Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy.
J Sci Food Agric. 2021 May;101(7):2668-2675. doi: 10.1002/jsfa.10891. Epub 2020 Oct 31.
The effect of high-pressure homogenization (HPH) on the rheological and thermal properties, water retention capacity (WRC), morphology and in vitro digestion of wheat starch was evaluated. Starch suspensions (50 g kg , w/w) were treated at increasing pressures (up to 100 MPa) and numbers of cycles (up to 5) to generate a wide range of energy densities (70-500 MJ m ) delivered to the sample during processing.
High-pressure homogenization induced a partial starch gelatinization confirmed by higher digestibility. Gelatinization degree (GD) was between 13% and 83%, causing a wide range of functional properties. High-pressure homogenization-treated starch samples showed WRC values of 810-1910 g kg . Storage modulus (G') and complex viscosity (η ) of starch dispersions were almost two and three times higher than the control at 13% and 83% GD, respectively. Positive linear relationships between GD (R = 0.98, P < 0.001), WRC (R = 0.87, P < 0.05), or rheological parameters (R = 0.89÷0.90, P < 0.01) and energy density of HPH treatments were found.
High-pressure homogenization treatment represents a promising technology to obtain wheat starch with tailored rheological properties and digestibility, which allows the texture and glycemic response of food products to be adjusted. © 2020 Society of Chemical Industry.
研究了高压均质（HPH）对小麦淀粉流变和热性能、保水能力（WRC）、形态和体外消化的影响。将淀粉悬浮液（50gkg ，w/w）在增加的压力（高达 100MPa）和循环次数（高达 5 次）下处理，以产生广泛的能量密度（70-500MJm）传递给处理过程中的样品。
高压均质诱导了部分淀粉糊化，这可以通过更高的消化率来证实。糊化度（GD）在 13%至 83%之间，导致功能性质的广泛变化。经高压均质处理的淀粉样品的 WRC 值为 810-1910gkg 。在 13%和 83%GD 下，淀粉分散体的储能模量（G'）和复合粘度（η）分别比对照高 2 倍和 3 倍。GD（R = 0.98，P < 0.001）、WRC（R = 0.87，P < 0.05）或流变参数（R = 0.89÷0.90，P < 0.01）与 HPH 处理的能量密度之间存在正线性关系。
高压均质处理代表了一种有前途的技术，可以获得具有可调节的流变性质和消化率的小麦淀粉，从而可以调整食品的质地和血糖反应。 © 2020 化学工业协会。
