The physicochemical properties of small‐ and large‐granule wheat starches were investigated to reveal whether gelatinization properties and rheological behavior differ between size classes of wheat starch. All samples contained 60% water (w/w, wb). The starch granule size and shape were examined by scanning electron microscopy in the separated A‐ and B‐type granule populations and in the whole wheat starch granule population. Differential scanning calorimetry (DSC) and electron spin resonance (ESR) analyses were performed in parallel with rheological measurements using dynamic mechanical thermal analysis (DMTA) to relate the viscoelastic changes to modifications in dynamic properties of aqueous solutions and structural disorganization of starch. The small (B‐type) granules had slightly higher gelatinization temperature and lower gelatinization enthalpy than did the large (A‐type) granules. Also, B‐type granules had higher enthalpy for the amylose‐lipid complex transition. Moreover, our results suggested that small granules have higher affinity for water at room temperature. It seems that there is a less ordered arrangement of the polysaccharide chains in the smaller granules when compared with the larger ones. These differences in functional properties of small and large granules suggested that the granule size distribution is an important parameter in the baking process.

Additional data are needed for most of the studied nutraceuticals. Studies of good quality are needed to draw solid conclusions regarding their efficacy but nutraceuticals could represent good alternates for OA management. Their use should be driven by any recommendations.

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The effect of sodium chloride on the gelatinization and rheological properties of wheat and potato starches has been studied using differential scanning calorimetry, dynamic mechanical thermal analysis, and electron spin resonance techniques. All samples contained 60% water (w/w wet starch basis) and the salt content ranged from 0 to 16% (g/100 g starch-water). The presence of salt affected the onset (T(o)), peak (T(p)), and end (T(e)) temperatures of gelatinization, gelatinization enthalpy (DeltaH), storage modulus (G'), and rotational mobility coefficient (D(rot)), and the effect differed by salt concentration. 1H-NMR was used in parallel in order to elucidate how salts affect the properties of water in starch suspensions and in aqueous salt solutions according to their position on the Hofmeister series classification. The obtained results suggest that the mechanism of starch gelatinization in salt solutions can be attributed to the effect of solute on water properties and direct polymer-solute interactions. These two effects conflict with one another and result in complex effect patterns depending on the concentration of the salts.