Debranching enzyme concentration effected on physicochemical properties and α-amylase hydrolysis rate of resistant starch type III from amylose rice starch

The effect of debranching enzyme concentration on physicochemical properties and α-amylase hydrolysis rate of resistant starch type III from high amylose rice starch were studied. The pullulanase enzyme (8, 10, 12, 14 and 16 U/g starch) was introduced to modify amylopectin molecules of 15% (w/w) gelatinized rice starches at 55 °C for 16 h. The debranched starches with different degrees of hydrolysis (0.14–5.27%), and having 66.60–98.82% β-amylolysis limit were then induced at 4 °C for 16 h, afterward a one cycle of freeze–thaw process (?10/30 °C) was applied. The results showed that a pullulanase hydrolysis improved the degree of syneresis (51.64–54.85% from 8 to 16 U/g starch). Resistant starch content increased sharply as the amount of the enzyme increased, reaching the highest (19.81%) for a 12 U/g starch and decreased to 13.16% by 16 U/g starch. α-Amylase hydrolysis rate showed that incompletely-debranched had a lower estimated glycemic index than completely debranched rice starches. Microstructure of the selected RS III samples using X-ray diffraction and scanning electron microscopy revealed a crystal pattern change from A- to V-type pattern and formed a coarse honeycomb-like and a filamentous network structure.     

Glass transition temperatures and water sorption isotherms of cassava starch

The effect of water content on the glass transition temperatures of cassava starch was determined by differential scanning calorimetry (DSC) and dynamic mechanical thermal analysis (DMTA). Samples were transformed to the amorphous state by compression molding at high temperature (as demonstrated by wide angle X-ray diffraction, WAXS), and then the samples were moisture conditioned. Both DSC and DMTA showed that water anti-plasticized cassava starch at lower moisture contents, and plasticized it at higher water contents. Samples with higher moisture contents stored at room temperature, 45 °C and 80 °C underwent retrogradation as indicated by WAXS. Sorption isotherms of cassava starch showed that for a_w values lower than around 0.85, the sorption capacity decreased with increasing temperature; while the opposite behavior was observed at a_w > 0.85. This inversion point (a_w = 0.85) was attributed to the fact that more active sites were exposed to the adsorption processes, due to the enhanced molecular mobility promoted in the amorphous regions by starch crystallization.     

In vitro evaluation of starch degradation from feeds with or without various heat treatments

An in vitro method was used to evaluate starch degradation from various feeds with or without heat treatments in four studies. The method was based on incubation of feed samples with a buffered rumen fluid solution and subsequent enzymatic analysis of the remaining starch. In all studies, heat treatment of the feed samples increased rate or extent of starch degradation to glucose. In Study 1, measurements of remaining starch, after 5 h in vitro incubations, demonstrated substantial effects of cooking on starch degradation in potatoes, and a trend to faster degradation from autoclaving peas. Up to 0.60 of the starch remaining after a 5 h of incubation was not recovered by centrifugation at 3000 × g for 10 min. In Study 2, cooking increased in vitro starch degradation rate from isolated potato starch (from 0.038 to 0.197/h). Intact starch in barley and wheat grain had similar rates of degradation (0.117 and 0.109/h, respectively). In Study 3, both autoclaving time (15, 30, 60 min) and temperature (115, 130 and 145°C) affected in vitro starch degradation rates in peas, and, in no case did autoclaving for only 15 min increase degradation rates. For the 30 min autoclaving time, only the highest temperature (145°C) increased the degradation rate of the pea starch compared to the untreated peas (0.175 versus 0.110/h). When autoclaving for 60 min, both 130 and 145°C resulted in a considerable increase in starch degradation rate (0.211 and 0.193/h, compared to 0.110/h for the untreated peas). In Study 4, the proportion of starch degraded at 8 h of in vitro incubation was increased by heat treatment of pure potato starch (0.155 versus 0.870), peas (0.491 versus 0.815), barley (0.686 versus 0.913) and maize (0.351 versus 0.498). Measurements of volatile fatty acid production in the fermentation tubes showed a lower acetate:propionate ratio for the faster fermenting heat-treated feeds. Heat treatment generally increased starch degradation in vitro.     

