Ma Cheng-lin, Zuo Chun-cheng, Zhang Shou-qin, Wang Li-hong. Effect of High Pressure on Gelatinization Degree of Maize Starch[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 1997, 13(1): 172-176.
    Citation: Ma Cheng-lin, Zuo Chun-cheng, Zhang Shou-qin, Wang Li-hong. Effect of High Pressure on Gelatinization Degree of Maize Starch[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 1997, 13(1): 172-176.
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    Effect of High Pressure on Gelatinization Degree of Maize Starch

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    • The effect of high pressure on gelatinization degree of maize starch was studied with the differential heating scanning calorimeter(DSC). The maize starch was gelatinized 86.8 % under pressure of 700 MPa for 2 min. It can accord with the demands of ordinary foods. Under this pressure and holding for 5 min., all of the maize starch will be gelatinized (the gelatinization degree is 100 %). This is one of the advantages of the high pressure for food process.
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