High pressure pressure processing (HPP) of pea starch: Effect on the gelatinization properties

Autor(es)

Leite, Thiago S. ; de Jesus, Ana Laura T. ; Schmiele, Marcio ; Tribst, Alline A. L. ; Cristianini, Marcelo

• Tipo de documento: Artigo Científico
• Fonte: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 76, n. B, SI, p. 361-369, MAR 2017.
• Citações Web of Science: 1

Resumo

High pressure processing (HPP), an emerging technology, can be used to promote gelatinization of starch granules. This phenomenon is highly dependent on the source of starch, pressure level, time and temperature applied as well as the dispersion medium. This work evaluated the effect of HPP (up to 600MPa/15 min/25 degrees C) on particle size distribution, optical microscopy, differential scanning calorimetry and pasting properties of pea starch. Results showed no difference between control samples and processed ones up to 400 MPa (water dispersion) or all samples dispersed in ethanol, except for the thermal properties at 400 MPa that showed 31% of gelatinization in water dispersion. Samples processed at pressures higher than 500 MPa showed changes on particle size and distribution (increase at 500 MPa and a slight reduction at 600 MPa), and no detected gelatinization enthalpy at DSC. The optical microscopy observation indicated that HPP (>400 MPa) caused the loss of birefringence. Regarding the pasting properties, the initial viscosity increased from 8 cP at 0 MPa to 34 cP at 600 MPa. All results indicated that HPP can be used to promote ``cold gelatinization{''} on pea starch water dispersion, achieving a specific technological profile and possibly leading to new ingredients. (C) 2016 Elsevier Ltd. All rights reserved. (AU)

• Processo FAPESP: 15/01570-0 - Processamento de polpa de açaí (Euterpe oleracea Martius) por tecnologia de alta pressão isostática
• Beneficiário: Ana Laura Tibério de Jesus
• Modalidade de apoio: Bolsas no Brasil - Doutorado
• Processo FAPESP: 12/13509-6 - Aplicação da tecnologia de alta pressão na modificação de enzimas utilizadas na fabricação de queijos
• Beneficiário: Marcelo Cristianini
• Modalidade de apoio: Auxílio à Pesquisa - Regular