Glucoamylase production by the marine yeast Aureobasidium pullulans N13d and hydrolysis of potato starch granules by the enzyme

Under the optimal conditions, 10 U/ml of glucoamylase was produced by the marine yeast Aureobasidium pullulans N13d. It was noticed that the crude glucoamylase actively hydrolyzed potato starch granules, but poorly digested raw corn starch and sweet potato starch, resulting in conversion of 68.5, 19 and 22% of them into glucose within 6 h of incubation in the presence of 40 g/l of potato starch granules and 20 U/ml of the crude enzyme. When potato starch granules concentration was increased from 10 to 80 g/l, hydrolysis extent was decreased from 85.6 to 60%, while potato starch granules concentration was increased from 80 to 360 g/l, hydrolysis extent was decreased from 60 to 56%. Ratio of hydrolysis extent of potato starch granules to hydrolysis extent of gelatinized potato starch was 86.0% and the hydrolysis extent of potato starch granules by action of the crude glucoamylase (1.0 U/ml) was 18.5% within 30 min at 60 °C. Only glucose was detected during the hydrolysis, indicating that the crude enzyme could hydrolyze both α-1,4 and α-1,6 linkages of starch molecule in the potato starch.     

Pasting properties of a heat-moisture treated canna starch in relation to its structural characteristics

Native and moistened canna starches (moisture contents of 15%, 18%, 20%, 22%, and 25%) were heat treated at 100 °C for 16 h. Heat-moisture treatment (HMT) did not alter the shape or size of starch granules. Heat-treated starches showed lower paste viscosity, more stable paste (with no breakdown) and noticeable decrease in setback value compared to untreated native starch. These changes were more obvious when the starch samples contained more moisture. Starch gel morphology investigated by I₂ staining revealed that the granules of untreated native canna starch were completely ruptured, whereas those of HMT22% and HMT25% samples remained in granular form. These gel morphologies were correlated and provided the information to explain the pasting behaviors of treated and untreated canna starches. Shifts of gelatinization endotherms towards higher temperatures (1–8 °C) with broadened peaks following the moisture contents in starch samples were found after HMT. Amylose leaching of treated samples tended to be lower when the moisture content of the samples increased. HMT did not alter crystalline type of canna starch (B-type), but with increase of the moisture, slight reduction of a peak at 5.7° and a fusion of doublet at 22° and 24° were observed.     

Effect of sucrose on dynamic mechanical characteristics of maize and potato starch films

The dynamic mechanical properties of prepared maize and potato starch films were evaluated for mixtures containing 0%, 10% and 15% (w/w) of sucrose at temperatures ranging from 40.0 to 140.0 °C. The spectra of storage modulus (G′), loss modulus (G″), and loss factor (tan δ) of starch films were acquired. Remarkable reduction in the glass transition temperature of maize and potato starch films was observed with the increasing sucrose content. The spectra of storage modulus (G′), loss modulus (G″), and loss factor (tan δ) were measured for the second and third time after two and seven days, respectively. The peaks of loss factor (tan δ) appeared at 59.81 ± 1.86 °C and 95.96 ± 1.67 °C after two-day-storage, but only one peak appeared at 85.46 ± 5.50 °C after seven days. A shifting trend from higher to lower temperature for loss factor was observed after seven days.     

Effect of the holding time at 15 °C prior to cryopreservation,the thawing rate and the post-thaw incubation temperature on the boar sperm quality after cryopreservation

The aim of the present study was to evaluate the effect of the holding time at 15 °C prior to cryopreservation (2, 4 and 8 h), thawing rate (37 °C for 20 s or 70 °C for 8 s) and post-thaw incubation temperature (15 °C or 37 °C) on the post-thaw boar sperm quality. These are important time periods in the freezing–thawing process which have been less studied. Sperm-rich ejaculate fractions from three healthy boars were collected once a week for five consecutive weeks and were cryopreserved with the lactose-egg yolk extender (LEY). Sperm quality was determined by assessing the motility, the acrosome status, and the sperm plasma membrane integrity at 30, 150 and 240 min of incubation. The results show that with the holding time at 15 °C prior to cryopreservation there was not a clear effect until at least 24 h of holding time. The thawing rate and the post-thaw incubation temperature, however, had a marked effect on sperm quality. When the samples were thawed at 70 °C for 8 s, the sperm viability, motility and some kinetic variables (VCL, VSL, VAP and ALH) were greater than with results observed when the samples were thawed at 37 °C for 20 s. In addition after thawing the sperm samples incubated at 15 °C had a sustained sperm quality for longer, up to 4 h post-thawing.     

