Effect of NaCl on physicochemical properties of xanthan gum – Water chestnut starch complexes

Accepted Manuscript Effect of NaCl on physicochemical properties of xanthan gum – Water chestnut starch complexes

Zubala Lutfi, Feroz Alam, Anjum Nawab, Abdul Haq, Abid Hasnain PII: DOI: Reference:

S0141-8130(17)35072-9 https://doi.org/10.1016/j.ijbiomac.2019.03.052 BIOMAC 11882

To appear in:

International Journal of Biological Macromolecules

Received date: Revised date: Accepted date:

19 December 2017 23 February 2019 7 March 2019

Please cite this article as: Z. Lutfi, F. Alam, A. Nawab, et al., Effect of NaCl on physicochemical properties of xanthan gum – Water chestnut starch complexes, International Journal of Biological Macromolecules, https://doi.org/10.1016/ j.ijbiomac.2019.03.052

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ACCEPTED MANUSCRIPT Effect of NaCl on physicochemical properties of xanthan gum – water chestnut starch complexes Zubala Lutfi*,Feroz Alam, Anjum Nawab, Abdul Haq, Abid Hasnain

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Zubala Lutfi (*Corresponding author)

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Department of Food Science & Technology, University of Karachi, Karachi-75270, Pakistan E-mail: [email protected]

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Tel: +92-324-2013186

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Fax no: +92-21-99243206

Dr. Feroz Alam

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Department of Food Science & Technology, University of Karachi, Karachi-75270, Pakistan

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E-mail: [email protected] Dr. Anjum Nawab

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E-mail: [email protected]

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Department of Food Science & Technology, University of Karachi, Karachi-75270, Pakistan

Dr. Abdul Haq

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Department of Food Science & Technology, University of Karachi, Karachi-75270, Pakistan

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E-mail: [email protected]

Dr. Abid Hasnain

Department of Food Science & Technology, University of Karachi, Karachi-75270, Pakistan E-mail: [email protected]

ACCEPTED MANUSCRIPT Highlights  Isolation of starch from dried water chestnuts.  The swelling of native water chestnut starch granule as well as starch/xanthan mixture was restricted in the presence of NaCl.

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 NaCl was found to increase the solubility of water chestnut starch alone and also in the

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presence of xanthan gum.

 Addition of salt showed higher transparency values and lower freeze thaw stability.

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 Pasting properties of native starch and starch/gum blends were affected by the addition of

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salts.

ACCEPTED MANUSCRIPT Abstract: Pasting and functional properties of water chestnut starch (WCS) alone and mixture of WCS and xanthan gum (XG) were determined by addition of NaCl (0.5, 1, and 2%) at fixed water chestnut starch (5%) and xanthan gum (0.3%) concentration. Results indicated that presence of NaCl had

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a significant impact on functional and pasting properties of both WCS alone and WCS – XG

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mixture. Pasting temperature of WCS and WCS – XG mixture increased linearly with increasing

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salt content, whereas a reverse trend was observed in peak viscosity and set back in case of WCS alone. It was found that addition of NaCl decreased the swelling power of WCS alone, while it

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increased in case of WCS – XG mixture. The water absorption of WCS – XG improved

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drastically by the addition of NaCl while a rapid decline in syneresis was observed with WCS – XG mixture. The transparency of both WCS and WCS – XG mixture were found to be increased

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after the addition of NaCl.

ACCEPTED MANUSCRIPT 1. Introduction Amongst the food hydrocolloids starch is the most abundant and is considered most important. It has myriad of uses and not restricted to just a staple ingredient in breads and noodles. It is also used as a thickening agent, gelling agent, stabilizer and fat replacer in processed foods. Non-

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starch hydrocolloids (named ‘‘hydrocolloids’’ hereafter) on the contrary, especially natural and

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its derived polysaccharides, have excellent functional properties which has been exploited in

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controlling rheological and textural components of foods, moisture retention and maintenance of

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overall product quality during storage [1].

