Abstract In order to popularize the application of high hydrostatic pressure (HHP) in staple food, the different impact of HHP (from 300 to 600 MPa) and heat treatment (from 60 to 75 °C) on corn starch (80 wt%) under the same DG was investigated. Granule morphology, crystalline characteristics, short-range ordered structure and lamellae structure was examined with a combination of SEM, CLSM, XRD, ATR-FTIR, and SAXS. Results obtained demonstrated Heat-Treated starch appeared endo- and exo-corrosion with more collapses and destructiveness, whereas just endo-corrosion with a dense periphery was induced by HHP. Under the same degree of gelatinization (DG), the long-range and short-range structure sustained more ordered in Pressure-Treated starch than Heat-Treated starch. Further, Heat-Treated starch exhibited more flawed semi-crystalline lamellae. The larger DG, the thicker amorphous lamellae thickness (da) of Heat-Treated starch and Pressure-Treated starch was. Moreover, when DG up to 70%, the increase of da in Heat-Treated starch was more obvious. Heat treatment was shown to be more severe than HHP to disrupt the lamellae. The loss of semi-crystalline structure order occurs more violent than crystalline structure for corn starch. It is of value to reveal that heat and HHP treatment led to similar change trend for multi-scale structural features, whereas the change extent was quite various. This study was potential to provide a theoretical basis to improve the quality of novel starch-based food.

中文翻译：

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相同糊化度下热压处理玉米淀粉颗粒多尺度结构的测定与比较

摘要 为了推广高静水压（HHP）在主食中的应用，研究了高压（300~600 MPa）和热处理（60~75 °C）对玉米淀粉（80 wt%）的不同影响。调查了同一个 DG。使用 SEM、CLSM、XRD、ATR-FTIR 和 SAXS 的组合检查颗粒形态、结晶特征、短程有序结构和片晶结构。获得的结果表明，热处理淀粉出现内腐蚀和外腐蚀，具有更多的塌陷和破坏性，而 HHP 仅引起具有致密外围的内腐蚀。在相同的糊化度（DG）下，压力处理淀粉的长程和短程结构比热处理淀粉更有序。此外，热处理淀粉表现出更多有缺陷的半结晶薄片。DG越大，热处理淀粉和压力处理淀粉的无定形层厚度(da)越厚。此外，当DG达到70%时，热处理淀粉中da的增加更为明显。热处理显示比 HHP 更严重地破坏薄片。对于玉米淀粉来说，半结晶结构顺序的丧失比结晶结构发生得更剧烈。揭示热和HHP处理导致多尺度结构特征的相似变化趋势是有价值的，而变化程度却大不相同。该研究有望为提高新型淀粉基食品的质量提供理论依据。热处理淀粉中da的增加更为明显。热处理显示比 HHP 更严重地破坏薄片。对于玉米淀粉来说，半结晶结构顺序的丧失比结晶结构发生得更剧烈。揭示热和HHP处理导致多尺度结构特征的相似变化趋势是有价值的，而变化程度却大不相同。该研究有望为提高新型淀粉基食品的质量提供理论依据。热处理淀粉中da的增加更为明显。热处理显示比 HHP 更严重地破坏薄片。对于玉米淀粉来说，半结晶结构顺序的丧失比结晶结构发生得更剧烈。揭示热和HHP处理导致多尺度结构特征的相似变化趋势是有价值的，而变化程度却大不相同。该研究有望为提高新型淀粉基食品的质量提供理论依据。而变化的程度却是千差万别。该研究有望为提高新型淀粉基食品的质量提供理论依据。而变化的程度却是千差万别。该研究有望为提高新型淀粉基食品的质量提供理论依据。