Evaluation of the technological properties of rice starch modified by high hydrostatic pressure (HHP) |
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| Affiliation: | 1. Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal, RN, Brazil;2. Department of Food Science and Technology, Federal University of Ceará, Fortaleza, CE, Brazil;3. Department of Agroindustry, Federal Institute of Education, Science and Technology of Pernambuco, Belo Jardim, PE, Brazil;4. Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil;5. Department of Food Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil;6. Department of Engineering, Mauricio de Nassau University Center, Campina Grande, PB, Brazil;7. Department of Engineering and Natural Resource Management, Federal University of Campina Grande, Campina Grande, PB, Brazil;8. Department of Nutrition, Federal University of Paraiba, João Pessoa, PB, Brazil;9. Department of Food Engineering, Federal University of Paraiba, João Pessoa, PB, Brazil;10. Department of Agro-industrial Management and Technology, Federal University of Paraiba, Bananeiras, PB, Brazil;1. College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China;2. Department of Food Science and Agricultural Chemistry, McGill University, Montreal H9X 3V9, Canada;3. Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164-6120, USA;1. College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China;2. College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China;3. Department of Food Science, University of Guelph, 50 Stone Road East, Guelph, ON N1G 5A7, Canada;4. College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832001, China;5. Sericultural & Agri-Food Research Institute, Guangdong, Academy of Agricultural Sciences, Guangzhou 510610, China;1. Department of Food Science, University of Otago, PO Box 56, Dunedin, New Zealand;2. Food and Bio-Based Products, AgResearch Limited, Palmerston North, New Zealand;3. Department of Biochemistry, University of Otago, PO Box 56, Dunedin, New Zealand;4. Department of Chemistry, University of Otago, PO Box 56, Dunedin, New Zealand;5. Department of Mathematics and Statistics, University of Otago, PO Box 56, Dunedin, New Zealand;6. Livestock Products Technology, SKUAST, Jammu, India;1. School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China;2. Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China;3. Suzhou Precision Biotechco., Ltd, Suzhou 215000, PR China;4. Shaoxing Zhiwei Food Co., Ltd, Shaoxing 312000, PR China;1. Food Process Engineering Group, Wageningen University, PO Box 8129, 6700 EV Wageningen, the Netherlands;2. Food Microbiology, Wageningen University, PO Box 8129, 6700 EV Wageningen, the Netherlands;3. FrieslandCampina, Stationsplein 4, 3818, LE, Amersfoort, the Netherlands |
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| Abstract: | This aim of the study was to evaluate the technological properties of rice starch modified by high hydrostatic pressure (HHP). Black rice starch (BRS) was dispersed in 20% water and then HHP was applied at pressures of 200, 400 and 600 MPa for 30 min, where morphological, structural, functional and thermal parameters were evaluated. High pressure (BRS600) provided greater morphological damage, such as surface cavities and loss of crystallinity. The treatment HHP > 400 MPa the type of diffraction pattern was changed from type A to type V. The FT-IR spectra showed differences in intensity, especially for control, which revealed better defined peaks of greater intensity. The modified starch showed a greater affinity for water and oil absorption than the native starch as well as for milk absorption, exhibiting a higher binding capacity for the whole milk. HHP treatment is a fast and efficient non-thermal method to improve the technological properties of BRS. |
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