The advantages of using hydrocolloids in starch based food systems have been extensively

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investigated and conclusion drawn was that the incorporation of most of the hydrocolloids

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enhanced or modified the retrogradation behaviors of starch [2]. When gums (e.g. Xanthan, Guar, CMC, Acacia) were added to starch there was modification of pasting and rheological

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properties of the starch and gums thus can be used to control these properties [3,4]. Xanthan gum

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is most preferred food gum after starch, over other polysaccharides owing to its unparalleled salient features. It is generally used as thickening, stabilizing, emulsifying and foaming agent. Its

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high water holding capacity encourages its use for controlling the syneresis and to avoid ice

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crystal growth in frozen food. It is generally unaffected by ionic strength, pH or temperature change so it can be used in various foods such as salad dressings. As a general rule most food products have starch and hydrocolloids together in the formulation. The other ingredient which can significantly modified gelatinization and rheological properties of starches is salt [5, 6]. The effect elicited by the salt on these properties was dependent on the type of salt added and its concentration in the mixture [7]. Many researchers have studied the effect of salt on xanthan gum conformation and its rheology [8-10]. In the presence of salts,

ACCEPTED MANUSCRIPT xanthan undergoes a disorder to order conformational transition from a random coil to a helix which affects its solution rheology. There is an increasing demand for starches by the food processing industries leading to a demand-supply distortion. Conventional sources of edible starches will not suffice therefore the endeavor is to find non-conventional sources of edible

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starch such as legumes and seeds. These sources could extend the spectrum of options and bridge

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the gap and fulfill the functional requirements which are desired and also necessary for value

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addition [11].

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Water Chestnut (Trapa bispinosa) is an important and marketable agricultural commodity which is cultivated in several regions of Pakistan especially in Punjab and Sindh provinces. It is

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available at a competitive price. The high carbohydrate content of water chestnut makes it

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powerful source of starch for the industrial and domestic uses and it could be use as substitute for other commercial starches such as potato, corn and wheat. Existing literature have been very

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limited studies on the physicochemical properties of water chestnut starch. Moreover, water

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chestnut starch has not been studied extensively especially with regards to its interaction with hydrocolloids and salt. Therefore the main objective of the study is to understand the effect of

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sodium chloride on the pasting, and rheological properties of water chestnut starch alone and

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with xanthan gum mixtures. 2. Material and methods 2.1. Materials

Samples were prepared with water chestnut starch (WCS), xanthan gum and NaCl in aqueous solutions. Dried water chestnuts were purchased from local market of Karachi, Pakistan.

ACCEPTED MANUSCRIPT Xanthan gum was purchased from Pakistan Gum and Chemicals Ltd, Pakistan. All chemicals used were of analytical reagent grade and purchased from Sigma-Aldrich Co. (St. Louis, MO). 2.2. Isolation of starch The isolation and purification of starch from water chestnut was done by following previously

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published method [11].

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2.3. Sample preparation

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Water chestnut starch (5% w/w) was dry mixed with a wide range of added NaCl concentrations (0.5%, 1% and 2%) in all preparations prior to the addition of xanthan gum.

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WCS and XG samples were prepared on a dry weight basis. WCS/XG dispersions were prepared

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by mixing starch (5% w/w) and XG (0.3% w/w) in water under agitation and then heated to 80 o

C for complete hydration of gum. Finally, 0.5, 1, and 2% of NaCl (based on WCS/XG

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dispersion) was added and agitated again for complete homogenization of all the ingredients.

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2.3. Scanning Electron Microscopy (SEM)

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The starch-XG mixture was prepared by dispersing the XG (0.3% w/v) in water under agitation and heated at 80 °C for complete dissolution of the gum. After cooling at 25 °C, the starch (5%

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w/v) and salt with different concentrations (0.5, 1, 2 % w/v) were added under agitation and

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homogenize thoroughly.

