Influences of high hydrostatic pressure on structures and properties of mung bean starch and quality of cationic starch

It is difficult to improve the quality of chemical-modified starch by traditional technology. Hence, in this study, mung bean starch with poor chemical activity was used as raw material, the native starch was treated and the cationic starch was prepared under high hydrostatic pressure (HHP) at 500 MPa and 40 degrees C. By studying the changes in the structure and properties of native starch after HHP treatment, the influence mechanism of HHP on improving the quality of cationic starch was analyzed. Results showed high pressure could make water and etherifying agent enter the starch granules through pores, and HHP made the structure of starch undergone three stages similar to mechanochemical effect. After HHP treated for 5 and 20 min, the degree of substitution, reaction efficiency and other qualities of cationic starch increased remarkably. Hence, proper HHP treatment could help to improve the chemical activity of starch and quality of cationic starch.

Automated summary

Improving the quality of chemical-modified starch is challenging using traditional methods. Therefore, this study utilized mung bean starch with low chemical activity as the raw material, and prepared cationic starch through treatment under high hydrostatic pressure (HHP) at 500 MPa and 40 degrees C. The effects of HHP on the structure and properties of native starch were investigated, demonstrating that high pressure facilitated the penetration of water and etherifying agent into starch granules, resulting in three stages of structural changes similar to mechanochemical effects. Notably, HHP treatment for 5 and 20 minutes significantly improved the degree of substitution, reaction efficiency, and other qualities of cationic starch. Overall, proper HHP treatment could enhance the chemical activity and quality of starch.