Abstract
The effects of high hydrostatic pressure (HHP) (400–650 MPa) and holding temperature (25–50 °C) in thermally assisted HHP processing on multi-scale structure of starch (granule, crystalline and molecular), techno-functional properties, and digestibility of sorghum starch (SS) were evaluated. Response surface methodology has verified that the process impact on the modification of SS was dependent primarily on the pressure level. As HHP increased, processed SS progressively lost their granular structure and Maltese cross, indicating gradual structural disorder within the granules. These findings were associated with larger particles, resulting from increased swelling of the granules. The enthalpy changes of crystallite melting decreased from 22.7 (SS) to 0.1–26.9 J/g as a result of increases in pressure and temperature. Measurements of long- and short-range order of SS showed granules have not been completely gelatinized during processing. Water absorption index (1.7–5.4 g/g) and cold viscosity (52.7–94.3 cP) increased as pressure increased, against lowered gel strength (0.80–1.44 N), peak (1394–2735 cP), final (1499–3103 cP) and setback viscosities (233–1288 cP). Increased RS (27.3–35.8%) in processed SS was attributed to the amylose–lipid complex. The process did not affect RDS compared to native SS, but it decreased SDS. Combinations of HHP and temperature demonstrated the potential to produce different versions of physically modified SS suitable for a wide range of applications.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
Data availability
Not applicable.
Code availability
Not applicable.
References
AACCI (2010) Approved Methods of AACC (11th)
Almeida RLJ, Santos NC, Feitoza JVF et al (2023) Evaluation of the technological properties of rice starch modified by high hydrostatic pressure (HHP). Innov Food Sci Emerg Technol 83:103241. https://doi.org/10.1016/j.ifset.2022.103241
Colussi R, Kaur L, Zavareze E et al (2018) High pressure processing and retrogradation of potato starch: Influence on functional properties and gastro-small intestinal digestion in vitro. Food Hydrocoll 75:131–137
Colussi R, Kringel D, Kaur L et al (2020) Dual modification of potato starch: effects of heat-moisture and high pressure treatments on starch structure and functionalities. Food Chem 318:126475. https://doi.org/10.1016/j.foodchem.2020.126475
Dominguez-Ayala JE, Soler A, Mendez-Montealvo G, Velazquez G (2022) Supramolecular structure and technofunctional properties of starch modified by high hydrostatic pressure (HHP): a review. Carbohydr Polym 291:119609
Guo Z, Jia X, Miao S et al (2018) Structural and thermal properties of amylose–fatty acid complexes prepared via high hydrostatic pressure. Food Chem 264:172–179. https://doi.org/10.1016/j.foodchem.2018.05.032
Han Z, Shi R, Sun DW (2020) Effects of novel physical processing techniques on the multi-structures of starch. Trends Food Sci Technol 97:126–135
He XH, **a W, Chen RY et al (2020) A new pre-gelatinized starch preparing by gelatinization and spray drying of rice starch with hydrocolloids. Carbohydr Polym 229:115485. https://doi.org/10.1016/j.carbpol.2019.115485
Huber KC, BeMiller JN (2000) Channels of maize and sorghum starch granules. Carbohydr Polym 41:269–276
ISO 6647–1 (2007) Rice—Determination of amylose content—Part 1. Reference method. International Standardization Organization
Leite TS, de Jesus ALT, Schmiele M et al (2017) High pressure processing (HPP) of pea starch: Effect on the gelatinization properties. LWT Food Sci Technol 76:361–369. https://doi.org/10.1016/J.LWT.2016.07.036
Liu H, Fan H, Cao R et al (2016a) Physicochemical properties and in vitro digestibility of sorghum starch altered by high hydrostatic pressure. Int J Biol Macromol 92:753–760. https://doi.org/10.1016/J.IJBIOMAC.2016.07.088
Liu H, Guo X, Li Y et al (2016b) In vitro digestibility and changes in physicochemical and textural properties of tartary buckwheat starch under high hydrostatic pressure. J Food Eng 189:64–71. https://doi.org/10.1016/j.jfoodeng.2016.05.015
Liu H, Wang L, Cao R et al (2016c) In vitro digestibility and changes in physicochemical and structural properties of common buckwheat starch affected by high hydrostatic pressure. Carbohydr Polym 144:1–8. https://doi.org/10.1016/j.carbpol.2016.02.028
Liu M, Wu N-N, Yu G-P et al (2018) Physicochemical properties, structural properties, and in vitro digestibility of pea starch treated with high hydrostatic pressure. Starch Stärke 70:1700082. https://doi.org/10.1002/star.201700082
Ma Z, Hu X, Boye JI (2020) Research advances on the formation mechanism of resistant starch type III: A review. Crit Rev Food Sci Nutr 60:276–297
Minekus M, Alminger M, Alvito P et al (2014) A standardised static in vitro digestion method suitable for food–an international consensus. Food Funct 5(6):1113–1124. https://doi.org/10.1039/C3FO60702J
Mirzababaee SM, Ozmen D, Hesarinejad MA et al (2022) A study on the structural, physicochemical, rheological and thermal properties of high hydrostatic pressurized pearl millet starch. Int J Biol Macromol 223:511–523. https://doi.org/10.1016/j.ijbiomac.2022.11.044