The starch-XG mixture with and without salt were evaluated using a scanning electron microscope (JSM, 6380A, Jeol, Japan) at 1000X magnification. Starch samples were sprinkled on adhesive tape, attached to specimen studs and coated with gold JFC-1500 (JEOL, Tokoyo, Japan). An accelerating potential of 10 kV was used during electron microscopy in this study. 2.4. Swelling and solubility

ACCEPTED MANUSCRIPT Swelling power and solubility of WCS alone and WCS – XG complexes dispersed in the aqueous solution of NaCl were determined by using the method of Waliszewski et al. [12] with some modifications. The suspensions were heated in the temperature range of 60 - 90 °C, for 30 minutes with intermittent shaking. After heating, the samples were cooled to room temperature

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and then centrifuged for 15 minutes at 3000 X g. The supernatants were dried at 130°C for 24 h.

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Swelling power (SP) was calculated by taking the ratio of the wet weight of precipitated starch

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(Wwp) to its dry weight (Wps), i.e.

(1)

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SP (g/g) = Wwp / Wps

Whereas, the solubility (SOL) was calculated by taking the percentage of dry weight of soluble

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in supernatant (Wds) to the dry weight of initial starch sample (Wo), i.e.

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2.5. Water absorption capacity

(2)

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SOL (%) = Wds / Wo * 100

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Water absorption capacity (WAC) of native starch and starch gum mixtures in the presence of NaCl was determined according to the method of Okezie & Bello [13]. The samples were

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dispersed in calculated amount of water and left at room temperature for 30 minutes. The samples were then poured into pre weight centrifuge tube and centrifuged at 5000 X g for 30

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minutes. Residue was decanted and the separated water was measured. The amount of water absorbed (total minus separated) was determined. 2.6. Pasting properties The pasting properties of starch/gum and starch/gum/salts mixtures were investigated using a Brabender micro-viscoamylgraph (Germany). Starch-gum suspensions were prepared by first dispersing the gum powder (0.3%, w/w) in deionized water under agitation and then starch (5%

ACCEPTED MANUSCRIPT starch, w/w) was slurried in the gum solution. After that the salt was added at 0.5, 1 and 2% in the mixture and again mixed thoroughly for 10 min. All samples were then heated from 30◦C to 95◦C at 1.5◦C/min, held at 95◦C for 10 min and then cooled back to 50◦C at a rate of 1.5◦C/min and finally kept at this temperature for 10 min.

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2.7. Freeze thaw stability

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The slurries obtained from microviscoamylograph were transferred into graduated screw cap tubes and stored in a freezer at -10 °C. The samples were taken out from the freezer after 7 days

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and kept at 30 °C for 4h. The water separated from gel through vacuum filtration was recorded for the calculation of % syneresis [1].

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2.8. Paste clarity

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The clarity of water chestnuts starch paste was determined by the using the method of

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Waliszewski et al. [12] with some modifications. The slurries were kept for 30 minutes in screw cap test tubes with continuous shaking at boiling water bath. The contents were then allowed to

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cool at room temperature for measuring % transmittance at 650nm using spectrophotometer

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(Beckman Du-650, CA, (USA).

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2.9. Statistical analysis

All the tests were performed in triplicate and ANOVA (Analysis of Variance) was applied on the data followed by Duncan’s test to distinguish the treatments at 5% level of significance. The data was analyzed using SPSS (Version 17.0. Inc, Chicago, USA) statistical program. 3. Results and Discussion 3.1. Scanning Electron Microscopy

ACCEPTED MANUSCRIPT Native water chestnut starch showed the intact and swollen granules (Fig. 1a) without any defects and damages. All the granules were oval protruding horns, which verified the study conducted by our group previously [1]. Starch granules in the presence of NaCl at different concentrations (Fig. b,c,d) appeared

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defective. As the concentration of salt was increased, most of the granules of starch were broken

porous as compared to the intact granules of native starch.

