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Salt‐Starch Interactions as Evidenced by Viscosity and Dielectric Property Measurements
Author(s) -
Bircan C.,
Barringer S. A.
Publication year - 1998
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.1365-2621.1998.tb15838.x
Subject(s) - viscosity , starch , salt (chemistry) , dielectric , chemistry , relative viscosity , intrinsic viscosity , apparent viscosity , reduced viscosity , materials science , food science , composite material , organic chemistry , polymer , optoelectronics
Increasing the concentration of salt (NaCl) or starch in a salt‐starch solution depressed the dielectric constant and loss factor relative to a pure salt solution, except for the loss factor when no salt was present. The addition of salt to a starch solution increased the viscosity. Both viscosity and dielectric properties were decreased by mechanical agitation and by action of amylase. Above 10% starch the decrease in dielectric loss was abrupt, corresponding to the increase in viscosity. The changes were hypothesized to be due to an interaction between salt and starch, either through direct binding of the salt, or indirectly through the increase in viscosity.