title: Effects of salts on the freeze-thaw stability, gel strength and rheological properties of potato starch.
abstract: The objective of this study was to evaluate the effects of different salts (NaF, NaCl, NaBr, NaI, K2SO4, KCl, KNO3, 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 SO42-, 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 (R2= 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-, NO3-, 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-> SO42-> Cl-> Br-> NO3-> I-> SCN-for anions and K+> Na+> Li+for cations, consistent with the Hofmeister series.
authors: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 Hubei China.
authors: Wei
authors: W
authors: Wang
authors: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 Hubei China.
authors: Hongxian
authors: H
authors: Zhou
authors: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 Hubei China ; Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan, Changde, 415000 Hunan China ; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, 430070 Hubei China ; National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, 430070 Hubei China ; Aquatic Product Engineering and Technology Research Center of Hubei Province, Wuhan, 430070 Hubei China.
authors: Hong
authors: H
authors: Yang
authors: Laboratory of Animal Virology, College of Veterinary Medicine, Huazhong Agricultural University, Wuhan, 430070 Hubei China.
authors: Min
authors: M
authors: Cui
keywords: Hofmeister series; Potato starch; Retrogradation; Rheology; Salts