Constitutive expression of a novel isoamylase from Bacillus lentus in Pichia pastoris for starch processing

Isoamylase is essential to saccharifying starch by cleavage of 1,6-glucoside linkages in starch molecules. In this study, a novel isoamylase gene from Bacillus lentus JNU3 was cloned. The open reading frame of the gene was 2412 base pairs long and encoded a polypeptide of 804 amino acids with a calculated molecular mass of 90 kDa. The deduced amino acid sequence shared less than 40% homology with that of microbial isoamylase ever reported, which indicated it was a novel isoamylase. A constitutive GAP promoter was used to express the recombinant isoamylase in the yeast Pichia pastoris by continuous high cell-density fermentation to avoid the use of methanol, which resulted in 318 U/mL extracellular isoamylase activity after 72 h in a 10 L fermenter. The recombinant enzyme was purified and characterized. It had an estimated molecular mass of 90 kDa, with its optimal activity at 70 °C, pH 6.5 and was quite stable between 30 °C and 70 °C. The recombinant isoamylase proves to be superior to pullulanase as an auxiliary enzyme in maltose production from starch. Therefore it will contribute significantly to the starch debranching process.     

The impact of single and dual hydrothermal modifications on the molecular structure and physicochemical properties of normal corn starch

Effect of single and dual hydrothermal modifications with annealing (ANN) and heat-moisture treatment (HMT) on molecular structure and physicochemical properties of corn starch was investigated. Normal corn starch was modified by ANN at 70% moisture at 50 °C for 24 h and HMT at 30% moisture at 120 °C for 24 h as well as by the combination of ANN and HMT. The apparent amylose content and swelling factor (SF) decreased on ANN and HMT, but amylose leaching (AML) increased. These changes were more pronounced on dual modification. The crystallinity (determined by X-ray diffraction), the gelatinization enthalpy (determined by differential scanning calorimetry) and ratio of 1047 cm^?1/1022 cm^?1 (determined by Fourier transform infrared spectroscopy) slightly increased on ANN and decreased on HMT. The ANN and subsequent HMT (ANN-HMT) resulted in the lowest crystallinity, gelatinization enthalpy and ratio of 1047 cm^?1/1022 cm^?1. The gelatinization temperature range decreased on ANN but increased on HMT. However, the gelatinization range of dually modified starches (ANN-HMT and HMT-ANN) was between ANN starch and HMT starch. Birefringence remained unchanged on ANN but slightly decreased on HMT as well as dual modification. Average chain length and amount of longer branch chains (DP ≥ 37) remained almost unchanged on ANN but decreased on HMT and dual modifications (ANN-HMT and HMT-ANN). HMT and dual modifications resulted in highly reduced pasting viscosity. ANN and HMT as well as dual modifications increased RDS content and decreased SDS and RS content.     

Thermal stability of starch degrading enzymes of teff (Eragrostis tef) malt during isothermal mashing

Thermal stability of starch degrading enzymes varies from one source to another. This research was aimed to study thermal stability of starch degrading enzymes of teff malt. Isothermal mashing at temperatures ranging between 40 and 75 °C with sampling in 15 min interval for a total of 90 min was conducted. The study showed that deactivation rate constants of alpha- and beta-amylases ranged from 0.0003 to 0.0409 min^?1, and 0.002 to 0.032 min^?1, respectively. Rate of deactivation of limit dextrinase was not significant at temperatures lower than 60 °C but showed high deactivation at higher temperatures with rate constants ranging from 0.02 to 0.1 min^?1. The thermal deactivation energies of alpha-amylase, beta-amylase, and limit dextrinase were found to be 148, 82, and 144 kJ/mol, respectively. The present findings have significant applications in commercial processes where determination of the upper temperature limits for these enzymes is required.     

Detoxification of aflatoxin B1 by an aqueous extract from leaves of Adhatoda vasica Nees

The effectiveness of aqueous extracts of various medicinal plants in detoxification of aflatoxin B1 (AFB1) was tested in vitro by thin-layer chromatography and enzyme-linked immunosorbent assay (ELISA). Among the different plant extracts, the leaf extract of Vasaka (Adhatoda vasica Nees) showed the maximum degradation of AFB1 (≥98%) after incubation for 24 h at 37 °C. The aflatoxin detoxifying activity of the A. vasica leaf extract was significantly reduced by heating to 100 °C for 10 min or autoclaving at 121 °C for 20 min. Dialysis had no effect on aflatoxin detoxifying ability of A. vasica extract and the dialyzed extract showed similar level of detoxification of AFB1 as that of the untreated extract. A time course study of aflatoxin detoxification by A. vasica extract showed that 69% of the toxin was degraded within 6 h and ≥95% degradation was observed after 24 h of incubation. Detoxification of AFB1 by A. vasica extract was further confirmed by liquid chromatography–mass spectrometry (LC–MS) analysis. Phytochemical analysis revealed the presence of alkaloids in methanolic extract of A. vasica leaves. A partially purified alkaloid from A. vasica leaves by preparative TLC exhibited strong AFB1 detoxification activity.     

