Related Experiment Video
Updated: May 4, 2026

Analysis and Specification of Starch Granule Size Distributions
Published on: March 4, 2021
Effect of salt concentration on the structure and properties of wheat starch-acetylated starch binary gels
Lilin Zhu1, Xiaowen Pi1, Shengsong Ji2
1College of Food Science, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Southwest University, Chongqing, 400715, China.
Abstract:
The effect of sodium chloride concentration (0-0.20 M) on the structure and properties of wheat starch-acetylated starch (WS-AS) binary gel was investigated. The addition of an appropriate salt concentration decreased the hardness, cohesion, and chewiness of the WS-AS binary gel (0.02-0.05 M). In addition, the amylose leaching content and spin-spin relaxation time (T2) of the saline sample were lower than those of the salt-free sample. Correlation analysis indicated that changes in gel properties were consistent with the inhibition of system retrogradation at an appropriate salt level (0.02-0.05 M). Overall, an appropriate salt concentration suppressed retrogradation in the WS-AS system by modulating hydrophobic interactions and restricting chain entanglement, thereby retarding starch-chain rearrangement and providing guidance for the design of wheat starch-based food matrices with tailored properties.
Related Concept Videos
SDS-PAGE
A variation of gel electrophoresis, termed polyacrylamide gel electrophoresis (PAGE), is commonly used for separating proteins according to their molecular size by passing them through a polyacrylamide gel. Because of the varying charges associated with amino acid side chains, PAGE can be used to separate intact...
Problem Solving on Stress and Strain
Ionic Strength: Effects on Chemical Equilibria
In this solution, the primary...

