Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran.
Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran; NSW Department of Primary Industries, PMB Pine Gully Road, Wagga Wagga, 2650, Australia.
Food Chem. 2016 Dec 15;213:602-608. doi: 10.1016/j.foodchem.2016.07.027. Epub 2016 Jul 5.
The physicochemical properties of drum dried pregelatinized (PG) and granular cold-water-swelling (GCWS) corn starch pastes were determined in the presence of NaCl and CaCl2 (0, 50, 100, 150 and 200mM). Light micrographs revealed that NaCl roughened the surface of PG starch particles while CaCl2 did not bring about obvious changes on their morphology. In the case of GCWS starch, there were some wrinkles on the surface of starch granules. NaCl increased the wrinkles but CaCl2 softened the surface of granules. GCWS starch had higher water absorption, cold paste viscosity and textural parameters than PG starch and these parameters were enhanced with addition of CaCl2 while NaCl exhibited an opposite trend for all of these factors. The Freeze-thaw (F-T) stability and turbidity of GCWS were also higher than PG starch. In presence of salts F-T stability and turbidity of both modified starches improved and CaCl2 caused more evident changes.
在存在 NaCl 和 CaCl2（0、50、100、150 和 200mM）的情况下，测定了鼓干燥预糊化（PG）和颗粒冷水溶胀（GCWS）玉米淀粉糊的物理化学性质。光显微镜照片显示，NaCl 使 PG 淀粉颗粒的表面变得粗糙，而 CaCl2 对其形态没有明显变化。对于 GCWS 淀粉，淀粉颗粒表面有一些皱纹。NaCl 增加了皱纹，但 CaCl2 使颗粒表面软化。GCWS 淀粉的吸水率、冷糊粘度和质构参数均高于 PG 淀粉，随着 CaCl2 的添加，这些参数得到了增强，而 NaCl 则对所有这些因素均表现出相反的趋势。GCWS 的冻融（F-T）稳定性和浊度也高于 PG 淀粉。在盐存在的情况下，两种改性淀粉的 F-T 稳定性和浊度均得到改善，而 CaCl2 引起的变化更为明显。
