Cereal Chem. 70:188-192   |  VIEW ARTICLE

Heating A-, B-, and C-Type Starches in Aqueous Sodium Chloride: Effects of Sodium Chloride Concentration and Moisture Content on Differential Scanning Calorimetry Thermograms.

C. Y. Lii and B. L. Lee. Copyright 1993 by the American Association of Cereal Chemists, Inc. 

The effects of moisture and NaCl content on the phase transitions of different granular starches were examined by differential scanning calorimetry. Samples were adjusted to starch-water weight ratios of 1:4, 2:3, and 3:2 in NaCl concentrations of 0, 1, 2, 3, 4, 5M. The gelatinization temperatures (GTs) of seven starches increased and then decreased as the NaCl concentration increased. However, the salt effects on starches of different X-ray diffraction patterns varied because of their different granular structures. The GTs of the B-starches with salt decreased to a level lower than that of the individual original starch, whereas the GTs of A-starches were always higher than those of their respective native samples. The increment of GT in the A-starch was also greater than that in the B-starch. The influence of NaCl on lotus tuber starch (C- starch) was a combination of the modes of A- and B-starches. The amylose content of starch did not affect the influence of NaCl on gelatinization. NaCl created similar effects on the endotherms in excess water content and on the first endotherm with limited water content.