The Modification of Starch by High Pressure. Part I: Air‐ and Oven‐dried Potato Starch

Air and oven‐dried potato starch was compressed at 0.8–1.2 × 109 Pa for 60 to 600s. Structural studies have shown that observed changes are both pressure and time dependent. The amylopectin shell of starch grains is the component which suffers most essential but rather random damage. The high pressure of 1 × 109 Pa seems to cause some repolymerization of dextrin formed first under compression. The 1.2 × 109 Pa pressure causes further damage of the structure with ordering of the molecules into more crystal‐like matter. The compression of the air‐dried starch provide the formation of hard solid gels.