Abstract
Water mixtures of potato and corn starches were prepared at starch contents of 10-70%w/w, and the mixtures were treated with high hydrostatic pressure (HHP) ranging from 200 to 1,200 MPa at 40°C for 1h. HHP-treated starch - water mixtures were analyzed by differential scanning calorimetry, and the enthalpy changes in gelatinization and re-gelatinization of retrograded starch were measured. Based on the enthalpy changes, the physically modified states of HHP-treated potato and corn starches were classified into five physical states: complete gelatinization, complete gelatinization with retrogradation, partial gelatinization, partial gelatinization with retrogradation, and thermodynamically no change. The classification was summarized into state diagrams for both starches.
