High Pressure and Starch

摘要: Effect of high pressure on starch, a major food component, is reviewed. When heated with sufficient water, starch granules absorb water and swell. This termed heat gelatinization. Starch can be gelatinized by pressure. Compared gelatinization, “pressure gelatinization” less clarified due to much shorter history the research. Nevertheless, reports gelatinization different starches under various conditions (pressure, temperature, content) may give us insight into which has been analyzed X-ray diffractometry, differential scanning calorimetry, light microscopy, Fourier transformed infra-red spectoscopy, nuclear magnetic resonance so forth. Although systematic understanding still incomplete, some characteristic features have already clarified.