Premium
Effect of Salts and Sugars on Pressure‐induced Gelatinisation of Wheat, Tapioca, and Potato Starches
Author(s) -
Rumpold Birgit A.,
Knorr Dietrich
Publication year - 2005
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.200400355
Subject(s) - chemistry , starch , potassium , hofmeister series , sodium , food science , salt (chemistry) , organic chemistry
The impact of a variety of chlorides, sodium salts, potassium salts and low‐molecular sugars on pressure‐induced gelatinisation of wheat, tapioca and potato starches has been investigated. Just as thermal gelatinisation, pressure‐induced gelatinisation is influenced by solutes in the starch suspensions. In general the effects of salts and sugars on starch gelatinisation were comparable for thermal and pressure treatments. For example, the gelatinisation pressure was reduced by sugars whereas the degree of gelatinisation was linearly correlated with the number of equatorial hydroxyl groups. The influence of salts on the gelatinisation pressure varied and the extent of effect on the gelatinisation pressure did not only depend on the solute added but also on the type of starch. At high chloride concentrations (> 2 M) the impact of the salts on starch gelatinisation augmentation followed the order Na +