Effect of Salts on the Gelatinization and Rheological Properties of Sago Starch

Abstract

The effects of various salts on the gelatinization and rheological properties of sago starch have been studied using differential scanning calorimetry, small deformation oscillation, and large deformation techniques. The presence of salts affected the gelatinization peak temperature, T(p), gelatinization enthalpy, DeltaH, swelling properties, storage modulus, G', gel strength, GS, and gelation rate constants, k, depending on the type of salt and the concentration. Their influence followed the Hofmeister series, and the effect of anions was more pronounced than that of cations. Sulfate ions increased T(p), G', GS, and k and reduced the swelling properties, whereas iodide and thiocyanate ions reduced T(p), G', GS, and k but increased the swelling properties. For all of the salts studied except for Na(2)SO(4), T(p) increased to a maximum and then decreased again at higher salt concentrations while DeltaH reduced with concentration. In the presence of MgCl(2), CaCl(2), and LiCl complex behavior was observed such that at approximately 3.5 M MgCl(2) and CaCl(2) and 8 M LiCl the starch samples were gelatinized at room temperature, whereas at much higher concentration T(p) increased again and the transition became exothermic.

Effect of Salts on the Water Sorption Kinetics of Dried Pasta

“…The halogen ion of the sodium salt also affected the a value in the order of NaCl < NaBr < NaI. These orders are in reverse to the Hofmeister (lyotropic) series, [9][10][11][12] where Li þ > Na þ > K þ for alkaline metal ions with the same anion counterpart and Cl À > Br À > I À for halogen ions coupled with a constant cation. Figure 3 also shows the temperature dependence of the initial sorption rates in water and in the 1.83 mol/L NaCl solution.…”

Understanding the role of water-ionic liquid mixtures on the gelatinization and dissolution of maize starches

“…The DSC results of this chapter ( Generally, gelatinization is a heat based transformation, yet, it is also known that starch gelatinization is affected by various salts and some salts result in starch gelatinization at room temperature (Jane, 1993;Ahmad & Williams, 1999). The ability of some salts to gelatinize starch at room temperature rests on two effects according to Jane (1993) reversed again (very similar to results of this study) but with an exothermic peak at a higher temperature than the previous one.…”

“…An interesting point also noted in the Sciarini et al (2014) study is the exothermic-endothermic peak developed at the 70 % CholAc. At room temperature, Ahmad & Williams (1999) also reported that sago starch gelatinized at a concentration of 3.5 M for MgCl 2 . Although no report is given by Sciarini et al (2014) on the effect of CholAc solutions at room temperature, from the reported portion, it is very likely that the CholAc can also gelatinize regular corn starch at room temperature.…”

Acid Modification of Sago Hampas for Industrial Purposes

“…An increase in starch and fiber crystallinity is attributed to preferential hydrolysis of the amorphous domains by acid (Gerard et al 2002). Ahmad and Williams (1999) and Pukkahuta and Varavinit (2007) found that sago hampas has a crystallinity type between cereal (A-type) and tuber (B-type). The profiles also expressed the mixture of starch and fiber crystalline fractions.…”

“…Sago starch has been used for a long time, especially in Southeast Asia in the food industry for the production of sago pearl, vermicelli, bread, cake, biscuits, and many other traditional foods (Ahmad and Williams 1999). Sago palm (Metroxylon sp.)…”