Effects of different high hydrostatic pressure-treated potato starch on the processing performance of dough-like model systems. (June 2019)

• Record Type: Journal Article
• Authors: Zhang, Duqin; Mu, Taihua; Sun, Hongnan; He, Jinsong
• Is Part Of: Food research international. Volume 120(2019)
• Page Start: 456
• Page End: 463
• Publication Date: 2019-06
• Subjects: High hydrostatic pressure -- Thermo-mechanical properties -- Fermentation properties -- Rheological properties -- Water mobility; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2018.10.088
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: In this study, potato starch (PS) was processed by high hydrostatic pressure (HHP) at 200, 350 and 500 MPa for 30 min at 25 °C. Effects of HHP-treated PS on the processing performance of PS–gluten and PS–hydroxypropylmethylcellulose (HPMC) dough-like model systems were investigated. For PS–gluten doughs, as HHP pressure increasing, total gas production (from 85 to 204 mL), elasticity (from 43.73 to 59.95%) and relaxation time of loosely bond water (from 20.73 to 25.53 ms) increased significantly ( P < .05), while retrogradation rate (from 2.65 to 1.15 Nm) decreased, indicating that HHP-treated PS delayed dough retrogradation and increased active yeast metabolism, recovery capacity and water mobility. For PS–HPMC doughs, in addition to the decreased retrogradation rate and increased total gas production and relaxation time of loosely bond water, the retention coefficient (from 89.9 to 95.4%) and amplitude of tightly bond water (from 15.95 to 20.71%) increased, indicating that HHP-treated PS increased gas holding capacity and tightly bond water content of the dough. In conclusion, HHP-treated PS improved the processing performance of PS–gluten and PS–HPMC doughs. Graphical abstract: Unlabelled Image Highlights: Effects of HHP-treated PS on processing performance of the doughs were clarified. HHP treatment partly destroyed PS structure without changing amylose content. HHP-treated PS reduced dough strength and delayed starch retrogradation rate. Gas production and retention increased with PS treated pressure increasing. HHP treated-PS changed water mobility in the PS–gluten and PS–HPMC doughs.