Effects of salts and sugars

Even when present as a low fraction of the total mass, salts can have a considerable impact on the functionality of food proteins. According to their specific effect, salts have been classified so as to fonn the so-called Hofmeister or lyotropic series [231]. 

At p 0.5 ionic strengh, anions can be chaotropic (e.g., thiocyanide. iodide), namely with a destabilizing effect, or non chaotropic (e.g., acetate, chloride, sulphate, citrate), if their action is opposite. For example, the 7 d of vinicilin [232] and oat globulin [233] decrease in the presence of SCN and I  

As an example of practical use of the sugar stabilizing effect is given by the recipe of the angel cake, where the sucrose content is tuned so as to make the denaturation temperature of ovalbumin (the main protein of egg albumen) to coincide with the gelatinization temperature of the wheat starch, since these conditions allow the characteristic angel-cake structure to be built up on baking [238], 

---

Baker, L. A., Rayas-Duarte, P. (1998). Freeze-thaw stability of amaranth starch and the effects of salt and sugars. Cereal Chem., 75, 301-303. 

Rumpold BA, Knorr D. 2005. Effects of salts and sugars on pressure-induced gelatinization of wheat, tapioca and potato starches. Starch/Starke 57 370-377. 

Sugarate of baryta is difficultly soluble in water, aod is decomposed by almost all acids into the corresponding baryte, salt and sugar. Even the carbonic acid of the air effects this change. 

Kuo, J. C., and Ockerman, H. W. (1985). Effect of salt, sugar and storage time on microbiological, chemical and sensory properties of Chinese style dried pork. J. Food ScL 50, 1384. 

The effect of easily metabolized sugars and mineral salts on xylanase production was determined by adding glucose, lactose or xylose in a 10 g/1 concentration to ftte above salt solution (medium I). CaCl2.2H20 and FeS04.7H20 were added to the basal medium in 1.0 and 0.2 g/1 concentrations, respectively. 

Effect of Easily Metabolized Sugars and Mineral Salts... 

Jimenez A, Fabra MJ, Talens P, Chiralt A (2010) Effect of lipid self-association on the microstructure and physical properties of hydroxypropyl-methylcellulose edible films containing fatty acids. Carbohydr Polym 82 585-593 Jimenez A, Fabra MJ, Talens P, Chiralt A (2013) Phase transitions in starch based films containing fatty acids. Effect on water sorption and mechanical behavior. Food Hydrocolloid 30 408-418 Jin Z, Hsieh F, Huff HE (1994) Extmsion of com meal with soy fiber, salt, and sugar. Cereal Chem 7 227-234... 

Longinotti MP, Mazzobre ME, Buera MP, Corti HR. Effect of salts on the properties of aqueous sugar systems in relation to biomaterial stabilization. Part 2 sugar crystallization rate and electrical conductivity behavior. Phys Chem Chem Phys 2002 4(3) 533-540. 

---