INTERACTIONS OF PROTEIN AND STARCH STUDIED THROUGH AMYLOGLUCOSIDASE ACTION

The access of amyloglucosidase to the carbohydrate molecule was taken as a measure of interactions occurring among starch, amylose, amylopec tin, beta-dextrin and purified gluten, gliadins, high molecular weight glutenin subunits, or bovine serum albumin when they were mixed toget her and gelatinized before digestion. The most relevant decease in lib erated glucose, denoting coverage of some reaction sites for amylogluc osidase, occurred when gliadins were mixed with the carbohydrates. Oth er proteins were not as effective as gliadins. Amylopectin was not aff ected by any protein. Comparison of results allows some hypothesis to be formulated about the influence of structure on molecular interactio ns.