Cereal Chem 48:706 - 713.  |  VIEW ARTICLE
Wheat Protein-Starch Interaction. I. Some Starch-Binding Effects of Wheat Flour Proteins.

L. K. Dahle. Copyright 1971 by the American Association of Cereal Chemists, Inc. 

Amylose and amylopectin in a gelatinized wheat-starch solution are separated by centrifugation. Differences of amylopectin content in starch solutions are indicated when the iodine-starch colorimetric procedure is employed at two wave lengths. These procedures enable the detection of wheat protein-wheat starch interaction in aqueous systems. Association of gelatinized wheat starch and wheat protein occurs at acidic and neutral pH, but is diminished at alkaline pH. Modification of the wheat protein by heat denaturation results in loss of the starch-binding properties of the wheat protein. Viscosity of wheat protein-wheat starch systems is altered by heat denaturation of the protein.