Effects of NaCl and CaCl2on physicochemical properties of pregelatinized and granular cold-water swelling corn starches

Abstract

The physicochemical properties of drum dried pregelatinized (PG) and granular cold-water-swelling<br><br>(GCWS) corn starch pastes were determined in the presence of NaCl and CaCl2 (0, 50, 100, 150 and<br><br>200 mM). Light micrographs revealed that NaCl roughened the surface of PG starch particles while<br><br>CaCl2did not bring about obvious changes on their morphology. In the case of GCWS starch, there were<br><br>some wrinkles on the surface of starch granules. NaCl increased the wrinkles but CaCl2softened the surface of granules. GCWS starch had higher water absorption, cold paste viscosity and textural parameters<br><br>than PG starch and these parameters were enhanced with addition of CaCl2while NaCl exhibited an<br><br>opposite trend for all of these factors. The Freeze-thaw (F-T) stability and turbidity of GCWS were also<br><br>higher than PG starch. In presence of salts F-T stability and turbidity of both modified starches improved<br><br>and CaCl2caused more evident changes