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Effect of High Hydrostatic Pressure on Starch Structure and Gelatinization
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Pei-Ling LIU1, 2, Fu-Sheng ZHANG1, Yun-Fei BAI1, Xiao-Song HU1, Qun SHEN1
Chinese Journal of High Pressure Physics | 2010, 24(6) : 472 - 480
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Chinese Journal of High Pressure Physics | 2010, 24(6): 472-480
Effect of High Hydrostatic Pressure on Starch Structure and Gelatinization
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Pei-Ling LIU1, 2, Fu-Sheng ZHANG1, Yun-Fei BAI1, Xiao-Song HU1, Qun SHEN1
Affiliations
  • 1.College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture; Engineering Research Centre for Fruit and Vegetable Processing, Ministry of Education, Beijing 100083, China
  • 2.College of Chemistry and Engineering, Inner Mongolia University of Technology Hohhot 010051, China
Published: 2010-12-15
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While most current studies of high hydrostatic pressure are for starches, there is evidence that high pressure can induce modification and gelatinization of some starches. Over 25 starches were investigated by high hydrostatic pressure. Different starches respond differently to applied high pressure, depending on the pressure range, starch source, temperature, solvent concentration and so on. Possible mechanisms for pressure-induced changes were discussed and compared with current starch analytical techniques. The compiled evidence of high-pressure starch enhancement in this review indicates that the treatment by high hydrostatic pressure is a potentially effective way to impove the quality of starches.

high hydrostatic pressure  /  starch  /  gelatinization  /  modification
刘培玲, 张甫生, 白云飞, 胡小松, 沈群. 高静压对淀粉结构及糊化性质的影响. 高压物理学报, 2010 , 24 (6) : 472 -480 .
Pei-Ling LIU, Fu-Sheng ZHANG, Yun-Fei BAI, Xiao-Song HU, Qun SHEN. Effect of High Hydrostatic Pressure on Starch Structure and Gelatinization[J]. Chinese Journal of High Pressure Physics, 2010 , 24 (6) : 472 -480 .
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Year 2010 volume 24 Issue 6
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Article Info
  • Receive Date：2009-12-15
  • Online Date：2026-11-02
  • Published：2010-12-15
Article Data
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History
  • Received：2009-12-15
  • Revised：2010-03-04
Funding
Affiliations
    1.College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture; Engineering Research Centre for Fruit and Vegetable Processing, Ministry of Education, Beijing 100083, China
    2.College of Chemistry and Engineering, Inner Mongolia University of Technology Hohhot 010051, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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