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and lost their original shape and surface smoothness (Fig 1b, c, d

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In the starch-XG mixture (Fig. 1d), besides the intact and swollen granules, the entanglement

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(Fig. 1d →) between the XG and the water chestnut starch could also be observed, as if the gum were penetrating between the swollen granules. Similar results were reported by other authors

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while working with mango kernel starch and xanthan gum mixture [2].

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In WCS/XG mixtures, after the addition of NaCl the shape of granules appeared defective. Their

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dimensions were reduced significantly and they became more porous than their native counterparts. It was also evident by the increase in swelling power of the composed system. The

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increase in swelling in the presence of NaCl could be due to the starch exchanged cations from the solution for hydrogen ions, resulting in the increase of the swelling volume and the decrease

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of the mobility of starch granules. 3.2. Swelling power and solubility It has been established without doubt that swelling power is a component of temperature and is directly proportional to rise in temperature. The maximum swelling power of isolated 99% pure WCS is 12.33 g/g at 90 oC (Fig. 2). This value is lower as reported by Rosell et al. [14] for other commercial starches like potato and rice strarch but much higher than the value reported bySingh

ACCEPTED MANUSCRIPT et al. [15]. This could be due to the difference in cultivars of water chestnut crop. One important point which must be mentioned was that the addition of NaCl lowers the swelling power of WCS by up to 5.60 at 0.5% level. Further addition resulted in significant drop in the swelling power and at 2% NaCl concentration maximum loss of swelling power was observed (4.65g/g). With

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other commercial starches similar results were reported [6, 16, 17]. It was theorized that the

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reduction of swelling power may be attributed to the electrostatic interaction between starch

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molecules and salt ions or more likely competition between salt and starch for the available water. The decrease in swelling factor also causes decrease in amylose leaching [18]. In case of

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WCS /XG blend the swelling power was markedly lowered at 2% salt concentration (Fig. 3). In a

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broader perspective the reduction of swelling power by the addition of NaCl and decreased

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amylose leaching thereof follows the order of the Hofmeister series [17]. As with the swelling power a similar trend was noticed in the solubility of water chestnut starch.

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The solubility increased with increase in temperature and highest solubility was observed at

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90°C for native water chestnut starch (Fig. 4). The value reported is 5.7% at 90°C and was much lower than that reported by Gul et al. [19]. This lower value could be due to different cultivars of

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water chestnut as mentioned earlier. Further, addition of salt (NaCl) increased the solubility of

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native WCS linearly as the concentration of salt increased. In the study reported by Zhou et al. [20], similar results were mentioned and he went on to explain that the monoatomic Cl- ion which has a large diameter and greater degree of polarization tends to disrupt the hydrogen bonds between starch-starch and starch-water thus lending more water molecules access which further increased the solubility as opposed to native starch. Therefore such solutes could increase water solubility of native WCS. Studies have revealed that hydrocolloids increased solubility of statches and also enhanced leaching of soluble solids from it [14, 21].

ACCEPTED MANUSCRIPT A combination of water chestnut starch and xanthan gum showed similar results (Fig. 5). When NaCl was added at different concentrations to WCS-XG blend the solubility of the mixture was enhanced. The maximum solubility (21.2%) was noticed in the presence of 2% NaCl. At 0.5% and 1% salt concentration the solubility did not change. The above results indicated that the 2%

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salt concentration was the best to achieve dominant solubility of WCS-XG mixture.

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3.3. Water absorption

The relationship between water absorption capacities of WCS and NaCl at different

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concentrations is shown in Table 1. The addition of NaCl to WCS had substantial effect on the water absorption capacity of the native starch. A marked decrease in water absorption capacity of

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WCS was observed. NaCl is a swelling deterrent negatively affects the water absorption capacity

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of WCS. Day [22] expressed that in presence of NaCl the entry of water molecules into WCS granules was prevented due to an electrostatic blanket. This results in reduction of swelling of

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starch. Zhouet al. [20] described similar results for potato starch and stated that the Cl- ions do

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not play any role in affecting the water absorption of starch granules but Na+ ions do negatively impact the swelling power.

