Retrogradation Properties Of Wheat, Mung Bean, Red Bean Starches Gelatinized By Ulitra High Pressure

The study found that there are A, B, C crystal type of natural starches, general speakingthere are differences on mechanism of different type starch treated by ultra high pressure. Inthis paper, wheat starch (A type), mung bean starch (C type), red bean starch (C type) wereused as raw material, through high pressure processing paste properties were studied, basisedon this three kinds of gelatinized starch were storaged for0,3,6,12,24,48,96,192h andstudied their granule, physical and chemical properties, the results are as follows:1. Wheat starch was flat or round, birefringence was not obvious mostly showed obliquecross; mung bean, red bean starch mostly showed ovoid or kidney shape, their surface weresmooth and in neat rows, birefringence was obvious showedＸ-shape; pasting temperature,peak temperature, final temperature of wheat starch were significantly lower than mung beanand red bean starch;the paste of wheat starch had high stability, poor transparency, lowsolubility, mung bean starch was easy to age, red bean starch had the best transparency andworst freeze-thaw stability.2. wheat,mung bean and red bean starch granule structure was completely destroyed andentirely gelatinized became gelatinous lost its original structure under600MPa pressure; afterthe ultra high pressure treatment, wheat, mung bean starch’s starting temperature, peaktemperature, final temperature increased with the increase of pressure, wheat starch’s enthalpysignificantly decreased, different from wheat starch, the enthalpy of mung bean starch and redbean starch increased first, then decreased.3. Gelatinized by UHP, wheat, red bean starch’s gelatinization temperature significantlyhigher than that of native starch, the three kinds of starch’s peak viscosity, holding strength,final viscosity, breakdown, setback were significantly lower than the native starch; thetransparency of wheat starch significantly increased, mung bean, red bean starch significantlydecreased; the freeze-thaw stability of three kinds of starch was worse; after ultra highpressure treatment the three kinds of starch’s retrogradation rate was significantly higher thanthe original starch. Besides, Ultra high pressure processing also could increase the content ofresistance starch. 4. The solubility and swelling power of three kinds of gelatinized starch by high pressureshowed an upward trend during retrogradation, wheat starch had a slight rise; the enthalpy,intensity of diffraction peaks, crystallinity and resistant starch of three kinds of starchincreased during retrogradation while the transparency reduced, but the crystal type had notchanged; retrogradation and viscosity characteristics had no obvious change rules.