Effects of NaCl and CaCl2 on physicochemical properties of pregelatinized and granular cold-water swelling corn starches
Introduction
Starch is the most important energy reserve of plants which is stored in semi-crystalline granules varying in composition, size and shape based on their botanical sources. It is composed of d-glucose molecules in two forms of amylose and amylopectin. Amylose is a linear molecule in which the glucose units are linked together by α (1→4) linkage. Amylopectin has the same basic structure but about 5% of the glucose units are joined together by α (1→6) linkage (Jobling, 2004). Native starch granules are water insoluble at room temperature due to their complex semi-crystalline structure thus cannot play their role as thickener, gelling agent and water binder. Cold water swelling starches are usually used to overcome these problems in food products that are processed at low temperatures (Eastman, 1987, Majzoobi, Kaveh, Blanchard, et al., 2015). Drum drying of starch slurries is a traditional and one of the most common methods in producing these starches but they don’t provide a smooth texture and are susceptible to acidic conditions and shear due to the lack of granular structure (Anastasiades et al., 2002, Majzoobi, Kaveh, Blanchard, et al., 2015). Thus several methods have been suggested for producing granular cold-water swelling (GCWS) starches. These modified starches provide higher viscosity, smoother texture and are more resistant to processing conditions. GCWS starches are produced by treatments such as aqueous alcohol treatment at high temperature and elevated (Jane, Craig, Seib, & Hoseney, 1986) or atmospheric pressure (Dries, Gomand, Goderis, & Delcour, 2014) polyhydric alcohol treatment at high temperature and atmospheric pressure (Rajaoopalan & Seib, 1992) and alcoholic-alkaline treatment (Chen and Jane, 1994a, Chen and Jane, 1994b, Li et al., 2014, Majzoobi, Kaveh, Blanchard, et al., 2015). Alcoholic-alkaline treatment is one of the best methods in producing GCWS starches due to its being effective for a variety of starches high efficiency and manufacturing at ambient temperature. In this method sodium hydroxide breaks the intermolecular hydrogen bonds of starch granules, while ethanol inhibits the swelling of granules and maintains their integrity. When ethanol is evaporated, a cavity is formed in the hilum of starch granule and brings about a metastable starch granule with excellent cold water swellability (Han and Lim, 2004, Xin et al., 2012). PG and GCWS can be used in a wide range of food products including pie fillings, puddings, gravies, sauces and soups as thickening agents. These products usually contain components such as salts, sugars, organic acids, etc. which influence the functional properties of these starches. However there are scarce published papers about the effects of food ingredients on functional properties of cold water swelling starches. Majzoobi, Kaveh, Blanchard, et al., 2015, Majzoobi, Kaveh, Farahnaky, et al., 2015 investigated the effects of organic acids on physicochemical properties of PG and GCWS starches and found that acids weakens the structure of both starch pastes however the GCWS starch was more resistant to organic acids due to its granular structure. To the best of our knowledge, there is no report studying the effects of salts on physicochemical properties of these modified starches. Thus, this research was undertaken to investigate the influence of NaCl and CaCl2 on PG or GCWS starches.
Section snippets
Materials
Native corn starch that contained 9.64% moisture, 0.45% protein, 0.74% fat, 0.17% ash (measured by the approved methods of the AACC, 2000) and 28.30% total amylose as determined according to the iodine method (Morrison & Laignelet, 1983) was supplied by Mahshad Starch Company (Yazd, Iran). Pure ethanol was purchased from Parsian Company (Shiraz, Iran). Analytical grade Sodium chloride (NaCl), calcium chloride (CaCl2), sodium hydroxide (NaOH) and hydrochloric acid (HCl) were obtained from Merck
Light microscopy
The light micrographs are presented in Fig. 1. Native corn starches were round or polygonal which is the typical morphology of corn starch and has already been observed by Bai, Cai, Doutch, Gilbert, and Shi (2014) and Majzoobi, Kaveh, Blanchard, et al. (2015) with light and electron microscopy. The morphology of modified starches was totally different. PG starches lost their granular structure and had irregular shapes due to the high temperature of drums and mechanical grinding of gelatinized
Conclusion
The results of this study suggested that there are considerable differences in morphological and physicochemical properties of GCWS and PG corn starch pastes. Moreover, addition of salts brought about substantial changes on properties of starches and the extent of these changes depended on the type of salt as well as its concentration. CaCl2 increased water absorption, cold paste viscosity and mechanical properties of starch pastes. The increase of these parameters could be attributed to role
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