TY - JOUR
T1 - Supramolecular structure and technofunctional properties of starch modified by high hydrostatic pressure (HHP)
T2 - A review
AU - Dominguez-Ayala, Jaime E.
AU - Soler, Adrian
AU - Mendez-Montealvo, Guadalupe
AU - Velazquez, Gonzalo
N1 - Publisher Copyright:
© 2022 Elsevier Ltd
PY - 2022/9/1
Y1 - 2022/9/1
N2 - This review focuses on describing and discussing recent findings regarding the effects of high hydrostatic pressure (HHP) on the supramolecular structure and technofunctional properties of starch, as well as on analyzing the hypothesis to explain these changes. The non-thermal modification of starch through HHP involves complex supramolecular structural changes that depend on the botanical source, amylose content, and treatment intensity. Overall, the granular morphology, lamellar and crystalline structures, and double helices undergo different degrees of modification/disorganization during HHP, but these changes are distinguished from thermal modification by an improvement at the same gelatinization degree. The HHP-induced supramolecular modifications determine the properties of starch, including water solubility, swelling power, pasting, water and oil holding capacity, thermal properties, and in vitro digestibility.
AB - This review focuses on describing and discussing recent findings regarding the effects of high hydrostatic pressure (HHP) on the supramolecular structure and technofunctional properties of starch, as well as on analyzing the hypothesis to explain these changes. The non-thermal modification of starch through HHP involves complex supramolecular structural changes that depend on the botanical source, amylose content, and treatment intensity. Overall, the granular morphology, lamellar and crystalline structures, and double helices undergo different degrees of modification/disorganization during HHP, but these changes are distinguished from thermal modification by an improvement at the same gelatinization degree. The HHP-induced supramolecular modifications determine the properties of starch, including water solubility, swelling power, pasting, water and oil holding capacity, thermal properties, and in vitro digestibility.
KW - High hydrostatic pressure
KW - Starch
KW - Supramolecular structure
KW - Technofunctional properties
UR - http://www.scopus.com/inward/record.url?scp=85130569973&partnerID=8YFLogxK
U2 - 10.1016/j.carbpol.2022.119609
DO - 10.1016/j.carbpol.2022.119609
M3 - Artículo de revisión
C2 - 35698408
AN - SCOPUS:85130569973
SN - 0144-8617
VL - 291
JO - Carbohydrate Polymers
JF - Carbohydrate Polymers
M1 - 119609
ER -