Cereal Chem 69:551-555   |  VIEW ARTICLE

Influence of Protein Addition on Rheological Properties of Amylose- and Amylopectin-Based Starches in Excess Water.

L. L. Chedid and J. L. Kokini. Copyright 1992 by the American Association of Cereal Chemists, Inc. 

The effect of zein, gliadin, glutelin, and glutenin on the rheological properties of amioca (98% amylopectin) starch, Hylon V (50% amylose and 50% amylopectin), and potato starch (100% amylose) was determined in small-amplitude oscillatory measurements at temperatures ranging from 64 to 100 C. The results showed that starch viscosity was significantly affected by the presence of protein. The amylose-amylopectin ratio, the type of protein, and temperature, coupled with residence time and moisture content, appeared to affect the extent of viscosity change. The gelatinization of amylopectin favored a synergistic increase in viscosity with addition of protein. Gliadin and glutenin resulted in greater increases in viscosity than did zein and glutelin, which are more hydrophobic. The gelatinization of amylose starch did not result in the same type of synergistic interactions.