Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, Iran.
Department of Food Science, College of Agriculture, University of Basrah, Basrah, Iraq; College of Medicine, University of Warith Al-Anbiyaa, Karbala, Iraq.
Int J Biol Macromol. 2024 Jun;272(Pt 2):132865. doi: 10.1016/j.ijbiomac.2024.132865. Epub 2024 Jun 4.
The presence of salt can impact the fluid phase and gelatinization process of starch granules. The variation in viscosity and rheology models including the Herschel-Bulkley, the Casson model, and the power law, were determined by adding salts before and after starch ultrasonication. Non-isothermal kinetics can be utilized for the mathematical modeling of the gelatinization process and the evolution of the reaction. Unlike Na ions, Ca ions notably elevate viscosity. The Casson model accurately predicts viscosity data. Results indicate that the addition of Na ions decreases yield stress by up to 60.4 %, while Ca ions increase by up to 100.8 %. Adding Na ions decreases the required thermal energy by as much as 49.6 %, while the presence of Ca ions can lead to a substantial increase of up to 337.1 % compared to control samples. The positive ∆G indicates a non-spontaneous gelatinization process. The addition of NaCl promotes a spontaneous reaction, while the addition of CaCl increases the Gibbs energy. The changes in entropy are minimal, implying minimal changes in starches' disorder structure.
盐的存在会影响淀粉颗粒的流体相和胶凝化过程。通过在淀粉超声处理前后添加盐，可以确定粘度和流变学模型（包括 Herschel-Bulkley 模型、Casson 模型和幂律模型）的变化。非等温热力学可用于胶凝化过程和反应演化的数学建模。与 Na 离子不同，Ca 离子显著提高了粘度。Casson 模型可以准确预测粘度数据。结果表明，添加 Na 离子可使屈服应力降低多达 60.4%，而添加 Ca 离子可使屈服应力增加多达 100.8%。添加 Na 离子可使所需的热能降低多达 49.6%，而与对照样品相比，Ca 离子的存在会导致热能增加高达 337.1%。正的 ∆G 表明胶凝化过程是非自发的。添加 NaCl 会促进自发反应，而添加 CaCl 会增加 Gibbs 能。熵的变化很小，这意味着淀粉无序结构的变化很小。
