Impact of high pressure on starch properties: a review
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10773/37281 |
Resumo: | Large amounts of different starches are produced worldwide since starch is widely used as a functional component in prepared foods and is one of the most important sources of energy for humans. However, in its native form starch does not have properties suitable for processing due to low thermal stability and high retrogradation. To promote and enhance these and other properties, starch is modified by chemical, physical, or enzymatic processes. Treatments such as high-pressure processing can be used to break/change non-covalent chemical linkages in and between starch molecules in order for starch to have the desired properties. The use of pressure can increase starch swelling and solubility depending on the temperature. Higher pressure levels can disrupt the starch granule morphology, induce the starch gelatinization and the granules birefringence can consequently decrease. Pressure can also alter significantly the thermal properties of starch, as well as its pasting properties, the dynamic oscillation and steady flow behavior of starch, and the amount of resistant/fast/slow digestible starch. The use of pressure can also delay/decrease starch retrogradation and change starch polymorphism from type A or C to type B. However, the change of these properties is always dependent on the pressure level, solvent type and treatment time used, but also from the starch type and origin. This paper revises the effect of high pressure on starch properties in order to improve their quality to obtain the desired properties that can promote human health. |
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Impact of high pressure on starch properties: a reviewStarch pressure modificationThermal and pasting propertiesStarch retrogradationIn-vitro digestionPolymorphismStarch applicationLarge amounts of different starches are produced worldwide since starch is widely used as a functional component in prepared foods and is one of the most important sources of energy for humans. However, in its native form starch does not have properties suitable for processing due to low thermal stability and high retrogradation. To promote and enhance these and other properties, starch is modified by chemical, physical, or enzymatic processes. Treatments such as high-pressure processing can be used to break/change non-covalent chemical linkages in and between starch molecules in order for starch to have the desired properties. The use of pressure can increase starch swelling and solubility depending on the temperature. Higher pressure levels can disrupt the starch granule morphology, induce the starch gelatinization and the granules birefringence can consequently decrease. Pressure can also alter significantly the thermal properties of starch, as well as its pasting properties, the dynamic oscillation and steady flow behavior of starch, and the amount of resistant/fast/slow digestible starch. The use of pressure can also delay/decrease starch retrogradation and change starch polymorphism from type A or C to type B. However, the change of these properties is always dependent on the pressure level, solvent type and treatment time used, but also from the starch type and origin. This paper revises the effect of high pressure on starch properties in order to improve their quality to obtain the desired properties that can promote human health.Elsevier2023-04-21T14:07:13Z2020-09-01T00:00:00Z2020-09info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10773/37281eng0268-005X10.1016/j.foodhyd.2020.105877Castro, Luís M.G.Alexandre, Elisabete M.C.Saraiva, Jorge A.Pintado, Manuelainfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-02-22T12:11:54Zoai:ria.ua.pt:10773/37281Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:07:53.713468Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Impact of high pressure on starch properties: a review |
title |
Impact of high pressure on starch properties: a review |
spellingShingle |
Impact of high pressure on starch properties: a review Castro, Luís M.G. Starch pressure modification Thermal and pasting properties Starch retrogradation In-vitro digestion Polymorphism Starch application |
title_short |
Impact of high pressure on starch properties: a review |
title_full |
Impact of high pressure on starch properties: a review |
title_fullStr |
Impact of high pressure on starch properties: a review |
title_full_unstemmed |
Impact of high pressure on starch properties: a review |
title_sort |
Impact of high pressure on starch properties: a review |
author |
Castro, Luís M.G. |
author_facet |
Castro, Luís M.G. Alexandre, Elisabete M.C. Saraiva, Jorge A. Pintado, Manuela |
author_role |
author |
author2 |
Alexandre, Elisabete M.C. Saraiva, Jorge A. Pintado, Manuela |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Castro, Luís M.G. Alexandre, Elisabete M.C. Saraiva, Jorge A. Pintado, Manuela |
dc.subject.por.fl_str_mv |
Starch pressure modification Thermal and pasting properties Starch retrogradation In-vitro digestion Polymorphism Starch application |
topic |
Starch pressure modification Thermal and pasting properties Starch retrogradation In-vitro digestion Polymorphism Starch application |
description |
Large amounts of different starches are produced worldwide since starch is widely used as a functional component in prepared foods and is one of the most important sources of energy for humans. However, in its native form starch does not have properties suitable for processing due to low thermal stability and high retrogradation. To promote and enhance these and other properties, starch is modified by chemical, physical, or enzymatic processes. Treatments such as high-pressure processing can be used to break/change non-covalent chemical linkages in and between starch molecules in order for starch to have the desired properties. The use of pressure can increase starch swelling and solubility depending on the temperature. Higher pressure levels can disrupt the starch granule morphology, induce the starch gelatinization and the granules birefringence can consequently decrease. Pressure can also alter significantly the thermal properties of starch, as well as its pasting properties, the dynamic oscillation and steady flow behavior of starch, and the amount of resistant/fast/slow digestible starch. The use of pressure can also delay/decrease starch retrogradation and change starch polymorphism from type A or C to type B. However, the change of these properties is always dependent on the pressure level, solvent type and treatment time used, but also from the starch type and origin. This paper revises the effect of high pressure on starch properties in order to improve their quality to obtain the desired properties that can promote human health. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-09-01T00:00:00Z 2020-09 2023-04-21T14:07:13Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10773/37281 |
url |
http://hdl.handle.net/10773/37281 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
0268-005X 10.1016/j.foodhyd.2020.105877 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799137733119049728 |