Structural, physicochemical and functional properties of high-pressure modified white finger millet starch

• Published in: International journal of biological macromolecules 2024-03, Vol.261 (Pt 2), p.129919-129919, Article 129919
• Main Authors: Sherin, A. Jamna, Sunil, C.K., Chidanand, D.V., Venkatachalapathy, N.
• Format: Article
• Language: English
• Subjects: High-pressure processing; Modified; WFMS
• ISSN: 0141-8130; 1879-0003
• DOI: 10.1016/j.ijbiomac.2024.129919

The effect of high-pressure processing (HPP) modification (200, 400, and 600 MPa for 10 min) on the physico-chemical, functional, structural, and rheological properties of white finger millet starch (WFMS) was studied. Measured amylose content, water, and oil absorption capacity, alkaline water retention, and pasting temperature increased significantly with the intensity of pressure. All color parameters (L, a, b values, and ΔC) were affected by HPP treatment, and paste clarity of modified starch decreased significantly with an increase in storage time. The samples' least gelation concentration (LGC) is in the range of 8–14 %. An increasing solubility and swelling power are noted, further intensifying at the elevated temperature (90 °C). The structural changes of WFMS were characterized by XRD, SEM, and FTIR spectroscopy. Starch modified at 600 MPa showed a similar pattern as ‘B’-type crystalline, and the surfaces of starch deformed because of the gelatinization. Applied pressure of 600 MPa affected the FTIR characteristic bands at 3330, 2358, and 997 cm−1, indicating a lower crystallinity of the HPP-600 modified sample. According to DSC analysis, even at 600 MPa, WFMS is only partially gelatinized. This work provides insights for producing modified WFM starches by a novel physical modification method. [Display omitted] •White finger millet starch was modified by HPP treatment (200, 400, 600 MPa for 10 min).•The hydration and gelation properties were enhanced by HPP.•HPP reduced the relative crystallinity of white finger millet starch.•HPP altered the starch pasting profile thereby enhancing its properties.