Effects of Salts on the Thermal Reversibility of Starch and Hsian‐tsao (Mesona procumbens Hemsl) Leaf Gum Mixed System

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Abstract
Two‐cycle rapid‐visco analysis was performed on the admixture of 1% hsian‐tsao leaf gum and 2% wheat starch as a function of salt types and concentrations. The salt concentrations (Cs) studied were 5 to 75 mM for sodium and potassium chloride, and 3.4 to 8.5 mM for calcium and magnesium chloride. The gelling temperature, gelling rate and gel viscosity of the mixed system increased with increasing Cs. In addition, the melting temperature increased, but melting rate and percentage of viscosity loss decreased with increasing Cs. These results indicated the presence of appropriate amount of salts could facilitate and reinforce the formation of junction zones, and provided a more pronounced thermal resistance.