Electrosynthesis of potato starch-casein complexes

Starch-casein complexes were separated by electrosynthesis at 12 V cm(-2) f rom aqueous potato starch:casein 1:0.5, 1:1, 1:2, 1:3, 1:4 and 1:5 blends. Complexes were separated on the stainless steel anode. The composition of c omplexes was dependent on the biopolymer composition of the bathing solutio n. Kinetic measurements and analysis of thermogravimetric thermograms sugge sted that there was a preference for the formation of the starch:casein 1:1 complex. In baths containing a small excess of protein the 1:1 complex cop recipitated with casein. Complex formation involved peptide and amino moiet ies of casein and, phosphate moieties as well as hydroxyl groups of starch. Electrosynthesis of protein-polysaccharide complexes provides a precise me ans of control of the parameters of synthesis and reproducibility of the pr operties of the products.