The objective of this study was to evaluate the effects of different salts (NaF, NaCl, NaBr, NaI, KSO, KCl, KNO, KSCN, LiCl) on freeze-thaw stability, gel strength and rheological properties of potato starch. Addition of the structure-making (salting-out) ions, such as F and SO, decreased freeze-thaw stability and increased gel strength, maximal storage modulus (G') and maximal loss modulus (G″) of potato starch, due to a stronger three-dimensional network by promoting the starch retrogradation and inhibiting starch gelatinization. Shear stress versus shear rate of all samples at 25 °C was well fitted to the simple power-law model with high determination coefficients (R = 0.9863-0.9990). Flow behavior index (n), consistency index (K) and apparent viscosities increased with adding salting-out ions. However, the structure-breaking (salting-in) ions had reverse effects on freeze-thaw stability, gel strength and rheological characteristics of potato starch. The addition of structure-breaking ions, such as Br, NO, I, SCN, Na and Li, decreased gel strength, G' and G″ values and increased freeze-thaw stability. Salts could significantly influence on the retrogradation of potato starch, generally following the ion order: F > SO > Cl > Br > NO > I > SCN for anions and K > Na > Li for cations, consistent with the Hofmeister series.
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| http://dx.doi.org/10.1007/s13197-016-2350-5 | DOI Listing |
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