Abstract：
The presence of salt can impact the fluid phase and gelatinization process of starch granules. The variation in viscosity and rheology models including the Herschel-Bulkley, the Casson model, and the power law, were determined by adding salts before and after starch ultrasonication. Non-isothermal kinetics can be utilized for the mathematical modeling of the gelatinization process and the evolution of the reaction. Unlike Na+ ions, Ca+2 ions notably elevate viscosity. The Casson model accurately predicts viscosity data. Results indicate that the addition of Na+ ions decreases yield stress by up to 60.4 %, while Ca+2 ions increase by up to 100.8 %. Adding Na+ ions decreases the required thermal energy by as much as 49.6 %, while the presence of Ca+2 ions can lead to a substantial increase of up to 337.1 % compared to control samples. The positive ∆G indicates a non-spontaneous gelatinization process. The addition of NaCl promotes a spontaneous reaction, while the addition of CaCl2 increases the Gibbs energy. The changes in entropy are minimal, implying minimal changes in starches\' disorder structure.
摘要：
盐的存在会影响淀粉颗粒的液相和糊化过程。粘度和流变模型的变化，包括Herschel-Bulkley，卡森模型,并通过在淀粉超声处理前后添加盐确定幂律。非等温动力学可用于糊化过程和反应演变的数学建模。与Na+离子不同,Ca+2离子显著提高粘度。Casson模型可准确预测粘度数据。结果表明,Na+离子的加入使屈服应力降低高达60.4%,而Ca+2离子增加高达100.8%。添加Na+离子会使所需热能减少49.6%，与对照样品相比，Ca2离子的存在可导致高达337.1％的大幅增加。正ΔG表示非自发糊化过程。NaCl的加入促进了自发反应,而CaCl2的加入增加了吉布斯能量。熵的变化很小，暗示淀粉无序结构的变化最小。
