| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 604342 | Food Hydrocolloids | 2012 | 8 Pages |
According to literature data, high-pressure homogenisation of starch paste in the optimum conditions gives a product of digestibility reduced by 50%. This product has been analysed from the point of view of its resistance to enzyme activity. Results obtained by X-ray diffraction, scanning electron microscopy, optical microscopy and measurements of surface activity prove that reduction in the product digestibility is not related to changes in its crystalline structure and morphology of its particles. The product of high-pressure homogenisation of the paste is also found to be characterised by very slow kinetics of wetting. In comparison to the native starch, the aqueous solutions of the product of homogenisation show significantly different surface activity and different mode of iodine complexation.
Graphical abstractFigure optionsDownload full-size imageDownload as PowerPoint slideHighlights► Homogenisation of starch paste gives a product of digestibility reduced by 50%. ► Reduced digestibility is not related to crystalline structure. ► The product of that modification is characterised by very slow kinetics of wetting. ► Iodine complexation by the homogenisate proceeds unlike by native starch. ► The homogenisate shows surface activity at the water-oil and water-air interfaces.
