title: Effects of salts on physicochemical, microstructural and thermal properties of potato starch.
abstract: 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.
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
authors.forename: Hongxian
authors.initials: H
authors.lastname: Zhou
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
authors.forename: Chenjie
authors.initials: C
authors.lastname: Wang
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
authors.forename: Liu
authors.initials: L
authors.lastname: Shi
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
authors.forename: Tong
authors.initials: T
authors.lastname: Chang
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei 430070, China; Aquatic Product Engineering and Technology Research Center of Hubei Province, Wuhan, Hubei 430070, China. Electronic address: yangh@mail.hzau.edu.cn.
authors.forename: Hong
authors.initials: H
authors.lastname: Yang
authors.affiliation: State Key Laboratory of Agricultural Microbiology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Laboratory of Animal Virology, College of Veterinary Medicine, Huazhong Agricultural University, Wuhan, Hubei 430070, China. Electronic address: cuimin@mail.hzau.edu.cn.
authors.forename: Min
authors.initials: M
authors.lastname: Cui
mesh_terms: D002152:Calorimetry, Differential Scanning; D015394:Molecular Structure; D010936:Plant Extracts / Q000737:chemistry*; D012965:Sodium Chloride / Q000737:chemistry; D011198:Solanum tuberosum / Q000737:chemistry*; D012995:Solubility; D013213:Starch / Q000737:chemistry*; D013696:Temperature; D013816:Thermodynamics
chemical_list: D010936:Plant Extracts; D012965:Sodium Chloride; D013213:Starch
keywords: Gelatinization; Hofmeister series; Physicochemical properties; Potato starch; Salts