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Effects of salts on the freeze–thaw stability, gel strength and rheological properties of potato starch

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Abstract

The objective of this study was to evaluate the effects of different salts (NaF, NaCl, NaBr, NaI, K2SO4, KCl, KNO3, KSCN, LiCl) on freeze–thaw stability, gel strength and rheological properties of potato starch. Addition of the structure-making (salting-out) ions, such as F− and SO4 2−, decreased freeze–thaw stability and increased gel strength, maximal storage modulus (G′) and maximal loss modulus (G″) of potato starch, due to a stronger three-dimensional network by promoting the starch retrogradation and inhibiting starch gelatinization. Shear stress versus shear rate of all samples at 25 °C was well fitted to the simple power-law model with high determination coefficients (R2 = 0.9863–0.9990). Flow behavior index (n), consistency index (K) and apparent viscosities increased with adding salting-out ions. However, the structure-breaking (salting-in) ions had reverse effects on freeze–thaw stability, gel strength and rheological characteristics of potato starch. The addition of structure-breaking ions, such as Br−, NO3 −, I−, SCN−, Na+ and Li+, decreased gel strength, G′ and G″ values and increased freeze–thaw stability. Salts could significantly influence on the retrogradation of potato starch, generally following the ion order: F− > SO4 2− > Cl− > Br− > NO3 − > I− > SCN− for anions and K+ > Na+ > Li+ for cations, consistent with the Hofmeister series.

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Acknowledgments

The authors acknowledges the financial support from the Fundamental Research Funds for the Central Universities (Project 2013PY096) and the Ministry of Scientific and Technology, China (Grant No. 2012BAD28B06).

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Authors and Affiliations

  1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, Hubei, China

    Wei Wang, Hongxian Zhou & Hong Yang

  2. Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan, Changde, 415000, Hunan, China

    Hong Yang

  3. Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, 430070, Hubei, China

    Hong Yang

  4. National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, 430070, Hubei, China

    Hong Yang

  5. Aquatic Product Engineering and Technology Research Center of Hubei Province, Wuhan, 430070, Hubei, China

    Hong Yang

  6. Laboratory of Animal Virology, College of Veterinary Medicine, Huazhong Agricultural University, Wuhan, 430070, Hubei, China

    Min Cui

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  1. Wei Wang
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  2. Hongxian Zhou
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  3. Hong Yang
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  4. Min Cui
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Correspondence to Hong Yang or Min Cui.

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Wang, W., Zhou, H., Yang, H. et al. Effects of salts on the freeze–thaw stability, gel strength and rheological properties of potato starch. J Food Sci Technol 53, 3624–3631 (2016). https://doi.org/10.1007/s13197-016-2350-5

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  • DOI: https://doi.org/10.1007/s13197-016-2350-5

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