Preparation of polyethylene glycol/polyacrylamide adduct and utilization in cotton finishing

Highly concentrated aqueous solutions of acrylamide (Am) were polymerized in presence of polyethylene glycol (PEG) using ammonium persulfate as initiator under different conditions including ammonium persulfate concentration (0.02–0.06 g/gAm) temperature (60–95 °C), Am/PEG400 ratio (1/1–1/5 g/g), PEG molecular weight (400–6000). At optimum reaction conditions a PEG 400/PAm adduct was prepared with a % total conversion of 99.7 in 2 min using ammonium persulfate (0.05 g/gAm), Am/PEG (1/2 g/g) at 70 °C. The structure of the adduct was confirmed by FT-IR spectra. The adduct was utilized as a finishing additive for cotton fabric in presence and absence of dimethyloldihydroxy ethylene urea (DMDHEU) by the bad – dry – cure method. In absence of DMDHEU, the adduct improves the fabric tensile strength, stiffness and oily stain release rating without affect the wettability along with decreasing the fabric resiliency compared to the blank sample. Inclusion DMDHEU the finishing bath (50 g/l) results in improving the fabric resiliency and stiffness as well as decreasing the strength, wettability and oily stain release compared to those of fabric treated with adduct in absence of DMDHEU. However, at an adduct concentration of 40 g/l and in presence of 50 g/l DMDHEU the fabric properties are in general, superior to those of blank fabric.     

The effects of iodine on kidney bean starch: Films and pasting properties

In the present study the effect of iodine on the structural characteristics (by infrared spectroscopy and X-ray) of films made from kidney bean starch was evaluated. The pasting properties as affected by iodine and glycerol were also evaluated. Kidney bean starch showed C-type (mixture of A- and B-type) crystalline structure, the conversion of starch into films resulted into reduction in intensity of diffractograms. The starch powder FTIR spectra had peaks centered at 1020 and 995 cm^?1 with a higher intensity at 1020 cm^?1, which is consistent with a partially crystalline material since fully crystalline material show similar intensity peaks centered around 1020 and 1006 cm^?1. Films without iodine showed one main peak centered around 1000 cm^?1 consistent with a disordered state similar to that in gelatinised starch. Iodine addition gradually increased the intensity of the bands around 1020 cm^?1 consistent with the formation of more ordered conformation similar to that in the crystalline material. Iodine encourages the formation of helical structures, however, the formation of crystalline material cannot be inferred. The increasing amounts of iodine up to 0.33% level progressively increased the peak-, through- and breakdown-viscosity. Iodine beyond 0.33% level gradually decreased peak-, trough-, breakdown- and setback-viscosity. Pasting temperature gradually increased with the increase in iodine.     

Temperature-dependent development of Lista haraldusalis (Walker) (Lepidoptera: Pyralidae) on Platycarya strobilacea

The effect of constant temperatures on development and survival of Lista haraldusalis (Walker) (Lepidoptera: Pyralidae), a newly reported insect species used to produce insect tea in Guizhou province (China), was studied in laboratory conditions at seven temperatures (19 °C, 22 °C, 25 °C, 28 °C, 31 °C, 34 °C, and 37 °C) on Platycarya strobilacea. Increasing the temperature from 19 °C to 31 °C led to a significant decrease in the developmental time from egg to adult emergence, and then the total developmental time increased at 34 °C. Egg incubation was the stage where L. haraldusalis experienced the highest mortality at all temperatures. The survival of L. haraldusalis was significantly higher at 25 °C and 28 °C, whereas none of the eggs hatched at 37 °C. Common and Ikemoto linear models were used to describe the relationship between the temperature and the developmental rate for each immature stage of L. haraldusalis. The estimated values of the lower temperature threshold and thermal constant of the total immature stages using Common and Ikemoto linear models were 11.34 °C and 11.20 °C, and 939.85 and 950.41 degree-days, respectively. Seven nonlinear models were used to fit the experimental data to estimate the developmental rate of L. haraldusalis. Based on the biological significance for model evaluation, Ikemoto linear, Logan-6, and SSI were the best models that fitted each immature stage of L. haraldusalis and they were used to estimate the temperature thresholds. These thermal requirements and temperature thresholds are crucial for facilitating the development of factory-based mass rearing of L. haraldusalis.     

