2001 AACC Annual Meeting Charlotte, North Carolina October 14-18, 2001 Charlotte Convention Center

A water-soluble three-way complex composed of starch, whey protein and free fatty acid was recently identified by our group in a dilute three-component system. It had been hypothesized that amylose was the major component interacting in the system. The above complex was recreated to enable its verification and characterization, and to test whether amylose can be used solely to make the complex. The ratios of each of the components were optimized to obtain the maximum amount of complex. Defatted corn and sorghum starches, potato amylose, whey protein, and linoleic acid were used. Following complexation, the supernatant was analyzed and complex formation was detected by HPSEC (Sephacryl S 500 HR) using RI and UV detectors. The molecular weight of the complex was estimated to be in the range of a million daltons. Keeping the starch amount constant at 0.5% w/v and linoleic acid at 5% w/w starch, the concentration of whey protein was varied from 0.5, 1, 2, 2.5, 5, to 10% w/w starch. At 1% whey protein concentration, about 80% complex purity was obtained. Maintaining protein concentration at 1% w/w starch; the concentration of the linoleic acid was varied from 1, 2, 5 to 10% w/w starch. It was observed that at FFA concentration of 2%, maximum amount of complex was obtained. Substitution of starch with commercial amylose showed near complete usage of amylose in complex formation. The complex was stable under freeze-drying conditions. This unusual complex was shown previously to increase paste viscosity.