Oliveira LC, Macnaughtan B, Gouseti O et al (2021) Extending the functionality of arrowroot starch by thermally assisted high hydrostatic pressure. J Food Process Preserv 45:e15756. https://doi.org/10.1111/jfpp.15756
Palavecino PM, Penci MC, Ribotta PD (2020) Effect of sustainable chemical modifications on pasting and gel properties of sorghum and cassava starch. Food Bioproc Tech 13:112–120. https://doi.org/10.1007/s11947-019-02381-0
Raghunathan R, Pandiselvam R, Kothakota A, Mousavi Khaneghah A (2021) The application of emerging non-thermal technologies for the modification of cereal starches. LWT 138:110795. https://doi.org/10.1016/j.lwt.2020.110795
Rostamabadi H, Can Karaca A, Nowacka M et al (2023) How high hydrostatic pressure treatment modifies the physicochemical and nutritional attributes of polysaccharides? Food Hydrocoll 137:108375. https://doi.org/10.1016/j.foodhyd.2022.108375
Stefoska-Needham A, Tapsell L (2020) Considerations for progressing a mainstream position for sorghum, a potentially sustainable cereal crop, for food product innovation pipelines. Trends Food Sci Technol 97:249–253. https://doi.org/10.1016/j.tifs.2020.01.012
Sun X, Saleh ASM, Lu Y et al (2022) Effects of ultra-high pressure combined with cold plasma on structural, physicochemical, and digestive properties of proso millet starch. Int J Biol Macromol 212:146–154. https://doi.org/10.1016/j.ijbiomac.2022.05.128
Tardin FD, Rodrigues JAS (2007) Cultivares. In: Cultivo do Sorgo. EMBRAPA MILHO E SORGO, Sete Lagoas
Watcharatewinkul Y, Uttapap D, Puttanlek C, Rungsardthong V (2010) Enzyme digestibility and acid/shear stability of heat-moisture treated canna starch. Starch/staerke 62:205–216. https://doi.org/10.1002/star.200900221
Wu Z, Qiao D, Zhao S et al (2022) Nonthermal physical modification of starch: an overview of recent research into structure and property alterations. Int J Biol Macromol 203:153–175. https://doi.org/10.1016/j.ijbiomac.2022.01.103
**ao Y, Liu H, Wei T et al (2017) Differences in physicochemical properties and in vitro digestibility between tartary buckwheat flour and starch modified by heat-moisture treatment. LWT Food Sci Technol 86:285–292. https://doi.org/10.1016/j.lwt.2017.08.001
Zehra N, Mohsin Ali T, Hasnain A (2020) Comparative study on citric acid modified instant starches (alcoholic alkaline treated) isolated from white sorghum and corn grains. Int J Biol Macromol 150:1331–1341. https://doi.org/10.1016/j.ijbiomac.2019.10.143
Zeng F, Li T, Gao Q et al (2018) Physicochemical properties and in vitro digestibility of high hydrostatic pressure treated waxy rice starch. Int J Biol Macromol 120:1030–1038. https://doi.org/10.1016/j.ijbiomac.2018.08.121
Zhang J, Zhang M, Zhang Y et al (2022) Effects of high hydrostatic pressure on the structure and retrogradation inhibition of oat starch. Int J Food Sci Technol 57:2113–2125. https://doi.org/10.1111/ijfs.15642
Zhang X, Wang C, Liu Z et al (2023) Four stages of multi-scale structural changes in rice starch during the entire high hydrostatic pressure treatment. Food Hydrocoll 134:108012. https://doi.org/10.1016/j.foodhyd.2022.108012
Acknowledgements
The authors are grateful to Rudolf Sizing Amidos do Brasil LTDA for supplying the white sorghum starch. The authors also thank professor Célia Maria Landi Franco for her assistance with the X-ray diffractometer equipment, and Flávia Villas Boas for her excellent technical assistance (Cereal, Root and Tuber Laboratory, IBILCE, São Paulo State University “Júlio de Mesquita”, São José do Rio Preto, Brazil).
Funding
National Council for Scientific and Technological Development (CNPq) (grant number 408005/2017-3) and Ludmilla de Carvalho Oliveira’ scholarship number 150021/2018-6.
Author information
Authors and Affiliations
Contributions
Conceptualization; Data curation; Formal analysis; Funding acquisition; Investigation; Methodology; Writing—original draft; Writing—review & editing: LCO. Writing—review & editing: OG; BM; SB. Methodology; Writing—review & editing: MTPSC; US. Data curation; Formal analysis; Writing—review & editing: SM. Conceptualization; Funding acquisition; Project administration; Writing—review & editing: MC.
Corresponding author
Ethics declarations
Conflict of interest
The authors declare that they have no conflict of interests.
Ethical approval
Not applicable.
Consent to participate
Not applicable.
Consent for publication
Not applicable.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Supplementary Information
Below is the link to the electronic supplementary material.
Rights and permissions
Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.
About this article
Cite this article
Oliveira, L.d., Gouseti, O., Macnaughtan, B. et al. Application of thermally assisted high hydrostatic pressure to modify sorghum starch: multi-scale structure, techno-functional properties and digestibility. J Food Sci Technol (2024). https://doi.org/10.1007/s13197-024-06014-z
Revised:
Accepted:
Published:
DOI: https://doi.org/10.1007/s13197-024-06014-z