Studies on interactions of corn starch with casein and casein hydrolysates

Incorporation of non-starchy substances into starch pastes modify their vis cosity and rheological profile. Protein hydrolysates blended with starch ha ve been used in the formulation of hypoallergenic weaning and specialised a dult nutritional formulas. In the present work, an attempt has been made to study the interaction of corn starch (5% w/v) with casein and its hydrolys ates with respect to changes in the paste viscosity and the gelatinization temperature when heated in a Brabender amylogram. The pastes resulting on h eating blends of starch and the casein/casein hydrolysates were also studie d for their rheological profile on a Haake viscometer to confirm the effect under varying shear rates. (C) 1998 Elsevier Science Ltd. All rights reser ved.