Cereal Chem 67:317-322   |  VIEW ARTICLE

Lipid Binding in Whey Protein-Wheat Starch Systems as Measured by Electron Spin Resonance.

P. A. Schanen, L. E. Pearce, E. A. Davis, and J. Gordon. Copyright 1990 by the American Association of Cereal Chemists, Inc. 

Lipid binding by whey protein concentrates (WPCs) and WPCs in combination with wheat starch was studied with electron spin resonance (ESR) measurements using 16-DOXYL-steric acid as the free radical probe. Samples containing WPC, water, and probe showed broadened three-line spectra representing the probe at different mobilities. The whey protein concentrate containing higher levels of lactose showed an additional fast component in the high-field region that could not be reproduced by adding lactose to the low-lactose powder. In combined wheat starch and WPC systems, more of the probe was in faster motion when using high-protein, low-lactose WPC than was observed in the absence of the WPCs, but this was not observed when the medium-protein, high-lactose WPC was used. After heating to 95 C, similar differences in response to WPCs were found. Centrifugation experiments showed, however, that a portion of the probe remained with the whey protein concentrates in addition to that bound to the wheat starch.