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Interaction of Sodium Chloride With Raw Starch in Freeze‐Dried Mixtures as Shown by Water Sorption
Author(s) -
CHINACHOTI PAVINEE,
STEINBERG M. P.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb13805.x
Subject(s) - chemistry , starch , aqueous solution , sodium , sorption , dehydration , salt (chemistry) , chromatography , nuclear chemistry , food science , biochemistry , organic chemistry , adsorption
Mixtures of NaCl and starch, obtained by freeze dehydration of dilute aqueous suspensions of various NaCl:starch ratios, were equilibrated over saturated salt solutions of a, range 0.33 ‐ 0.97. They showed a decreased water sorption at aw above 0.75 as compared to the expected values obtained from the Lang‐Steinberg mass balance equation. This suppression was taken to mean that some NaCl interacted with starch. The maximum amount of interacted NaCl was 0.15g per g starch, obtained at 0.75 a,. Interacted NaCl decreased to half maximum as a, increased to 0.93 and drastically decreased to one‐tenth maximum when a, reached 0.97. With increasing NaCl content, the interaction rose sharply to a peak at about 0.13 NaCl:starch ratio and decreased to zero at the ratio of about 0.33.