Electric Literature of ClNaIn 2019 ,《The mechanism of salt effects on starch gelatinization from a statistical thermodynamic perspective》 appeared in Food Hydrocolloids. The author of the article were Nicol, Thomas W. J.; Isobe, Noriyuki; Clark, James H.; Matubayasi, Nobuyuki; Shimizu, Seishi. The article conveys some information:
A review. Understanding the gelatinization of starch requires a theor. framework that can extract microscopic information from the literature’s abundant exptl. data in a quant. manner. Recent developments in statistical thermodn. have been adapted here to extract the starch-water and starch-salt affinity changes that occur during gelatinization, in a manner beyond the capabilities of traditional polymer theory. We have clarified the mechanism that leads to the increases of salt binding upon gelatinization at high concentrations Contrary to previous assumptions, salt-starch affinity has been shown to be predominant in the salt effect on gelatinization over water structure contributions. How the temperature of gelatinization depends on salt concentration can be rationalized by the exclusion of salts at low salt concentrations from the gelatinized state and salt anion accessibility to the inside of the starch granule at increased concentration Finally, the salt anion accessibility informs whether gelatinization progresses from the hilum or the periphery of the starch granule. In the experiment, the researchers used many compounds, for example, Sodium chloride(cas: 7647-14-5Electric Literature of ClNa)
Sodium chloride(cas: 7647-14-5) has been used for the preparation of tris buffered saline, phosphate buffered saline, MPM-2 (mitotic protein monoclonal 2) cell lysis buffer, immunoprecipitation wash buffer, LB (Luria-Bertani) media and dialysis buffer.Electric Literature of ClNa
Referemce:
Chloride – Wikipedia,
Chlorides – an overview | ScienceDirect Topics