The Infulence of High Hydrostatic Pressure on Physicochemical Properties of Tapioca Starch
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Abstract:
The study investigated the effect of different high pressure treatments on the crystal particle morphology and physicochemical properties of tapioca starch with different moisture contents by high hydrostatic (HHP) treatment. The granule shape of the starch changed obviously after HHP treatment. Tapioca starch formed gelatin and lost its birefringence after HHP treatment under 600 MPa, while no significant effect on tapioca starch was observed below the critical pressure, such as 300 MPa or 450 MPa. Light transmittance of tapioca starch decreased after HHP treatment, and 50% of tapioca starch showed the fastest decrease rate in the first 24 hours, which dropped from 6.90 T to 3.02 T. When the temperature raised from 50 ℃ to 90 ℃, solubility and turgidity were respectively reduced from 0.029 g/g and 0.041 m/K to 0.005 g/g and 0.0035 m/K, which showed the property of restricted swelling. Bleeding rate of HHP modified tapioca starch increased from 0.037 to 0.183, while the freeze-thaw stability and viscoelastic was decreased. In addition, the agglomeration tendency increased. HHP treated tapioca starch was more easily to aging. Experiments showed that high hydrostatic denatured tapioca starch has a potential to become a new high value-added food stabilizer, and can improve characteristics of dairy products, meat and fish products and baby food.
