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Publishing Language: Chinese | Open Access

Effect of High Hydrostatic Pressure Treatment on Physicochemical and Structural Characteristics of Corn Starch/Ferulic Acid Composite System

Qihang ZHENG , Zhenchi MIAO, Bin SONG, Tianchi WANG, Xinzhi WANG, Ning YI, Xiuying XU ( ), Mingzhu ZHENG, Chengbin ZHAO, Jingsheng LIU ( )
National Engineering Research Center for Wheat and Corn Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
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Abstract

In this study, we investigated the effect of high hydrostatic pressure (HHP) treatment on the physicochemical and structural properties of corn starch/ferulic acid (CS/FA) composite system by differential scanning calorimetry (DSC), rheometer, Fourier transform infrared (FTIR) spectroscopy, X-ray diffractometry (XRD). The results showed that HHP treatment enhanced the peak viscosity, elastic modulus G’ and viscous modulus G”, and reduced the solubility and degree of expansion (75–95 ℃), enthalpy of gelatinization, and retrogradation value of the composite system. In addition, HHP treatment increased the particle size of the composite system, and FTIR and XRD spectra showed that the short-range ordered and double helix structure of the composite system decreased after HHP treatment; the starch particles were still A-type, but the relative crystallinity decreased. In summary, HHP treatment promoted the interaction between corn starch and ferulic acid in the composite system, improved the physicochemical properties of corn starch, and reduced its ordered structure.

Keywords

high hydrostatic pressureferulic acidcorn starchphysicochemical propertiesstructure properties
CLC number: TS231 Document code: A Article ID: 1002-6630(2023)19-0051-07

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Food Science
Volume 44 Issue 19,
October 2023
Pages 51-57
DOI: 10.7506/spkx1002-6630-20220921-206

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Cite this article:
ZHENG Q, MIAO Z, SONG B, et al. Effect of High Hydrostatic Pressure Treatment on Physicochemical and Structural Characteristics of Corn Starch/Ferulic Acid Composite System. Food Science, 2023, 44(19): 51-57. https://doi.org/10.7506/spkx1002-6630-20220921-206

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Received: 21 September 2022
Published: 15 October 2023
© Beijing Academy of Food Sciences 2023.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).