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Guang Pu Xue Yu Guang Pu Fen Xi. 2012 Sep;32(9):2579-82.

[X-ray diffraction study of high hydrostatic pressure on crystalline structure of different type starches].

[Article in Chinese]

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College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.


Crystalline changes of different type starches after high hydrostatic pressure treated under 300, 450, 600 MPa were studied by X-ray diffraction. Waxy maize (A type, 100% amylopectin), hylon VII (B type, 30% amylopectin) and tapioca starch (C type, 83% amylopectin) were chosen. The results indicated that for waxy maize starch, annealing effect was observed at 300 MPa, disappearance of crystalline structure happened at 450 MPa and retrogradation at 600 MPa. The results proved that the granule under high hydrostatic pressure processing experiences "three development stages" including annealling effect, disappearance of crystalline structure and recrystalline after granule disintegration.

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