title: Effects of NaCl and CaCl2 on physicochemical properties of pregelatinized and granular cold-water swelling corn starches.
abstract: The physicochemical properties of drum dried pregelatinized (PG) and granular cold-water-swelling (GCWS) corn starch pastes were determined in the presence of NaCl and CaCl2 (0, 50, 100, 150 and 200mM). Light micrographs revealed that NaCl roughened the surface of PG starch particles while CaCl2 did not bring about obvious changes on their morphology. In the case of GCWS starch, there were some wrinkles on the surface of starch granules. NaCl increased the wrinkles but CaCl2 softened the surface of granules. GCWS starch had higher water absorption, cold paste viscosity and textural parameters than PG starch and these parameters were enhanced with addition of CaCl2 while NaCl exhibited an opposite trend for all of these factors. The Freeze-thaw (F-T) stability and turbidity of GCWS were also higher than PG starch. In presence of salts F-T stability and turbidity of both modified starches improved and CaCl2 caused more evident changes.
authors.affiliation: Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran. Electronic address: sara_hedayatiii@yahoo.com.
authors.forename: Sara
authors.initials: S
authors.lastname: Hedayati
authors.affiliation: Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran; NSW Department of Primary Industries, PMB Pine Gully Road, Wagga Wagga, 2650, Australia. Electronic address: majzoobi@shirazu.ac.ir.
authors.forename: Mahsa
authors.initials: M
authors.lastname: Majzoobi
authors.affiliation: Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran. Electronic address: fshahidi@um.ac.ir.
authors.forename: Fakhri
authors.initials: F
authors.lastname: Shahidi
authors.affiliation: Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran. Electronic address: koocheki@um.ac.ir.
authors.forename: Arash
authors.initials: A
authors.lastname: Koocheki
authors.affiliation: Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran; ARC Industrial Transformation Training Centre for Functional Grains, Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, New South Wales 2650, Australia; School of Biomedical Sciences, Charles Sturt University, Wagga Wagga, New South Wales 2650, Australia. Electronic address: afarahnaky@csu.edu.au.
authors.forename: Asgar
authors.initials: A
authors.lastname: Farahnaky
mesh_terms: D002122:Calcium Chloride / Q000737:chemistry*; D055598:Chemical Phenomena; D003080:Cold Temperature; D012965:Sodium Chloride / Q000737:chemistry*; D013213:Starch / Q000737:chemistry*; D014783:Viscosity; D014867:Water / Q000737:chemistry; D003313:Zea mays / Q000737:chemistry*
chemical_list: D014867:Water; D012965:Sodium Chloride; D013213:Starch; D002122:Calcium Chloride
keywords: Calcium chloride; Corn starch; Drum-dried pregelatinized starch; Granular cold-water-swelling starch; Sodium chloride