Reversibility of Salt Effects on the Thermal Stability of Potato Starch Granules

ABSTRACT The reversibility of salt effects on the gelatinization of potato starch was investigated. Following the immersion of starch into sodium sulfate or sodium bromide solution, increase or decrease respectively in the structural stability of starch was noted. By washing salt‐treated starch with water, the most retained salt was eliminated, and the gelatinization temperature and enthalpy resumed the values of the original control starch. Treating alternately with sodium sulfate and sodium bromide solution, the retained salt and gelatinization characteristics of starch changed reversibly depending on the kind of salt. The type of gelatinization behavior of starch in solutions containing different salts could be used to assess the magnitude of salt effects.