Effect of salts on textural, color, and rheological properties of potato starch gels

被引：16
|
作者：
Chen, Yifang [1 ]
Wang, Chenjie [1 ]
Chang, Tong [1 ]
Shi, Liu [1 ]
Yang, Hong [1 ,2 ,3 ,4 ]
Cui, Min [5 ,6 ]
机构：
[1] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China
[2] Huazhong Agr Univ, Key Lab Environm Correlat Dietol, Minist Educ, Wuhan 430070, Hubei, Peoples R China
[3] Ctr Convent Freshwater Fish Proc Wuhan, Natl R&D Branch, Wuhan, Hubei, Peoples R China
[4] Aquat Prod Engn & Technol Res Ctr Hubei Prov, Wuhan, Hubei, Peoples R China
[5] Huazhong Agr Univ, State Key Lab Agr Microbiol, Wuhan 430070, Hubei, Peoples R China
[6] Huazhong Agr Univ, Coll Vet Med, Lab Anim Virol, Wuhan 430070, Hubei, Peoples R China
来源：
STARCH-STARKE | 2014年 / 66卷 / 1-2期
关键词：
Color; Potato starch; Rheology; Salt; Texture; RICE STARCH; SODIUM-CHLORIDE; FLOUR DOUGHS; GELATINIZATION; BEHAVIOR; WATER;
D O I：
10.1002/star.201300041
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The objective of this study was to determine effects of salts on textural, color, and rheological properties of potato starch gels. Sodium chloride, calcium chloride, and calcium lactate had no significant effect on textural properties of starch gels. However, gel strength was significantly increased by addition of copper sulfate, ferrous sulfate, potassium aluminum sulfate dodecahydrate, ferric sulfate, and ferric chloride, and decreased greatly by addition of ferric citrate. Effects of salts on the hardness of potato starch gels were similar to that on gel strength. The L* values of starch gels were reduced by adding sodium chloride, calcium chloride, calcium lactate, copper sulfate, ferrous sulfate, and ferric citrate. Potato starch suspensions with salts exhibited higher storage modulus (G) and loss modulus (G), except with 1% sodium chloride. Results showed that salts had significant effects on the textural, color, and rheological properties of potato starch gels.
引用
收藏
页码：149 / 156
页数：8
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