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

© 2021 Institute of Food Science and TechnologyStarch 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.
International Journal of Food Science and Technology


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Citation Formats
İ. Okur, H. M. Öztop, and H. Alpas, “Recent advances in gelatinisation and retrogradation of starch by high hydrostatic pressure,” International Journal of Food Science and Technology, pp. 0–0, 2021, Accessed: 00, 2021. [Online]. Available: