Premium
Effect of Metal Cations on the Swelling and Gelatinization Behaviour of Large Wheat Starch Granules
Author(s) -
Gough B. M.,
Pybus J. N.
Publication year - 1973
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19730250405
Subject(s) - swelling , starch , granule (geology) , aqueous solution , salt (chemistry) , metal , wheat starch , starch gelatinization , chemistry , chemical engineering , materials science , food science , composite material , organic chemistry , engineering
The effect of metal cations on the swelling and gelatinization behaviour of large wheat starch granules has been studied by observing their behaviour in the presence of 24 different chlorides in aqueous solutions. With most salts, increasing concentration results in gelatinization temperatures being first raised, then depressed, and then raised again. Increasing salt concentration may also cause the initial loss of anisotropy to occur at the granule surface instead of at the hilum, and result in an apparent solution of starch rather than swollen granules. The gelatinization phenomena have been classified into three major types, and these are described in detail. It is suggested that both water and partially hydrated salts can act as gelling agents for starch granules, and that the interplay of these two agencies can explain the observed complex relation between gelatinization temperature and salt concentration.