Complete aqueous dissolution of starch
requires the use of temperatures
exceeding 100 °C. During and after cooling of the resultant aqueous
solutions, starch polymers precipitate by aggregation and crystallization.
Low-temperature gelatinization and dissolution of maize starch (MS)
is induced, and the stability of the resultant solutions is enhanced
when they contain the hydrotrope sodium salicylate (NaSal). Differential
scanning calorimetry and optical microscopy evidence showed that MS
gelatinization shifts to lower temperatures and that the associated
enthalpy decreases with increasing NaSal concentrations. The enhanced
gelatinization and dissolution are probably brought about by the association
of NaSal with the more hydrophobic MS structural moieties. The minimum
NaSal content of aqueous mixtures allowing full gelatinization of
MS at room temperature, that is, about 11 wt %, was found to be independent
of MS content (in the range 10–66.7 wt % MS).
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