Effect of sodium chloride on the gelatinization of starch: A multimeasurement study

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 (To), peak (Tp), and end (Te) temperatures of gelatinization, gelatinization enthalpy (ΔH), storage modulus (G′), and rotational mobility coefficient (Drot), 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. © 2002 John Wiley & Sons, Inc. Biopolymers 63: 41–58, 2002