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Effect of Various lons on the Kinetics of Retrogradation of Concentrated Wheat Starch Gels

Cesar Francisco Ciacco, Jeferson Lobato Fernandes

Open publisher page 30 citations

Abstract

Abstract The effect of various ions on the mode and kinetics of concentrated wheat starch gels retrogradation was investigated. The anions SCN‐, I‐, NO , Br−, F− and SO , and the cations K+, Li+ and Na+ were tested at 0,4‐M concentration. Teh results, based on the Avrami theory, indicated that the mechanism of starch crystallization is instantaneous nucleation followed by rod‐like growth of crystals regardless the ion present. The retrogradation rate for the halogens anions increased in the following order: I−, Br−, CI− and F−. The retrogradation rate for the cations increased in the following order: K+, Li+ and Na+. The results obtained were dependent of the charge distribution of the anions studied.

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Abstract The effect of various ions on the mode and kinetics of concentrated wheat starch gels retrogradation was investigated. The anions SCN‐, I‐, NO , Br−, F− and SO , and the cations K+, Li+ and Na+ were tested at 0,4‐M concentration. Teh results, based on the Avrami theory, indicated that the mechanism of starch crystallization is instantaneous nucleation followed by rod‐like growth of crystals regardless the ion present. The retrogradation rate for the halogens anions increased in the following order: I−, Br−, CI− and F−. The retrogradation rate for the cations increased in the following order: K+, Li+ and Na+. The results obtained were dependent of the charge distribution of the anions studied.

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Available abstract

Abstract The effect of various ions on the mode and kinetics of concentrated wheat starch gels retrogradation was investigated. The anions SCN‐, I‐, NO , Br−, F− and SO , and the cations K+, Li+ and Na+ were tested at 0,4‐M concentration. Teh results, based on the Avrami theory, indicated that the mechanism of starch crystallization is instantaneous nucleation followed by rod‐like growth of crystals regardless the ion present. The retrogradation rate for the halogens anions increased in the following order: I−, Br−, CI− and F−. The retrogradation rate for the cations increased in the following order: K+, Li+ and Na+. The results obtained were dependent of the charge distribution of the anions studied.

Key concepts: Retrogradation (starch), Starch, Kinetics, Wheat starch, Nucleation, Chemistry, Avrami equation, Ion

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Effect of Various lons on the Kinetics of Retrogradation of Concentrated Wheat Starch Gels — Research Paper | ScholarLens