Abstract
The influence of pH, and of electrolytes, on the viscoelastic properties of potato and cassava starch gels was investigated, using a cone-and-plate rheometer run in the oscillatory mode. The gel strength of the potato starch gels had a maximum around pH 8·5, and was markedly lowered by the addition of even small amounts of electrolytes. This may be due to an electrostatic interaction between potato starch phosphate groups and added cations which blocks the normal phosphate-to-phosphate cross-linking. Neither pH nor electrolytes affected the viscoelastic properties of cassava starch gels. The gelatinization temperature and the gelatinization enthalpy of potato starch, as measured by differential scanning calorimetry, were insensitive to pH and to low electrolyte concentrations.
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