Cereal Chem 69:489-494   |  VIEW ARTICLE

Effect of Addition of Zein and Gliadin on the Rheological Properties of Amylopectin Starch with Low-to-Intermediate Moisture.

H. Madeka and J. L. Kokini. Copyright 1992 by the American Association of Cereal Chemists, Inc. 

The effect of protein-starch interaction on the rheological properties of 98% amylopectin starch with intermediate-to-low (20-40%) moisture content and in the temperature range of 100-150 C was examined using zein and gliadin proteins. Protein-starch interactions resulted in increased viscosity once a threshold temperature was exceeded. The threshold temperature is dependent on the moisture content of the system and the nature of the protein. The lower the moisture content is, the higher the threshold temperature is. Gliadin + amioca had a lower threshold temperature compared to zein + amioca.