2.2. High-pressure processing
The high-pressure treatments were performed in a 3-L highpressure
pilot unit (ACB, Nantes, France) at 20 C (±4 C). For
evaluating the effect of starch concentration and ionic strength, the
starch suspensions were treated at 600 MPa for 6 min. The parameters
were selected to ensure the pressure-induced gelatinization
of corn starch at all concentrations tested (5e40 mg/mL).
The temperature of the vessel was controlled by a cooling jacket
with a temperature regulator device (Julabo, Seelbach, Germany).
The pressurization fluid was distilled water. The pressurization rate
was 3 MPa/s, and the pressure was released in less than 5 s.