Impact of pressure on physicochemical properties of starch dispersions

Yang, Zhi; Chaib, Sahraoui; Gu, Qinfen; Hemar, Yacine

Impact of pressure on physicochemical properties of starch dispersions

Type

Article

Authors

Yang, Zhi
Chaib, Sahraoui

Gu, Qinfen
Hemar, Yacine

KAUST Department

Biological and Environmental Sciences and Engineering (BESE) Division

Online Publication Date

2016-09-02

Print Publication Date

2017-07

Date

2016-09-02

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.

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.