Effects of salts on the thermal reversibility of starch and Hsian-tsao (Mesona procumbens Hemsl) leaf gum mixed system

Two-cycle rapid-visco analysis was performed on the admixture of 1% hsian-t sao leaf gum and 2% wheat starch as a function of salt types and concentrat ions. The salt concentrations (C-s) studied were 5 to 75 mM for sodium and potassium chloride, and 3.4 to 8.5 mM for calcium and magnesium chloride. T he gelling temperature, gelling rate and gel viscosity of the mixed system increased with increasing C-s. In addition, the melting temperature increas ed, but melting rate and percentage of viscosity loss decreased with increa sing C-s. These results indicated the presence of appropriate amount of sal ts could facilitate and reinforce the formation of function zones, and prov ided a more pronounced thermal resistance.