Salt-starch interactions as evidenced by viscosity and dielectric propertymeasurements

Increasing the concentration of salt (NaCl) or starch in a salt-starch solu tion depressed the dielectric constant and loss factor relative to a pure s alt solution, except for the loss factor when no salt was present. The addi tion of salt to a starch solution increased the viscosity. Both viscosity a nd dielectric properties were decreased by mechanical agitation and by acti on of amylase. Above 10% starch the decrease in dielectric loss was abrupt, corresponding to the increase in viscosity. The changes were hypothesized to be due to an interaction between salt and starch, either through direct binding of the salt, or indirectly through the increase in viscosity.