Effects of salts on physicochemical, microstructural and thermal properties of potato starch

Hong-xian, Zhou; Wang, Chenjie; Shi, Liu; Chang, Tong; Yang, Hong; Cui, Min

doi:10.1016/j.foodchem.2014.02.015

Cited by 56 publications

(39 citation statements)

References 26 publications

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“…In contrast, later salts in the series, e.g. guanidinium, increase the solubility of macromolecules (''salting in''), hence decrease ''the order'' of water molecules in solution (Zhou et al, 2014 when these do not carry major ionic groups (Jay-lin & Ames, 1993). In the case of starch, small entities, with a molecular weight of up to about 1000 g/mol, can freely penetrate the granule when they are placed in water.…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2015

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Section: Introductionmentioning

confidence: 99%

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

et al. 2015

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“…The reduction in crystallinity when a salt was probably due to the ability of the solute to interact with the hydroxyl groups of starch and impede molecular rearrangement [15,20,21,[27][28][29][30]. The fact that the SMg series was more efficient than the SNa series in reducing crystallinity at similar molar addition suggests that the divalent salt has a greater effect than the monovalent salt, as expected [11,18,19]. The results also show that the solubility limit of the Na salt in the starch matrix was about 0.15 moles per 100 g starch, whereas the solubility limit of Mg salts was higher, as expected from the relative solubilities of these salts in water.…”

Section: X-ray Diffractionmentioning

confidence: 76%

“…The depression of crystallinity has been reported and used in starchy foods and puddings in the food industry [10][11][12][13][14]17]. The metal ions can be obtained from salts usually belonging to the Hofmeister series, whose effect on the solubility of proteins and polysaccharides is well known [10,11,18,19]. Previous work has reported the efficient use of these metal salts as plasticizers in PVA and PVA/starch blends [20,21].…”

Section: Introductionmentioning

confidence: 99%

Plasticizing starch by adding magnesium chloride or sodium chloride

Venkatesh

Boldizar

2016

Starch - Stärke

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It is known that starch can form complexes with salts from transition and non‐transition groups, but the effect of these salts on the properties of gelatinized starch systems and their potential as alternative plasticizers has been scantily reported. In this work, the effect of adding magnesium chloride or sodium chloride to gelatinized oxidized potato starch system have been investigated. Solution cast films were characterized by their equilibrium moisture content, X‐ray diffraction spectra, dynamic mechanical thermal analysis, and tensile mechanical properties. The addition of a salt reduced the crystallinity and glass transition temperature of starch. The equilibrium moisture content increased when the Mg salt was added, but the salt recrystallization reduced the equilibrium moisture content at higher contents of NaCl. The addition of magnesium chloride resulted in lowered tensile strength and increased the elongation at break, whereas sodium chloride reduced both the tensile strength and the elongation at break.

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“…In this study, paste clarity progressively decreased with storage at 4°C due to the aggregation of amylose and amylopectin molecules. Therefore, larger molecular weight particles were formed, which resulted in more light scattering and lower transparency . Retrogradation rate, which is the logarithmic reduction of transmittance during 5 days of storage, was significantly different among the samples.…”

Section: Resultsmentioning

confidence: 99%

Pasting, rheological, and retrogradation properties of starches from dual‐purpose sorghum lines

et al. 2017

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In this study, we evaluated the functionality of starches extracted from dual-purpose sorghum lines (KDFGS1, KDFGS6, KDFGS9, and KDFGS20). There were no significant differences in swelling factor, solubility, or paste clarity among the lines. Sorghum starches exhibited similar pasting patterns with differences in peak viscosity, breakdown, and setback. Starch pastes had similar consistency and had shear-thinning behavior. Sorghum starches showed good gel setting ability, while hardness, cohesiveness, and springiness were not statistically different among the lines. Starch from KDFGS20 had lower retrogradation rate and syneresis during storage at 4°C. Starch pastes were highly susceptible to successive freeze-thaw cycles. Approximately 80% water was separated after five freeze-thaw cycles. Our findings revealed that sorghum starches from dual-purpose lines had acceptable water binding, viscosifying, and gelling properties, making them suitable for food applications that do not require starches with high freezing stability.

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Effects of salts on physicochemical, microstructural and thermal properties of potato starch

Cited by 56 publications

References 26 publications

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

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

Plasticizing starch by adding magnesium chloride or sodium chloride

Pasting, rheological, and retrogradation properties of starches from dual‐purpose sorghum lines

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