Abstract In this study, we aimed to reveal the effects of high hydrostatic pressure (HHP) on the swelling behavior of starch. We investigated the changes in starch granule size, specific surface area and porosity, and swelling factors of HHP- (HHGS) and heat-gelatinized rice starch (HGS) at a similar degree of gelatinization (DG) by using scanning electron microscope, a laser diffraction particle size analyzer, low-temperature N adsorption/desorption and ultraviolet spectrophotometer. Results showed that the average diameter of HHGS increased from 6 μm to 572 μm, and that of HGS increased to 877 μm. The adsorption-desorption isotherms of HHGS and HGS in terms of shape were the type IV profile. Pore structure loosened and enlarged from mesopore to macropore. The specific surface area of HHGS decreased from 1.165 m2/g to 0.138 m2/g, and that of HGS decreased to 0.260 m2/g. Swelling of HHGS was not instantaneous. HHP gelatinization possesses simultaneous compression and swelling.

中文翻译：

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高静水压力对大米淀粉溶胀行为的影响

摘要 在本研究中，我们旨在揭示高静水压力 (HHP) 对淀粉溶胀行为的影响。我们通过使用扫描电子显微镜、激光扫描仪研究了类似糊化度 (DG) 下 HHP- (HHGS) 和热糊化大米淀粉 (HGS) 的淀粉颗粒大小、比表面积和孔隙率以及溶胀因子的变化。衍射粒度分析仪、低温氮气吸附/解吸和紫外分光光度计。结果表明，HHGS 的平均直径从 6 μm 增加到 572 μm，HGS 的平均直径增加到 877 μm。HHGS和HGS在形状方面的吸附-解吸等温线为IV型曲线。孔隙结构从中孔到大孔松散扩大。HHGS 的比表面积从 1.165 m2/g 下降到 0.138 m2/g，HGS 下降到 0.260 m2/g。HHGS 的膨胀不是瞬间的。HHP 糊化同时具有压缩和溶胀。