Effect of Various lons on the Kinetics of Retrogradation of Concentrated Wheat Starch Gels

Abstract

The effect of various ions on the mode and kinetics of concentrated wheat starch gels retrogradation was investigated. The anions SCN‐, I‐, NO 3−, Br−, F− and SO 4−, and the cations K+, Li+ and Na+ were tested at 0,4‐M concentration. Teh results, based on the Avrami theory, indicated that the mechanism of starch crystallization is instantaneous nucleation followed by rod‐like growth of crystals regardless the ion present. The retrogradation rate for the halogens anions increased in the following order: I−, Br−, CI− and F−. The retrogradation rate for the cations increased in the following order: K+, Li+ and Na+. The results obtained were dependent of the charge distribution of the anions studied.

The effect of hydroxypropylation on the structure and physicochemical properties of native, defatted and heat-moisture treated potato starches

“…However, fructose and maltose increased retrogradation over the concentration range of 0-100%. Ciacco & Fernandes (1979) showed that retrogradation rate of wheat starch gels increased by anions in the order: r < Br' < cr < F; and cations increased retrogradation in the order :1<' < U+ < Na+. However, the crystallization mechanism (instantaneous nucleation followed by crystal growth) remained unchanged in the presence of anions or cations.…”

Relationship between ?-amylase degradation and the structure and physicochemical properties of legume starches

“…Retrogradation is influenced by starch structure (Russell, 1987;Orford eta!., 1987), storage temperature (Jankowski and Rha, 1986), moisture content (Longton and LeGrys, 1981;Zeleznak and Hoseney, 1986), lipids (Eliasson and Ljunger, 1988;Huang and White, 1993), sugars (Kohyama and Nishinari, 1991;Wang and Jane, 1994), salts (Ciacco and Fernandes, 1979;Bello-Perez and ParedesLopez, 1995), and physical and chemical modifications (Orford et al, 1993;Gunaratne and Hoover, 2002;Yook et al, 1993 (Janecek 2000). It consists of twenty seven different enzyme specificities (Horvathova et al, 2000).…”

Freeze‐Thaw Stability of Amaranth Starch and the Effects of Salt and Sugars

“…Chang and Liu (1991) reported a decrease in the retrogradation rate with the addition of NaCl to rice starch gels. Ciacco and Fernandes (1979) reported that NaCl increased retrogradation rates of wheat starch gels, while Schoch and French (1947) determined that salt had no influence on wheat starch pastes.…”