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<p>Salt-gelatinization offers distinct advantages to replace heat-gelatinization in the preparation of plasticized starch, due to its simple process, without energy consumption, and unique gel characteristics. Hence, in this study, NaI, CaCl<sub>2</sub>, and MgCl<sub>2</sub> salt at a concentration of 4&#xa0;mol/L were used to induce rice starch gelatinization. The results showed that rice starch was completely gelatinized by MgCl<sub>2</sub> into a strong gel after prolonged treatment (&gt; 50&#xa0;min). MgCl<sub>2</sub>-gelatinization caused extreme swelling of starch granules, leading to random large gaps on the surface, followed by simultaneous internal and external breakdown. Meanwhile, CaCl<sub>2</sub>-gelatinization started with slight damage to the outer shells, producing fragments with irregular aggregates, resulting in complete gelatinization in less than 10&#xa0;min. For NaI, gelatinization began with the penetration of I<sup>−</sup> into starch granules, followed by destruction from the hilum outward, resulting in cracks across the granule surface. The leached starch chains formed a weak gel in a short time. Overall, the findings provide additional details on the process, mechanisms, and physicochemical properties of rice starch gel prepared with various salts.</p>

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The effects of salt-gelatinization on the pasting, rheological and crystallinity properties of plasticized starch

  • 期刊论文

  • 发表日期：

    2026年1月6日

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  • Li Wang,
  • Jianquan Kan,
  • Luxuan Tang,
  • Syahariza Zainul Abidin

摘要

Salt-gelatinization offers distinct advantages to replace heat-gelatinization in the preparation of plasticized starch, due to its simple process, without energy consumption, and unique gel characteristics. Hence, in this study, NaI, CaCl2, and MgCl2 salt at a concentration of 4 mol/L were used to induce rice starch gelatinization. The results showed that rice starch was completely gelatinized by MgCl2 into a strong gel after prolonged treatment (> 50 min). MgCl2-gelatinization caused extreme swelling of starch granules, leading to random large gaps on the surface, followed by simultaneous internal and external breakdown. Meanwhile, CaCl2-gelatinization started with slight damage to the outer shells, producing fragments with irregular aggregates, resulting in complete gelatinization in less than 10 min. For NaI, gelatinization began with the penetration of I− into starch granules, followed by destruction from the hilum outward, resulting in cracks across the granule surface. The leached starch chains formed a weak gel in a short time. Overall, the findings provide additional details on the process, mechanisms, and physicochemical properties of rice starch gel prepared with various salts.