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Electrical conductivity: a new tool for the determination of high hydrostatic pressure-induced starch gelatinisation |
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| Authors: | B A Bauer D Knorr |
| Affiliation: | Department of Food Biotechnology and Food Process Engineering, Berlin University of Technology, Königin-Luise-Str. 22, D-14195, Berlin, Germany |
| Abstract: | The degree of gelatinisation and electrical conductivity of wheat starch and tapioca starch suspensions (5% w/w) were determined after a pressure treatment of up to 530 MPa. With increasing pressure at a constant treatment time the degree of gelatinisation increased resulting in a gelatinisation curve similar to that of thermal gelatinisation. A pressure increase also caused an increase in electrical conductivity. A good linear relationship between the degree of gelatinisation and the electrical conductivity for both starches investigated was found. Since electrical conductivity correlates well with the degree of gelatinisation of starches after pressure treatment it is applicable for the quick and simple determination of pressure-induced starch gelatinisation. |
| Keywords: | High hydrostatic pressure Starch gelatinisation Electrical conductivity Industrial relevance It was the aim of this study to develop a quick and easy method of evaluation of pressure induced gelatinisation of starch The good correlations between electrical conductivity and degree of gelatinisation obtained suggests that this method may be useful for in-situ monitoring and controlling the degree of gelatinisation during pressure treatment |
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