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Effect of Various lons on the Kinetics of Retrogradation of Concentrated Wheat Starch Gels
Author(s) -
Ciacco C. F.,
Fernandes J. L. A.
Publication year - 1979
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.19790310205
Subject(s) - retrogradation (starch) , starch , kinetics , wheat starch , nucleation , chemistry , avrami equation , ion , crystallization , inorganic chemistry , organic chemistry , physics , crystallization of polymers , quantum mechanics , amylose
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.