The objective of this study was to determine the effects of salts on the physicochemical, microstructural and thermal properties of potato starch. The salting-out ions were able to decrease the solubility, swelling power, transparency and particle size of potato starch significantly (p<0.05), while the salting-in ions increased these properties significantly (p<0.05). The microstructure of potato starch granules, observed by a light microscopy at 50°C and 70°C, was consistent with the above results. Differential scanning calorimetry (DSC) analysis demonstrated an increase in gelatinization temperature and enthalpy with the addition of salting-out ions, whereas there was a reverse trend for the addition of salting-in ions. The effects of anions on these properties of potato starch follow the order of SCN(-)>I(-)>NO3(-)>Br(-)>Cl(-)>SO4(2-)>F(-), while effects of the cations follow the order of Li(+)>Na(+)>K(+), matching to the order of the Hofmeister series.
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