To investigate the effects of ultra-high pressure treatment on sorghum starch,in this study,the varie-ty Jinuo Liang 6 was focused on.Different pressures of 100,300,and 600 MPa were applied,and the changes in ap-pearance,particle size,crystalline structure,and gelatinization properties of sorghum starch under different pressures were studied.The results indicated that at 100 MPa and 300 MPa treatments,the particle surface became rough,and particle size decreased.However,treatment at 600 MPa led to the starch particles exhibiting a gel-like appearance,accompanied by an increase in particle size.As the pressure increased,peak viscosity,minimum viscosity,and set-back viscosity values rose,while final viscosity and retrogradation values decreased.Gelatinization temperature and enthalpy values also decreased under higher pressure.Complete gelatinization of starch occurred at 600 MPa,accom-panied by a transition in starch crystalline type from A-type to an amorphous structure.The solubility of starch in-creased at low temperatures(50-60 ℃)with increasing pressure and decreased at high temperatures (70-90 ℃).Fourier-transform infrared spectroscopy indicated that high hydrostatic pressure treatment did not lead to the forma-tion of new chemical bonds.
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