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

Lundqvist, Henrik LU and Eliasson, Ann-Charlotte LU (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)
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publication status
published
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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
2007-07-19 11:52:36
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2016-04-16 07:32:04
@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},
}