Evaluation of structure and hydrolysis activity of Candida rugosa Lip7 in presence of sub-/super-critical CO2

This work aimed to assess the effect of sub-/super-critical CO₂ on the structure and activity of Candida rugosa Lip7 (CRL7) in its solution form. The structure was examined by SDS-PAGE gel electrophoresis, circular dichroism (CD) and fluorescence spectra photometry. Results revealed that the primary structure remained intact after sub-/super-critical CO₂ treatment, and the secondary structure altered at the pressure of 10 MPa and temperature 40 °C for 30 min incubation, but it was reflex to its native form with increasing incubation time up to 150 min under 10 MPa and 40 °C. Meanwhile, the tertiary structure via fluorescence spectra analysis showed that the intensity of the maximal emission wavelength at 338 nm decreased under the conditions of 10 MPa and 40 °C for 150 min. Furthermore, the residue hydrolysis activity and kinetics constants (V_max and K_m) of CRL7 treated with sub-/super-critical CO₂ were also investigated. In cases of 6 MPa and 35 °C, or 10 MPa and 40 °C for 30 min, activity variance of CRL7 was maybe caused by its secondary structure alteration. But in case of 10 MPa and 40 °C for 150 min, the tertiary structure change was perhaps responsibility for CRL7 activity enhancement.     

Effect of storage conditions of blood on radiation-induced chromosomal aberrations and apoptosis in human lymphocytes

To evaluate the effect of storage conditions of blood on the direct relationship between radiation-induced chromosome aberrations and apoptosis in human peripheral blood lymphocytes, whole blood was irradiated with 3 Gy X-rays. Directly after irradiation, a sample of blood was analyzed for chromosome damage and proliferation index, after phytohaemagglutinin stimulation and incubation at 37 °C for 56 h. Blood samples were stored for 48 h at 4 and 20 °C with or without phytohaemagglutinin and analyzed for cell viability and apoptosis at 0, 24 and 48 h storage time. After 48 h of storage, unstimulated cultures were stimulated to proliferate. These samples and cultures stimulated immediately before storage were incubated at 37 °C for 56 h and analyzed for chromosome damage and proliferation index. Metaphases were examined for the presence of dicentrics, excess acentrics, and rings. Storage at 20 °C without phytohaemagglutinin for 48 h increases significantly the yield of apoptosis and decreases significantly the yield of dicentrics. During 48 h of storage time the presence of phytohaemagglutinin and the temperature of 4 °C protected the irradiated lymphocytes from apoptosis allowing accurate estimation of the real yield of radiation-induced chromosome damage. Therefore these blood-storage conditions enable analysis in metaphase and may offer some advantages for biodosimetry of absorbed radiation dose.     

The effects of increased constant incubation temperature and cumulative acute heat shock exposures on morphology and survival of Lake Whitefish (Coregonus clupeaformis) embryos

Increasing incubation temperatures, caused by global climate change or thermal effluent from industrial processes, may influence embryonic development of fish. This study investigates the cumulative effects of increased incubation temperature and repeated heat shocks on developing Lake Whitefish (Coregonus clupeaformis) embryos. We studied the effects of three constant incubation temperatures (2 °C, 5 °C or 8 °C water) and weekly, 1-h heat shocks (+3 °C) on hatching time, survival and morphology of embryos, as these endpoints may be particularly susceptible to temperature changes. The constant temperatures represent the predicted magnitude of elevated water temperatures from climate change and industrial thermal plumes. Time to the pre-hatch stage decreased as constant incubation temperature increased (148 d at 2 °C, 92 d at 5 °C, 50 d at 8 °C), but weekly heat shocks did not affect time to hatch. Mean survival rates and embryo morphometrics were compared at specific developmental time-points (blastopore, eyed, fin flutter and pre-hatch) across all treatments. Constant incubation temperatures or +3 °C heat-shock exposures did not significantly alter cumulative survival percentage (~50% cumulative survival to pre-hatch stage). Constant warm incubation temperatures did result in differences in morphology in pre-hatch stage embryos. 8 °C and 5 °C embryos were significantly smaller and had larger yolks than 2 °C embryos, but heat-shocked embryos did not differ from their respective constant temperature treatment groups. Elevated incubation temperatures may adversely alter Lake Whitefish embryo size at hatch, but weekly 1-h heat shocks did not affect size or survival at hatch. These results suggest that intermittent bouts of warm water effluent (e.g., variable industrial emissions) are less likely to negatively affect Lake Whitefish embryonic development than warmer constant incubation temperatures that may occur due to climate change.     

