Abstract
Starch granule is partially crystalline. The crystalline parts can be melted upon heating in the presence of excess water, accompaning swelling and disintegration of the granule. This phenomenon is termed heat gelatinization, or simply, gelatinization. Starch can be gelatinized in the presence of water also by high hydrostatic pressure (HHP) treatment, and the phenomenon is referred to as pressure gelatinization. Pressure gelatinization as well as heat gelatinization can be analyzed by diffrential scanning calorimetry (DSC). Enthalpy change upon gelatinization (ΔHgel) of the amount of ungelatinized part is used to evaluate pressure and heat gelatinizations in DSC analysis. Retrogradation (formation of new crystals from gelatinized starch) can be observed immediately after HHP treatment of starch. This phenomeon is specifically referred to as rapid retrogradation. Rapid retrogradation can be evaluated by enthalpy change upon melting of retrograded starch crystals (ΔHretro). Despite intensive studies on HHP treatment of starch, condtions to achieve pressure gelatinization and rapid retrogradation have not been understood sufficiently, due to limited experimental data in terms of starch content, treatment pressure, and so forth. In this manuscript, based on our results. by DSC in wide ranges of starch content and treatment pressure, thermal properties of HHP-treated potato starch will be reviewed.
https://ror.org/023v4bd62 
