Rd., Clayton 3168, Australiaen
dc.contributor.institutionThe Riddet Institute, Palmerston North, New Zealanden
kaust.authorChaib, Sahraouien
All Items in KAUST are protected by copyright, with all rights reserved, unless otherwise indicated.