Influence of electrolytes on the heat-induced swelling of aqueous dispersions of native wheat starch granules

The gelatinization of native wheat starch granules in some monovalent salt solutions (i.e. sodium and potassium chlorides and nitrates) was studied as a function of type and concentration of electrolyte by different techniques. The granular swelling at different temperatures was derived on a macroscopic scale from the swelling volume, whereas particle size analysis yielded information on a microscopic scale. Crosscorrelation revealed a close relationship between both approaches. Differential scanning calori-metry (DSC) indicated that all studied monovalent salts had a similar (protective) effect at 0.1 M concentration. However, at higher concentrations, a markedly different effect was observed for chlorides as compared to nitrates. A highly similar tendency was also observed from the gelatinised starch viscosity: whereas the consistency coefficient gradually decreased with increasing chloride concentration, it displayed a minimum value at low nitrate concentrations followed by a steady increase at higher concentrations. The sensitivity of the swelling of native wheat starch granules to ions could be explained from a combination of a general electrolyte effect at low concentrations and specific ion effects (in line with the Hofmeister anion series) at higher concentrations.