WHEAT-FLOUR AND DEFATTED MILK FRACTIONS CHARACTERIZED BY DIFFERENTIALSCANNING CALORIMETRY .2. DSC OF INTERACTION PRODUCTS

Wheat flour prime starch, tailings starch, and gluten were blended (ea ch) in a 1:1 ratio with lactose, commercial and laboratory acid and sw eet whey, and acid and sweet casein. Their interactions were measured by differential scanning calorimetry (DSC). Lactose interacted with st arches and gluten. It increased the endotherm temperatures of gelatini zation and enthalpy (Delta H) of the prime and tailings starches. Glut en reduced the melting temperatures and Delta H of lactose. Caseins di d not interact with starches. The enthalpy peak of the amylose-lipid c omplex of prime starch was eliminated or reduced by most the dairy ing redients. In tailings starch, the complex had a significantly reduced onset temperature. In contrast to commercial or simulated (dialyzed) w hey protein concentrates, laboratory nondialyzed whey powders interact ed with wheat flour components. Thus, both the isolation and the proce ssing conditions affected the mode of interaction of wheys with wheat flour components.