Application of high‐pressure homogenization to tailor the functionalities of native wheat starch. (31st October 2020)

• Record Type: Journal Article
• Authors: Peressini, Donatella; Melchior, Sofia; Berlese, Margherita; Calligaris, Sonia
• Is Part Of: Journal of the science of food and agriculture. Volume 101:Number 7(2021)
• Page Start: 2668
• Page End: 2675
• Publication Date: 2020-10-31
• Subjects: wheat starch -- homogenization -- high pressure -- gelatinization -- functional properties -- rheology; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.10891
• Languages: English
• ISSNs: 0022-5142

Abstract

Abstract: BACKGROUND: The effect of high‐pressure homogenization (HPH) on the rheological and thermal properties, water retention capacity (WRC), morphology and in vitro digestion of wheat starch was evaluated. Starch suspensions (50 g kg −1, w/w) were treated at increasing pressures (up to 100 MPa) and numbers of cycles (up to 5) to generate a wide range of energy densities (70–500 MJ m −3 ) delivered to the sample during processing. RESULTS: High‐pressure homogenization induced a partial starch gelatinization confirmed by higher digestibility. Gelatinization degree (GD) was between 13% and 83%, causing a wide range of functional properties. High‐pressure homogenization‐treated starch samples showed WRC values of 810–1910 g kg −1 . Storage modulus (G′) and complex viscosity ( η * ) of starch dispersions were almost two and three times higher than the control at 13% and 83% GD, respectively. Positive linear relationships between GD (R = 0.98, P < 0.001), WRC (R = 0.87, P < 0.05), or rheological parameters (R = 0.89÷0.90, P < 0.01) and energy density of HPH treatments were found. CONCLUSION: High‐pressure homogenization treatment represents a promising technology to obtain wheat starch with tailored rheological properties and digestibility, which allows the texture and glycemic response of food products to be adjusted. © 2020 Society of Chemical Industry