Lee, Jae-Hwang Choi, Hyun-Wook Kim, Byung-Yong Chung, Myong-Soo Kim, Dong-Seob Choi, Sung Won Lee, Dong-Un Park, Seok-Jun Hur, Nam-Yoon Baik, Moo-Yeol 2024-01-21T02:02:59Z 2024-01-21T02:02:59Z 2021-09-01 2006-12 0023-6438 https://pubs.kist.re.kr/handle/201004/134935 Corn starches with 2 mol/l hydrochloric acid (HCl), 2 mol/l sulfuric acid (H2SO4) and 2 mol/l oxalic acid (C2H2O4) were pressurized at 600 MPa for 30 min. Corn starch with C2H2O4 formed a gel after ultra-high-pressure (UHP) treatment. Corn starch with HCl showed partial disintegration but starch with H2SO4 maintained its shape. Corn starch with HCl showed higher (0.42-0.47) degree of hydrolysis compared to starch with C2H2O4 (about 0.14) and H2SO4 (0.13-0.14) regardless of increasing starch concentration up to 20 g/100 g sample. Main component of starch hydrolysate was maltose for HCl and oligosaccharides for H2SO4 and C2H2O4. Crystallinity of starch with HCl decreased with decreasing starch concentration as observed by both differential scanning calorimetry (DSC) and X-ray diffraction. Therefore, UHP can be used for nonthermal starch hydrolysis and HCl would be a good catalyst for UHP starch hydrolysis compared to H2SO4 and C2H2O4. This work provides a potential of nonthermal UHP processing for new starch hydrolysis method. (c) 2005 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved. English ELSEVIER GELATINIZATION DIGESTIBILITY AMYLASE Nonthermal starch hydrolysis using ultra high pressure: I. Effects of acids and starch concentrations Article 10.1016/j.lwt.2005.07.006 1 LWT-FOOD SCIENCE AND TECHNOLOGY, v.39, no.10, pp.1125 - 1132 LWT-FOOD SCIENCE AND TECHNOLOGY 39 10 1125 1132 scie scopus 000238971400011 Food Science & Technology Food Science & Technology Article GELATINIZATION DIGESTIBILITY AMYLASE ultra high pressure nonthermal processing corn starch starch hydrolysis