Effects of Ca- and Na-lignosulfonate on starch gelatinization and network formation

The interaction of lignosulfonates with starches was examined by microscopy and viscosity measurements. 8% starch dispersions with Ca- or Na-lignosulfonate, or with only Ca2+ or Na+, were heated to 97 °C and cooled to 50 °C in a Brabender Viscograph, the gelatinization was followed by light microscopy and image analysis, and the gel network formed after cooling to 4 °C was studied under the transmission electron microscope. gnosulfonates (2%) delayed the initial granule swelling in all starches (native maize, waxy maize and waxy barley). The presence of ions enhanced amylose leakage resulting in lower peak viscosity. The viscosity during cooling increased more with Ca-LS than with Na-LS. With a low lignosulfonate concentration the network formed after cooling was homogeneous with fine strands. With Na-lignosulfonate, as well as with Na+, the network connectivity deteriorated and spherical aggregates formed. Ca-lignosulfonate induced a network with thick strands, but with Ca2+ the strands became thinner.