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The effect of sodium chloride on the rheological properties of natural waxy starches

Key words:
waxy starch, rheological properties, texture, salt.

Summary
Rheological properties of starch are strongly affected by the environmental factors, such as
co-solutes presence and pH. The phenomenon of the impact of inert electrolytes on
rheological properties of starch pastes has been the subject of research in many scientific
centres. However, relatively young on the market waxy starches of potato and rice origin were
not extensively investigated. The aim of the work was to evaluate the effect of sodium
chloride on rheological properties of waxy starches of different botanical origin.
The experimental material consisted of commercial native starches of potato, corn and rice
origin (waxy and normal). Pasting properties of investigated starches were determined with
Brabender viscograph on 5% starch suspensions with 3% sodium chloride addition.
Rheological properties of starch pastes were studied using RotoVisco1 rheometer (Haake)
equipped with Z20 sensor. Determination of: flow curves and apparent viscosity vs.
temperature curves was performed. Moreover universal texture profile (TPA) was analyzed
using TA.XT2 texturometer (Stable Micro Systems).
It was found that the addition of sodium chloride was significantly affecting the pasting
properties and final viscosity of all investigated starches. However waxy starches were more
resistant to the presence of sodium chloride. Moreover all investigated starch pastes were non-
Newtonian, peseudoplastic and thixotropic fluids. The addition of salt decreased the viscosity
of starch pastes regardless of the shear rate, share time or temperature.

mgr inż. Jacek LEWANDOWICZ
dr inż. Hanna ŚMIGIELSKA
Poznań University of Economics
and Business
Faculty of Commodity Science
Department of Natural Science and Quality Assurance
Al. Niepodległości 10, 61-875, Poznań, Poland
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
dr Joanna LE THANH-BLICHARZ
Prof. Wacław Dąbrowski Institute of Food Agricultural
and Food Biotechnology, Department of Food
Concentrate and Starch Products, Poznań, Poland
ul. Starołęcka 31, Poznań, Poland

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