Abstract
Pressure driven hydration of starch induces microstructural changes in the granules which finally result in the formation of a gel. The initial structural changes due to hydration produce a swelling of the potato starch granules which has been monitored in situ by optical microscopy in the diamond anvil cell. The rate constant of this swelling process increases with increasing pressure and the associated activation volume is -18cm3/mol. The swelling rate constant is independent of the surface- volume ratio of the granules.
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© 1999 Springer-Verlag Berlin Heidelberg
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Snauwaert, J., Heremans, K. (1999). Pressure Induced Swelling Kinetics of Starch Granules. In: Ludwig, H. (eds) Advances in High Pressure Bioscience and Biotechnology. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-60196-5_78
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DOI: https://doi.org/10.1007/978-3-642-60196-5_78
Publisher Name: Springer, Berlin, Heidelberg
Print ISBN: 978-3-642-64300-2
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