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