Effect of Na2CO3 on the Physicochemical Properties of Wheat, Corn, Rice, and Potato Starches

ABSTRACT Sodium carbonate (Na 2 CO 3 ), as an alkaline salt, is commonly used in food products to enhance color, flavor, and texture. Compared to traditional chemical modification methods, Na 2 CO 3 offers advantages such as lower cost, simpler operation, reduced environmental impact, and ease of industrial application. The effects of Na 2 CO 3 concentration (0%, 0.1%, 0.2%, 0.3%, 0.4%) on the physicochemical properties of wheat (WS), corn (CS), rice (RS), and potato starches (PS) are investigated using rapid viscosity analysis, differential scanning calorimetry, rheometry, and x‐ray diffraction spectroscopy. Na 2 CO 3 increases the peak viscosity of all four starches and promotes the swelling of WS, CS, and PS; however, the breakdown and swelling of PS are reduced owing to the presence of phosphate groups. The thermal stability of all four starches is increased by electrostatic interactions between Na + and the hydroxyl groups of starch. The addition of Na 2 CO 3 reduces both the G ' and G ″ of the WS, CS, and RS gel systems, while 0.1% Na 2 CO 3 improves the network structure of the PS gels. Na 2 CO 3 has no effect on the starch crystal types; however, the presence of Na 2 CO 3 disrupts the rearrangement of starch molecules and thus reduces the relative crystallinity of starch. This study reveals the effects of Na 2 CO 3 on the physicochemical properties of different starches and provides a theoretical basis that will facilitate further development of the application of Na 2 CO 3 in starchy foods.