Premium
Starch re‐crystallization kinetics as a function of various cations
Author(s) -
Beck Margit,
Jekle Mario,
Becker Thomas
Publication year - 2011
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.201100071
Subject(s) - starch , crystallization , retrogradation (starch) , avrami equation , chemistry , salt (chemistry) , sodium , kinetics , chemical engineering , food science , organic chemistry , amylose , crystallization of polymers , physics , quantum mechanics , engineering
Starch retrogradation is the main cause of quality deterioration in starch‐containing foods during storage. The current work investigates the effect of different cations on the retrogradation of corn starch and the potential of reducing starch retrogradation with the aim of preparing products with an extended shelf life. To gelatinize the starch, starch–water suspensions containing various chloride salts (LiCl, NaCl, KCl, MgCl 2 , CaCl 2 , and NH 4 Cl) were heated in a DSC, stored up to 504 h at 8°C, and reheated again. Analysis of gelatinization behavior for each salt type indicates a relationship to the a W ‐value of the starch–water system. The degree of re‐crystallization was calculated using the Avrami equation, and indicates that the starch re‐crystallization rate ( k ) is significantly ( p < 0.01) reduced with the addition of a cation, unlike the reference (starch–water systems without salt). Further, bivalent cations such as Ca 2+ , Mg 2+ decreased the starch re‐crystallization rate ( k ) more than univalent cations (Li + , NH 4 + , Na + , and K + ). This result may be based on the theory that high cations with higher charge densities show greater hydration, and, therefore, lower a W ‐values, than cations with lower charge densities. The results illustrate important results for predicting starch quality change when using sodium replacements.