Effects of high hydrostatic pressure (HHP, 100, 300, and 500 MPa for 15 and 30 min at 25°C) on physicochemical, thermal, and structural properties of maize, potato, and sweet potato starches (20%, w/w) were investigated. Amylose and damaged starch contents of all three starches were increased, but their solubility and swelling power were decreased after HHP treatment. Thermal properties of maize starch were significantly different from those of potato and sweet potato starches. Maize starch treated at 500 MPa was completely gelatinized with larger particle sizes and exhibited lower pasting properties than potato and sweet potato starches. The crystalline pattern of maize and potato starches was changed from A to B and B to B + V at 500 MPa, respectively, whereas that of sweet potato starch was still C‐type. HHP modified starches might be taken into consideration for starch‐based food with high quality.

中文翻译：

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高静水压力对玉米，马铃薯和甘薯淀粉的理化，热和结构特性影响的比较研究

高静水压力（在25°C下分别承受15、30分钟的HHP，100、300和500 MPa压力）对玉米，马铃薯和甘薯淀粉的物理化学，热学和结构特性的影响（20％，w / w）被调查了。HHP处理后，所有三种淀粉的直链淀粉和受损淀粉含量均增加，但溶解度和溶胀力降低。玉米淀粉的热性质与马铃薯和甘薯淀粉的热性质显着不同。与马铃薯和甘薯淀粉相比，在500 MPa下处理的玉米淀粉被完全糊化且具有较大的粒径，并且表现出较低的糊化特性。玉米和马铃薯淀粉的结晶模式分别在500 MPa下从A变为B，从B变为B + V，而甘薯淀粉仍为C型。