Effect of NaCl on the thermal behaviour of wheat starch in excess and limited water

Effect of sodium chloride on the glass transition of condensed starch systems

“…In addition, sodium ions attract starch -OH groups and interact electrostatically with phosphate groups that possess high charge density (Day, Fayet, & Homer, 2013;Jay-lin & Ames, 1993). At the temperature regime of this investigation, the polysaccharide/ cation interaction is capable of destabilising the starch granule leading to extensive gelatinisation and partial depolymerisation at high concentrations of added salt (Moreau, Bindzus, & Hill, 2011b;Moreau et al, 2011a).…”

Rheological and thermal properties of dough and textural and microstructural features of bread obtained from nixtamalized corn/wheat flour blends

“…The peak temperature values shown in Table 1 are in line with those reported by Singh et al (2003), which were related to reduced water availability and changes in the underlying binding nature. Under these conditions, starch granules are unable to undergo a complete gelatinization process, leading only to partial swelling of starch granules (Day et al, 2013). In fact, the unavailability of water causes that the remaining ungelatinized starch granules to melt at higher temperatures, and to encompass variable energy requirements to disorganize their structure (Collar et al, 2015).…”

Starch gelatinization and its complexity for analysis

“…In summary, the starch gelatinization process is defined as the destruction of molecular order within the starch granule including all concomitant and irreversible changes resulting in alteration of its properties. The term gelatinization can be applied for all starch containing samples (showing different starch‐to‐water ratios) .…”

“…Most studies focused on systems with an excess of water, although in food systems the water content is limited or insufficient . Only few studies considered the effect of different water contents on starch gelatinization . In addition to the material properties, the methodology itself and thus the manner in which the structural changes of starch are studied has a major influence on the gelatinization due to the different process parameters.…”