Influence of the whey proteins b-lactoglobulins and a-lactalbumin on retrogradation of starch
(2005) In Progress in Food Biopolymer Research 1. p.87-99- Abstract
- 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... (More)
- 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. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/156478
- author
- Lundqvist, Henrik LU and Eliasson, Ann-Charlotte LU
- organization
- publishing date
- 2005
- type
- Contribution to journal
- publication status
- published
- subject
- in
- Progress in Food Biopolymer Research
- volume
- 1
- pages
- 87 - 99
- publisher
- Food Biomaterials Science Research Group
- language
- English
- LU publication?
- yes
- id
- 087ca93d-dc2c-4c55-82e8-b340efb21885 (old id 156478)
- date added to LUP
- 2016-04-04 10:09:14
- date last changed
- 2018-11-21 20:57:05
@article{087ca93d-dc2c-4c55-82e8-b340efb21885, abstract = {{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.}}, author = {{Lundqvist, Henrik and Eliasson, Ann-Charlotte}}, language = {{eng}}, pages = {{87--99}}, publisher = {{Food Biomaterials Science Research Group}}, series = {{Progress in Food Biopolymer Research}}, title = {{Influence of the whey proteins b-lactoglobulins and a-lactalbumin on retrogradation of starch}}, volume = {{1}}, year = {{2005}}, }