Premium
Effects of Salts on the Thermal Reversibility of Starch and Hsian‐tsao ( Mesona procumbens Hemsl) Leaf Gum Mixed System
Author(s) -
Lai L.S.,
Chao S.J.
Publication year - 2000
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.1365-2621.2000.tb09399.x
Subject(s) - chemistry , salt (chemistry) , potassium , sodium , starch , viscosity , food science , calcium , magnesium , melting point , organic chemistry , materials science , composite material
Two‐cycle rapid‐visco analysis was performed on the admixture of 1% hsian‐tsao leaf gum and 2% wheat starch as a function of salt types and concentrations. The salt concentrations (C s ) studied were 5 to 75 mM for sodium and potassium chloride, and 3.4 to 8.5 mM for calcium and magnesium chloride. The gelling temperature, gelling rate and gel viscosity of the mixed system increased with increasing C s . In addition, the melting temperature increased, but melting rate and percentage of viscosity loss decreased with increasing C s . These results indicated the presence of appropriate amount of salts could facilitate and reinforce the formation of junction zones, and provided a more pronounced thermal resistance.