The mechanism of salt effects on starch gelatinization from a statistical thermodynamic perspective

Nicol, Thomas W. J.; Isobe, Noriyuki; Clark, James H.; Matubayasi, Nobuyuki; Shimizu, Seishi

doi:10.1016/j.foodhyd.2018.08.042

Cited by 33 publications

(13 citation statements)

References 58 publications

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“…Studies concerning the interaction of starch with salt [ 31 , 32 ], acids [ 33 ], sucrose [ 34 , 35 ], and other sweetening agents [ 36 , 37 , 38 ] seem to be of special importance, as they are common food components. A commonly observed phenomenon is the negative effect of acids on the thickening ability of starch.…”

Section: Introductionmentioning

confidence: 99%

Functionality of Native Starches in Food Systems: Cluster Analysis Grouping of Rheological Properties in Different Product Matrices

Thanh-Blicharz

Lewandowicz

2020

Foods

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Industrial application of starch as a texture-forming agent is primarily limited to preparations obtained from waxy corn and potatoes. The main reason behind this is its functionality, which depends mostly on rheological properties. However, in food product matrices, these properties change. Despite the vast amount of information on the rheological properties of various starches, the rational choice of thickener appears to be an extremely difficult task. The aim of the work is to systemize the information on the rheological properties of most popular starches in matrices of various food products, applying principal component and cluster analyses. The investigated material is potato and corn starch of the normal and waxy varieties. Binary mixtures containing salts or sweetening agents, as well as four different food products (ketchup, mayonnaise, pudding, and jelly), are investigated. It was found that compared to normal varieties, waxy starches reveal many similar rheological properties in all investigated models and food systems. Furthermore, in most applications, one waxy starch variety may be substituted by another, with no significant impact on the rheological properties and texture of the food product. Moreover, waxy starch preparations are less altered by the presence of cosolutes, i.e., salts and sugar alcohols. Starch model systems were proven to be useful only for rapid thickener screening tests and cannot be recommended as a final reference for the quality design of food products.

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Section: Introductionmentioning

confidence: 99%

Functionality of Native Starches in Food Systems: Cluster Analysis Grouping of Rheological Properties in Different Product Matrices

Thanh-Blicharz

Lewandowicz

2020

Foods

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“…Day et al (2013) observed an increased gelatinization temperature by the addition of NaCl, which was attributed to a lower degree of starch swelling. Nicol et al (Nicol et al, 2019) also saw that different salts (KCl, NaCl, Na2SO4, NaI and KI) increase starch gelatinization temperature at low salt concentrations. They concluded that, rather than the "water structure", the salt-starch interactions are the driving force behind this temperature increase.…”

Section: Wheat Bran Constituentsmentioning

confidence: 95%

“…To achieve high-quality end-products, knowledge of how other ingredients influence the thermal transition of starch is necessary. Extensive research has already been done on the influence of for example sugars (Perry & Donald, 2002;Spies & Hoseney, 1982) and salts (Nicol, Isobe, Clark, Matubayasi, & Shimizu, 2019;Wootton & Bamunuarachchi, 1979). However, information on how complex ingredients like wheat bran influence starch gelatinization is missing.…”

Section: Introductionmentioning

confidence: 99%

The impact of wheat (Triticum aestivum L.) bran on wheat starch gelatinization: A differential scanning calorimetry study

Bondt

Liberloo

Roye

et al. 2020

Carbohydrate Polymers

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The effect of wheat bran on starch gelatinization temperature was investigated. Dynamic water vapour sorption and water retention capacity experiments showed that bran bound up to 3 times more water than starch. However, examining starch gelatinization in starch-bran-water mixtures with differential scanning calorimetry showed that the effect of substituting starch by bran differed from that of moving into a regime of limiting water. Modelling the effect of the mixture composition on starch gelatinization behavior indicated that the onset (TO) and peak (TP) gelatinization temperatures were positively impacted by the bran concentration in water. The conclusion temperature (Tc) was negatively affected by the water content. Fractionation experiments demonstrated that the increased TO and TP were mainly caused by the extractable wheat bran components, such as potassium and phosphorus, which decrease the plasticization capacity of the solvent. The mechanism behind our observations was explained with the side-chain liquid-crystalline polymeric model for starch.

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“…Despite this, classical concepts in biomolecular solvation (such as preferential solvation [29,30], pressure [31] and volumetric [32] analyses), based originally on a purely phenomenological basis (such as stoichiometric binding or exchange models [33][34][35]), have been reformulated rigorously via fluctuation theory [36][37][38][39][40]. They became an essential tool for biomolecular stability [36,37,[41][42][43] and hydrotropic solubilization [44][45][46][47][48], applicable to small molecules, macromolecular assemblies and nanoparticles alike [16,[49][50][51][52]. (Biomolecular stability, for example, can be understood from the difference in preferential solvation between folded and denatured conformations of a protein [37,53,54].)…”

Section: Introductionmentioning

confidence: 99%

Implicit function theorem and Jacobians in solvation and adsorption

Shimizu

Matubayasi

2021

Physica A: Statistical Mechanics and its Applications

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The mechanism of salt effects on starch gelatinization from a statistical thermodynamic perspective

Cited by 33 publications

References 58 publications

Functionality of Native Starches in Food Systems: Cluster Analysis Grouping of Rheological Properties in Different Product Matrices

Functionality of Native Starches in Food Systems: Cluster Analysis Grouping of Rheological Properties in Different Product Matrices

The impact of wheat (Triticum aestivum L.) bran on wheat starch gelatinization: A differential scanning calorimetry study

Implicit function theorem and Jacobians in solvation and adsorption

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