title: Effects of salts on the gelatinization and retrogradation properties of maize starch and waxy maize starch.
abstract: The objective of this study was to evaluate the effects of salts on the gelatinization and retrogradation of maize and waxy maize starch. Experimental results showed that the salting-out or structure-making ions, such as F(-) and SO4(2-), decreased the swelling power, solubility and transparency of both starches, but increased the gelatinization temperature, enthalpy, and syneresis, due to the tendency of these ions to protect the hydrogen bond links among starch molecules. On the other hand, the salting-in or structure-breaking ions, such as I(-) and SCN(-), exhibited the opposite effects. Microscopic observations confirmed such effects of salts on both starches. Furthermore, the effects of salts were more significant on waxy maize and on normal maize starch. Generally, salts could significantly influence on the gelatinization and retrogradation of maize and waxy maize starch, following the order of the Hofmeister series.
authors: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
authors: Wei
authors: W
authors: Wang
authors: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
authors: Hongxian
authors: H
authors: Zhou
authors: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan, Changde, Hunan 415000, China; Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan Province, Changde, Hunan 415000, 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: Hong
authors: H
authors: Yang
authors: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
authors: Siming
authors: S
authors: Zhao
authors: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
authors: Youming
authors: Y
authors: Liu
authors: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
authors: Ru
authors: R
authors: Liu
mesh_terms: D000687:Amylopectin / Q000737:chemistry*; D012492:Salts; D012995:Solubility; D013213:Starch / Q000737:chemistry*; D013696:Temperature; D003313:Zea mays / Q000737:chemistry*
chemical_list: D012492:Salts; D013213:Starch; D000687:Amylopectin
keywords: Gelatinization properties; Hofmeister series; Retrogradation properties; Salts; Starch