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Addition of salt to WCS / XG blend substantially increased water absorption capacity (Table 2).

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This increase in WAC is attributed to synergistic effect of both xanthan and NaCl. The WAC is directly related to the structural properties of the added biopolymer. Large number of hydroxyl groups in xanthan gum caused the water molecules to interact better with the xanthan gum through hydrogen bonding which resulted in the increment in water absorption. This result confirmed previous studies done on WAC of xanthan gum [23]. 3.4. Freeze Thaw Stability

ACCEPTED MANUSCRIPT Free thaw stability is a vital pointer in the food industry. The quantity of water leaving the gelatinized starch is directly proportional to the retrogradation tendency of the starch [24, 25]. Comparison of syneresis of WCS and WCS-XG complexes with and without the addition of salt is shown in Table 1 and 2. The syneresis value for native WCS is 37.8% (Table. 1) and this value

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was lower than syneresis value of potato starch, sweet potato starch ,corn starch and mung bean

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starch [26, 27]. During freeze-thaw testing the syneresis value of WCS increased in cold storage as the concentration of NaCl was increased. A possible mechanism was re-organization of starch

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molecules or possibly due to increased molecular association between the starch chains at low temperature which results in leakage of water from the pastes. Alike results were reported by

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Wang et al. [28] for maize starch.

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In the absence of NaCl, the syneresis value of WCS – XG mixture was found to decrease

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significantly. This observation was congruent with the results observed by Pongsawatmanit et al. [29, 30]. Inference could be drawn from the above observation that XG most likely reduced the

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damage to the gel network of the starch during the freeze-thaw phase by preventing the available

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water from forming ice crystals.

In case of WCS-XG complexes there was pronounced increase in syneresis (62.0%) at 2%

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concentration of NaCl, whereas it decreased significantly if the concentration of NaCl was below 2% (Table 2). Similar results were observed with potato starch [31]. It’s clear that starch – salt interaction is the pivot for changes in syneresis of WCS-XG complexes. 3.5. Transparency Transparency is the amount of light passing through the starch paste which provides useful data about the behavior of starch paste. Several factors affect the transparency such as, granules size,

ACCEPTED MANUSCRIPT swelling capabilities, amylose content, amylose/amylopectin ratio, and level of swollen and nonswollen granule remnants [32]. Transparency values of WCS alone and WCS-XG complexes with and without the addition of NaCl are shown in Table 1 and 2. There was marked increase in transparency value of water

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chestnut starch with addition of salt. At salt concentrations of 0.5% and 1% the transparency of

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the starch paste increased remarkably. The increase in transparency was caused by breakage of hydrogen bonds between starch molecules and also between starch and water molecules, to some

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extent. These hydrogen bonds prevented the starch molecules from rearrangement during retrogradation. The slower retrogradation rate increased transparency in these starch gels as

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opposed to native starch gels. Similar results were reported for potato starch by Wang et al. [28].

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The paste clarity of WCS-XG complexes in presence and absence of NaCl was determined and is

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shown in Table 6. Transparency of WCS-XG was markedly decreased by up to 0.1% in presence

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of NaCl. 3.6. Pasting temperature

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The effect of presence and absence of NaCl on pasting temperature of WCS is shown in Table 3. With increase in concentration of NaCl there was a marginal increase in the pasting temperature.

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Addition of 2% NaCl to WCS raised the pasting temperature by 7 °C as opposed to native WCS. This phenomenon can be confirmed by observing the swelling power of WCS which decreased after addition of 2% NaCl (Fig. 2). One possible explanation is that the chloride anions are prevented from penetrating into the WCS by a charged double layer of cations which surrounds the WCS [31]. The addition of NaCl caused decrease in peak viscosity however with subsequent additions a slight increase in peak viscosity was observed. The results are comparable with other

ACCEPTED MANUSCRIPT starches such as rice starch [17], and wheat starch [20]. WCS contains phosphate groups and these interact with NaCl causing increase in peak viscosity. On the other hand the set back and breakdown values decreased with addition of NaCl were also occurred because of the same interaction.

