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Effects of high pressure and temperature on buckwheat starch characteristics

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Abstract

Pressure-induced gelatinisation of buckwheat starch suspensions (25% w/w) was studied and compared to heat-induced gelatinisation. Starch suspensions were treated at increased pressure (200–600 MPa) or temperature (60–95 °C) for 10 min. The degree of gelatinisation and the temperature and pressure ranges of gelatinisation were determined using differential scanning calorimetry, changes in birefringence and pasting behaviour. Furthermore, the structural changes during gelatinisation were investigated using microscopy. The pressure-induced as well as the temperature-induced gelatinisation curves were sigmoid shaped. Gelatinisation occurred between 300 and 500 MPa or between 60 and 70 °C. Scanning electron microscopy images showed retention of the granular structure after treatment with 600 MPa. However, when heated at temperatures above 65 °C, the formation of a “sponge-like” structure was observed. Better preservation of the granular structure for pressure treatment compared to temperature treatment resulted in stronger gels for the former. Pre-treatment with pressure as well as temperature made the buckwheat starch granules more resistant to swelling and disintegration under the influence of additional heat.

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Acknowledgments

Funding for this research was provided under the Irish National Development Plan, through the Food Institutional Research Measure, administrated by the Department of Agriculture, Fisheries & Food, Ireland, 2006–2010. The authors wish to thank Liam Ryan and Jim McNamara for their excellent technical assistance, Yrio Roos for his assistance with the DSC measurements and Christina Klose for her assistance with the gold coating.

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  1. Department of Food and Nutritional Sciences, University College Cork, National University of Ireland, College Road, Cork, Ireland

    Katleen J. R. Vallons & Elke K. Arendt

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  1. Katleen J. R. Vallons
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  2. Elke K. Arendt
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Correspondence to Elke K. Arendt.

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Vallons, K.J.R., Arendt, E.K. Effects of high pressure and temperature on buckwheat starch characteristics. Eur Food Res Technol 230, 343–351 (2009). https://doi.org/10.1007/s00217-009-1172-3

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  • DOI: https://doi.org/10.1007/s00217-009-1172-3

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