Effects of different high hydrostatic pressure-treated potato starch on the processing performance of dough-like model systems

文献类型： 外文期刊

第一作者： Zhang, Duqin

作者： Zhang, Duqin;Mu, Taihua;Sun, Hongnan;He, Jinsong

作者机构：

关键词： High hydrostatic pressure; Thermo-mechanical properties; Fermentation properties; Rheological properties; Water mobility

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：6.475； 五年影响因子：6.508 ）

ISSN： 0963-9969

年卷期： 2019 年 120 卷

页码：

收录情况： SCI

摘要： In this study, potato starch (PS) was processed by high hydrostatic pressure (HHP) at 200, 350 and 500 MPa for 30 min at 25 degrees 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.

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