The sol performance of wheat starch (WS) matrix incorporating acetylated starch (AS) is crucial for the processing and quality features of wheat products. From a supramolecular structure view, how regulating salt (sodium chloride) concentration modulates the sol features, e.g., pasting, zero-shear viscosity (ZSV) and thixotropy of WS-AS binary matrix was explored. Compared to the salt-free counterpart, the saline matrices exhibited a delayed pasting profile and a decreased viscoelasticity. Thereinto, the sol at 0.02 M NaCl exhibited the smallest ZSV (23,710 Pa·s) and the greatest in-shear recovery ratio (33.7 %). Such variations could be attributed to the weakened coil-helix, nematic-smectic and isotropy-anisotropy transitions from a side-chain liquid-crystalline perspective. Meanwhile, the correlation length () and radius of gyration () obtained from small angle X-ray scattering analysis were increased by 5.2 and 9.6 Å respectively, which disclosed a restrained entanglement and an enhanced chain mobility. These results would provide a reference for the design of fluid/semisolid products with optimized qualities.

中文翻译：

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控制氯化钠浓度调节小麦淀粉-乙酰化淀粉二元基质的超分子结构和溶胶特征

掺有乙酰化淀粉 (AS) 的小麦淀粉 (WS) 基质的溶胶性能对于小麦产品的加工和质量特性至关重要。从超分子结构的角度，探讨了调节盐（氯化钠）浓度如何调节溶胶特性，例如WS-AS二元基质的糊化、零剪切粘度（ZSV）和触变性。与无盐对应物相比，盐水基质表现出延迟的糊化特性和降低的粘弹性。其中，0.02 M NaCl的溶胶表现出最小的ZSV（23,710 Pa·s）和最大的剪切恢复率（33.7％）。从侧链液晶角度来看，这种变化可归因于螺旋-螺旋、向列-近晶和各向同性-各向异性转变的减弱。同时，从小角X射线散射分析获得的相关长度()和回转半径()分别增加了5.2和9.6 Å，表明缠结受到抑制，链迁移率增强。这些结果将为质量优化的流体/半固体产品的设计提供参考。