Recent advances in gelatinisation and retrogradation of starch by high hydrostatic pressure

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dc.authoridSezer, Purlen/0000-0002-6211-8325
dc.authoridokur, ilhami/0000-0002-2541-7123
dc.authoridOztop, Mecit Halil/0000-0001-6414-8942
dc.authoridAlpas, Hami/0000-0002-7683-8796
dc.contributor.authorOkur, Ilhami
dc.contributor.authorSezer, Purlen
dc.contributor.authorOztop, Mecit Halil
dc.contributor.authorAlpas, Hami
dc.date.accessioned2024-11-07T13:32:56Z
dc.date.available2024-11-07T13:32:56Z
dc.date.issued2021
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractStarch is the major polysaccharide following cellulose, but native starch has limited application due to physicochemical and functional properties. To handle such problems, starch is usually modified with either thermal or more recently by non-thermal technologies such as high hydrostatic pressure (HHP). HHP is a non-thermal technique that can be applied to a variety of food materials with minimum effect on nutritional quality. High-pressure levels can cause physicochemical changes in starch such as partial/completely gelatinisation, reduction in solubility and swelling power, increasing pasting temperature and content of slowly digestible starch (SDS) and retention of retrogradation. These physicochemical changes depend on the starch type, pressurisation level, treatment time and temperature. This review has evaluated and synthesised the current research about the effect of HHP on starch gelatinisation, retrogradation and physicochemical properties of starch.
dc.identifier.doi10.1111/ijfs.15174
dc.identifier.endpage4375
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue9
dc.identifier.scopus2-s2.0-85107702429
dc.identifier.scopusqualityQ1
dc.identifier.startpage4367
dc.identifier.urihttps://doi.org/10.1111/ijfs.15174
dc.identifier.urihttps://hdl.handle.net/11480/15686
dc.identifier.volume56
dc.identifier.wosWOS:000660340000001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofInternational Journal of Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241106
dc.subjectHigh hydrostatic pressure
dc.subjectstarch
dc.subjectgelatinisation
dc.subjectretrogradation
dc.subjectpasting
dc.subjectphysicochemical properties
dc.titleRecent advances in gelatinisation and retrogradation of starch by high hydrostatic pressure
dc.typeReview Article

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