Purification and characterization of an extracellular cholesterol oxidase from a Bordetella species

A soil-isolated bacterium (strain B4) was identified as a species of Bordetella and deposited with the China General Microbiological Culture Collection (code, CGMCC 2229). The bacterium grew in a mineral medium, on cholesterol as a sole source of carbon and energy. Only one metabolite of cholesterol was accumulated in detectable amounts during the strain growth. It was identified as 4-cholesten-3-one. Cholesterol oxidase (COD) (EC 1.1.3.6), which catalyzes cholesterol into this metabolite, was evidenced from the strain. The conditions of the bacterium growth were optimized for extracellular enzyme production, which then reached around 1700 UL⁻¹ within 24 h culturing. The enzyme was purified from the spent medium of the strain to homogeneity on SDS-PAGE, and characterized. Its molecular mass, as estimated by this technique, was 55 kDa. COD showed an optimum activity at pH 7.0. It was completely stable at pH 5.0 and 4 °C for 48 h, and retained 80% at least of its initial activity at pH 4.0 or at a pH of 6.0–10.0. The optimum temperature for its reaction was 37 °C. The thermal stability of COD was appreciable, as 90% or 80% of its initial activity was recovered after 1 h or 2 h incubation at 50 °C. Ag⁺ or Hg⁺ at 1 mM, was inhibitor of COD activity, while Cu²⁺, at the same concentration, was activator. The COD K_m, determined at 37 °C and pH 7.0, was 0.556 mM. The enzyme was stable at pH 7.0 and 37 °C during 24 h mechanical shaking in the presence of 33% (v/v) of either of the solvents, dimethylsulfoxide, ethyl acetate, butanol, chloroform, benzene, xylene or cyclohexane.     

An analysis of the factors that affect the dissociation of inclusion bodies and the refolding of endostatin under high pressure

An optimization of the refolding of endostatin (ES), by a study of the conditions that can affect (i) dissociation of inclusion bodies (IBs) and (ii) renaturation under high hydrostatic pressure (HHP), is described. IBs produced by bacteria cultivated at 25 °C were shown to be more soluble than those produced at 37 °C and their dissociation by application of 2.4 kbar at 20 °C was shown to be further enhanced at ?9 °C. A red shift in intrinsic fluorescence spectra and an increase in binding of the hydrophobic fluorescent probe bis-ANS show subtle changes in conformation of ES in the presence of 1.5 M GdnHCl at 2.4 kbar, while at 0.4 kbar the native conformational state is favored. The 25% refolding yield obtained via compression of IBs produced at 37 °C by application of 2.4 kbar, was increased to 78% when conditions based on the insights acquired were utilized: dissociation at 2.4 kbar and ?9 °C of the IBs produced at 25 °C, followed by refolding at 0.4 kbar and 20 °C. Besides providing insights into the conformational transitions of ES structure under HHP, this work proposes innovative conditions that are likely to have wide applicability to the HHP-induced refolding of proteins in general.     

Starch pastes thinning during high-pressure homogenization

High-pressure homogenization induced thinning of potato and cassava starch paste was investigated. The starch slurries at a concentration of 2.0 wt.% were heated at 90 °C for 1 h and then rapidly cooled in tap water. The cooled starch pastes were homogenized at various pressures ranging from 0 to 100 MPa using a lab-scale high-pressure homogenizer. The influence of homogenizing pressure on the temperature, apparent viscosity, electrical conductivity, and percent light transmittance of homogenized starch pastes were determined. Temperatures of homogenized starch pastes increased linearly with the increase of the applied pressure, and the rate was 0.177 °C/MPa and 0.186 °C/MPa for potato and cassava starch pastes, respectively. After high-pressure homogenization, the apparent viscosities of the starch pastes decreased, while the percent light transmittances of them increased. However, the electrical conductivities of starch pastes were not affected by homogenization.