Webbläsaren som du använder stöds inte av denna webbplats. Alla versioner av Internet Explorer stöds inte längre, av oss eller Microsoft (läs mer här: * https://www.microsoft.com/en-us/microsoft-365/windows/end-of-ie-support).

Var god och använd en modern webbläsare för att ta del av denna webbplats, som t.ex. nyaste versioner av Edge, Chrome, Firefox eller Safari osv.

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

In English

Författare

  • Henrik Lundqvist
  • Ann-Charlotte Eliasson

Summary, in English

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.

Avdelning/ar

  • Department of Food Technology, Engineering and Nutrition

Publiceringsår

2005

Språk

Engelska

Sidor

87-99

Publikation/Tidskrift/Serie

Progress in Food Biopolymer Research

Volym

1

Dokumenttyp

Artikel i tidskrift

Förlag

Food Biomaterials Science Research Group

Ämne

  • Food Engineering

Status

Published