Tentative Hypothesis to Explain How Electrolytes Affect the Gelatinization Temperature of Starches in Water

Abstract

Abstract An hypothesis is proposed to explain some phenomena arising from the interactions between starch and electrolytes in water. The basis of this hypothesis is formed by the following claims: a) starch is a weak acid ion exchanger; b) cations tend to protect and to stabilize the granule structure; c) anions are the gelatinizing agents by rupturing hydrogen bonds. Arguments are put forward to sustain these claims.