Effects of wheat proteins on the viscoelastic properties of starch gels

Abstract

Abstract The interactions between starch and wheat proteins were studied in oscillatory rheological measurements. The starch varieties examined were maize, barley, wheat, triticale, rye and potato. The storage modulus, G ′, and the phase angle, δ, were found to be most sensitive to the composition of the starch gel. When starch was gelatinised in presence of gluten it was found that G ′ increased for wheat and rye starches, whereas the presence of gluten proteins caused the opposite effect to maize starch. The viscoelastic behaviour of the other starches was not affected by the presence of gluten. A water soluble wheat protein fraction had the same effect on the viscoelastic behaviour of wheat starch as gluten, whereas ligolin behaved like a polar lipid.