Gelatinisation Properties of Cassava Starch in the Presence of Salts, Acids and Oxidising Agents

Abstract

The effect of various cations, anions, acids and oxidising agents on the gelatinisation properties of cassava starch was studied and wide variation was observed in the pasting and swelling properties. Sodium chloride and sodium thiosulphate slightly lowered the peak viscosity of cassava starch with increase in concentration, whereas with sodium sulphite, calcium chloride and sodium hypochlorite, a more significant decrease in the viscosity and breakdown was observed. Ferrous sulphate, alum, aluminium chloride and acids enhanced the peak viscosity at lower concentrations followed by a decrease at 1% and above. Sodium metabisulphite elevated the viscosity at 0.05 and 0.1%, while sodium hypochlorite lowered the viscosity and breakdown. DSC studies showed that aluminium chloride, sodium sulphite, and sodium thiosulphate brought about an increase in T onset , T end and DH values at higher concentrations. A decrease in swelling volume was observed from 0.05 to 1% concentration of sodium chloride and above that there was a gradual increase. With sodium sulphite, a significant increase in swelling volume was observed at 2.5 and 5% levels. With 0.05 and 0.1% aluminium chloride and sodium metabisulphite an increase in swelling volume was noticed, but at higher concentrations there was a drastic fall. Sodium chloride, sodium sulphite, sodium thiosulphate and calcium chloride brought about decrease in starch paste clarity with increase in salt concentration, whereas ferrous sulphate, aluminium chloride, sodium hypochlorite, hydrochloric acid and acetic acid improved the starch paste clarity.

Effect of NaCl and sugar on physicochemical properties of flaxseed polysaccharide-potato starch complexes

“…Comparable results have been found for rice starch 4 , and wheat starch granules 18 . For cassava starch, however, no significant change in peak viscosity was observed when the NaCl level increased from 0.05-2%, while it slightly increased at 2.5 and 5% NaCl 3 . Differing from cassava starch, PS molecule contains phosphate groups which would affect the viscosity by interacting with NaCl 19 .…”

“…Viscosity of corn starch could be increased with salt 2 . Peak viscosity of cassava starch could be promoted with 2.5-5% NaCl 3 . Rice starch with high content of amylopectin exhibits better swelling properties.…”

The Use of Rheum ribes as a Functional Ingredient in Bicscuit Production

“…Fakat şişen nişasta granüllerinin sürekli ısıtılması ve karıştırılmasıyla nişasta süspansiyonunda kırılmalar oluşarak viskozitede azalma meydana gelir. Viskozite değeri minimum değere ulaşır (Jyothi et al, 2005). Oluşan bu azalma, yani pik viskozitesiyle, incelme sonrası viskozite arasındaki fark, HVT analizinde incelme viskozitesi olarak adlandırılır.…”

A Review on Physicochemical and Thermorheological Properties of Sago Starch

“…Many studies have been curried out to investigate the effect of salts when it mixed with starch [7,21,[59][60][61][62][63][64] which reported that salts caused an elevation or depression of gelatinization temperature and gelatinization enthalpy, depending on the types of salt and their concentrations used. Researchers [7,21,59] have reported that NaCl and CaCl 2 combination at low concentrations, slightly increased the T p of sago starch but, when the concentrations increased further (up to ~2 M for NaCl and ~1 M for CaCl 2 ), these temperatures decreased.…”