Effects of high hydrostatic pressure on the ordered structure including double helices and V-type single helices of rice starch.

Affiliation

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Plant Protein and Grain Processing, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Beijing 100083, China. Electronic address: [Email]

Abstract

This study mainly aimed to investigate the influents of high hydrostatic pressure (HHP) on the ordered structures of starch, for this purpose, we compared the ordered structure of rice starch treated by HHP and heat, including long- and short-range ordered structures and thermodynamic properties at similar levels of gelatinization degree (DG). X-ray diffractometer, Fourier transform infrared spectrometer (FTIR), 13C cross polarization magic angle spinning/NMR, and Differential scanning calorimeter were used to detect crystal structure, band height ratio in FTIR spectra (R), double helix structure, and thermodynamic behavior. Results showed that HHP-treated rice starch (HHGS) had greater crystallinity, larger R, and more double helix and V-type single helix structures as compared to heat-treated rice starch (HGS) at a similar DG. The thermodynamic analysis illustrated that To of HHGS was lower as compared to HGS. The ordered structure of HHGS was close packaged. HHP simultaneously induced annealing and pressure-induced gelatinization until achieving a certain degree of gelatinization.

Keywords

Double helix,High hydrostatic pressure,Ordered structure,V-type single helix structures,

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