Abstract: The effects of NaCl, sucrose and Na2CO3 on pasting properties of starch from the seeds of Euryale ferox Salisb. were investigated. Pasting temperature, solubility, swelling power, freeze-thaw stability and other pasting properties were determined by differential scanning calorimetry (DSC) and other methods in the presence of various NaCl (1%, 2%, 3%, 4%, 5%, m/m), sucrose (4%, 8%, 12%, 16%, 20%, m/m) and Na2CO3 (0.5%, 1.0%, 1.5%, 2.0%, 2.5%, m/m) concentrations. Pasting temperature, swelling power and solubility of the starch were increased and freeze-thaw stability was decreased by the addition of NaCl, sucrose and Na2CO3 at all concentrations. Light transmittance of the starch paste was 1.3%, and it decreased in the presence of NaCl, but increased in the presence of sucrose and Na2CO3. In addition, low contents of NaCl (1%–3%) and Na2CO3 (0.5%–1.5%) were favorable for the stability of the starch paste. High contents of NaCl (4%–5%) and Na2CO3 (2.0%–2.5%) increased retrogradation and consequently reduced stability, while sucrose increased the stability of the starch paste. Therefore, NaCl, sucrose and Na2CO3 all had significant impacts on gelatinization properties of the starch.

Key words: Euryale ferox Salisb., starch, pasting properties, differential scanning calorimetry