Exploring the mechanism of high hydrostatic pressure on the chemical activity of starch based on its structure and properties changes

High hydrostatic pressure (HHP) could induce changes in the structure and properties of starch. Native corn starch was treated and octenyl succinic anhydride (OSA)-modified corn starch was prepared under different pressures (200, 350, 500 and 600 MPa) at 40celcius for 20 min. The mechanism of HHP on the chemical activity of starch was elucidated by analyzing the relationship between the changes of native starch structure and properties and the quality of OSA-modified starch. Results showed that HHP not only helped water and OSA to penetrate the starch granules but also made the structure of starch granules undergone three changes similar to mechanochemical effects. The starch granules treated by 200 MPa were in the stress stage, and the starch granules treated by 500 MPa were in the transition stage from aggregation to agglomeration. Proper pressure treatment could significantly improve chemical activity of starch and quality of OSA-modified starch.

Automated summary

High hydrostatic pressure (HHP) can change the structure and properties of starch. Native corn starch was treated under different pressures (200, 350, 500, and 600 MPa) to obtain octenyl succinic anhydride (OSA)-modified corn starch. The mechanism of HHP on the chemical activity of starch was explained by studying the relationship between the changes in native starch structure and properties and the quality of OSA-modified starch. Results showed that HHP facilitated the penetration of water and OSA into the starch granules and caused three changes in the starch granules, similar to mechanochemical effects. The starch granules treated with 200 MPa were under stress, while those treated with 500 MPa experienced a transition stage from aggregation to agglomeration. Proper pressure treatment significantly improved the chemical activity of starch and the quality of OSA-modified starch.