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The pasting characteristics of WCS-XG complex in presence and absence of NaCl are shown in

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Table 4. The pasting temperature of WCS decreases in presence of XG due to the increase in effective concentration of leached starch molecules and particularly amylose fraction, in the

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continuous phase, upon heating [17, 33]. The phase separation was a result of mutual exclusion between leached starch and hydrocolloid molecules due to thermodynamic incompatibility of the

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two polysaccharides [33]. It was detected that the pasting temperature was lowered owing to the

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increase in the effective concentration of leached starch molecules and hydrocolloid molecules in the continuous phase. This enhanced the interactions between the two which caused lowering of

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pasting temperature. It must be noted though that these interactions in the continuous phase

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between the leached starch molecules and hydrocolloids should not be excluded as another

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affecting factor on pasting temperature of starch/hydrocolloid mixtures [34, 3]. The increase in peak viscosity was a synergistic effect based on the assumption that the system

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was biphasic and given that the hydrocolloid was located entirely in the volume of the continuous phase there was reduced accessibility due to swelling of starch granules during pasting. The result was pronounced increase in the viscosity of the continuous phase and in turn of the suspension itself owing to the thickening property of the hydrocolloid [33] in addition to the thickening produced by the swollen starch granules [35].

ACCEPTED MANUSCRIPT An increase in the breakdown value can be explained by considering the fact that the xanthan gum reduced the stability of WCS during cooking. The integral structure of WCS granules was lost and they disrupted which eventually leads to reduction in paste viscosity. Such phenomenon was also reported by Nawab et al. [36] for cowpea starch.

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The increased setback values found are attributed to promote retrogradation of starch during

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early stages of storage by addition of hydrocolloids. The promotion of retrogradation was based on the increase in effective concentration of leached starch molecules and particularly amylose

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fraction, in the continuous phase due to mutual exclusion between solublilized starch and

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hydrocolloid [33].

There was increment in peak viscosity, setback viscosity and pasting temperature in case of

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WCS/XG blend, in the presence of NaCl but the breakdown values were decreased when

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compared with control sample which had no NaCl. The peak viscosity increased due to reduced intermolecular repulsion caused by the cation and it also promoted formation of XG network. If

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we look at the pasting characteristics then we could see a general increased trend when salt was

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added to WCS/XG blend as opposed to plain WCS/XG. This point showed the predominant effect of salt-starch interaction.

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4. Conclusion

Taking into account the conditions used in the present study it was clear that xanthan gum and salt markedly affected the pasting and functional properties of water chestnut starch. In presence of xanthan gum especially, the addition of NaCl in increasing concentrations proportionately affected the properties of WCS. The present work points towards evolving new strategies for modifying the rheological behaviour of starch during processing of real starch based food

ACCEPTED MANUSCRIPT products and this could be achieved by adding salt and gums in varying concentrations to achieve the desired properties of the finished product. Food products often have starch along with other ingredients such as salts. As seasoning salts are added to foods to improve flavor, a classic example is yellow alkaline noodles. Additionally when salts were added to starch can

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modify its properties and behavior in the product. There's room for more research on the

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aforementioned subject in order to fully comprehend the application of this novel starch source

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as an important ingredient in food processing. Figure Captions:

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Figure 1: Scanning electron micrographs of the (a) WCS (b) WCS+ 0.5% NaCl (c) WCS + 1%

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NaCl (d) WCS + 2% NaCl (e) WCS-XG (f) WCS-XG + 0.5% NaCl (g) WCS-XG + 1% NaCl (h) WCS-XG + 2%

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Figure 2: Swelling power (g/g) of Water chestnut starch with NaCl.

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Figure 3: Swelling power (g/g) of WCS – XG complexes with NaCl. Figure 4: Solubility (%) of WCS with NaCl.

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Figure 5: Solubility (%) of WCS – XG complexes dispersed in aqueous solution of NaCl.

