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Influence of the whey proteins b-lactoglobulins and a-lactalbumin on retrogradation of starch

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Author

  • Henrik Lundqvist
  • Ann-Charlotte Eliasson

Summary, in English

The interaction between starch and the whey proteins b-lactoglobulin and a-lactalbumin was examined in model systems. The change in thermal transitions (gelatinisation of starch, retrogradation of starch and melting of the amylose-lipid complex) on addition of various whey protein concentrations was studied with differential scanning calorimetry (DSC). The gelatinisation of starch was not influenced by addition of any of the whey proteins and a starch-whey protein interaction did not influence the retrogradation of amylopectin directly. However, b‑lactoglobulin was able to bind polar lipids and thereby increase the retrogradation of samples containing lipids. Samples not containing lipids were not influenced by additions of b-lactoglobulin. Additions of a-lactalbumin did not influence any of the thermal transitions studied.

Department/s

  • Department of Food Technology, Engineering and Nutrition

Publishing year

2005

Language

English

Pages

87-99

Publication/Series

Progress in Food Biopolymer Research

Volume

1

Document type

Journal article

Publisher

Food Biomaterials Science Research Group

Topic

  • Food Engineering

Status

Published