Ultra-high pressure (UHP) can induce starch gelatinization at the room temperature, while the change of starch architecture could affect the gelatinization process. This work evaluated the effects of annealing on UHP induced starch gelatinization. Native and annealed corn starches were subjected to UHP treatment (300–600 MPa) for 15 min at room temperature. The scanning electron microscopy, confocal laser scanning microscopy, differential scanning calorimetry and X-ray diffraction analysis showed that UHP treatment partially disrupted the ordered structures of native and annealed starches, which made starch gelatinized gradually and a transformation in crystal type from type A to type B. However, compared with native starch, annealing (C3 and C24) delayed the internal and external structure destruction of starch granules, as well as induced a slower decrease in ΔH and relative crystallinity as increasing pressure. Therefore, the suitable UHP treatment can increase the pressure resistance of starch, or delay the UHP gelatinization process.

超高压（UHP）可以在室温下诱导淀粉糊化，而淀粉结构的变化会影响糊化过程。这项工作评估了退火对 UHP 诱导的淀粉糊化的影响。天然和退火玉米淀粉在室温下进行 15 分钟的超高压处理（300-600 兆帕）。扫描电镜、激光共聚焦扫描显微镜、差示扫描量热法和X射线衍射分析表明，超高压处理部分破坏了天然和退火淀粉的有序结构，使淀粉逐渐糊化，晶型由A型转变为A型。 B.但与天然淀粉相比，退火（C3和C24）延迟了淀粉颗粒的内外结构破坏，H和相对结晶度随着压力的增加而增加。因此，适当的超高压处理可以增加淀粉的抗压能力，或延缓超高压糊化过程。