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J. Techawipharat, M. Suphantharika, J. N. BeMiller, Carbohydr. Polym. 73 (2008) 417-

AN

US

CR

IP

T

[26]

426.

CE

PT

ED

M

A. Nawab, F. Alam, A. Hasnain, Starch‐Stärke.66 (2014) 832-840.

AC

[36]

ACCEPTED MANUSCRIPT Table 1: Water absorption, Freeze thaw stability and Transmittance of WCS dispersed in aqueous solution of NaCl.

Water Absorption (%)

(%) syneresis

Transmittance (%)

0

98.2 ± 0.13a

37.8 ± 2.13d

3.5 ± 0.13c

0.5

76.19 ± 3.12c

69.7 ± 2.37b

3.9 ± 0.31b

1

95.45 ± 2.20b

71.0 ± 1.32a

2

70.83 ± 2.37d

64.2 ± 2.24c

T

NaCl concentration (%)

IP

CR

US

Values are means ± SD of triplicates.

4.4 ± 0.24a

3.1 ± 0.11d

AC

CE

PT

ED

M

AN

Values in the same column with different superscript are significantly different (P < 0.05).

ACCEPTED MANUSCRIPT Table 2: Water absorption, Freeze thaw stability and Transmittance of WCS – XG complexes dispersed in aqueous solution of NaCl.

Water Absorption (%)

(%) syneresis

Transmittance (%)

0

176.92 ± 0.13d

37.0 ± 2.13b

3.2 ± 0.13a

0.5

370.3 ± 3.12a

13.0 ± 2.37d

0.3 ± 0.01d

1

300.8 ± 2.20b

22.8 ± 1.32c

2

211.3 ± 2.37c

62.0 ± 2.24a

T

NaCl concentration (%)

IP

CR

US

Values are means ± SD of triplicates.

1.0 ± 0.24c

1.8 ± 0.11b

AC

CE

PT

ED

M

AN

Values in the same column with different superscript are significantly different (P < 0.05).

ACCEPTED MANUSCRIPT

NaCl concentration (%)

Tg °C

Pv (BU)

BD (BU)

SB (BU)

0

77.2 ± 1.1b

72.3 ± 3.1b

0.0d

25.2 ± 1.3b

0.5

78.2 ± 2.3c

70.1 ± 4.3c

2.1 ± 0.2a

17.2 ± 2.2d

1

77.8 ± 2.5b

78.5 ± 2.3a

1.1 ± 0.1c

T

Table 3: Pasting properties of WCS disperse in aqueous solution of NaCl.

2

84.2 ± 1.3a

61.2 ± 1.2d

1.4 ± 0.1b

IP

18.2± 1.3c

CR

30.1 ± 1.2a

*Tg (Gelatinization Temperature)

US

*Pv (Peak Viscosity)

AN

*BD (Breakdown)

Values are means ± SD of triplicates.

M

*SB (Set back)

AC

CE

PT

ED

Values in the same column with different superscript are significantly different (P < 0.05).

ACCEPTED MANUSCRIPT Table 4: Pasting properties of WCS – XG disperse in aqeous solution of NaCl.

Tg °C

Pv (BU)

BD (BU)

SB (BU)

0

70.6 ± 1.1d

170.2 ± 3.1d

52.0 ± 0.1a

37.2 ± 1.3d

0.5

71.9 ± 2.3c

172.1 ± 4.3c

27.1 ± 0.2b

42.2 ± 2.2a

1

75.2 ± 2.5b

176.5 ± 2.3b

16.1 ± 0.1c

41.2± 1.3b

2

80.1 ± 1.3a

185.2 ± 1.2a

10.4 ± 0.1d

CR

IP

T

NaCl concentration (%)

US

Values are means ± SD of triplicates.

39.1 ± 1.2c

AC

CE

PT

ED

M

AN

Values in the same column with different superscript are significantly different (P < 0.05).

Figure 1

Figure 2

Figure 3

Figure 4

Figure 5