PROTEIN‐CARBOHYDRATE INTERACTIONS AT ELEVATED TEMPERATURES*

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Abstract
A series of protein types have been characterized with respect to their interaction with low dextrose equivalent corn starch hydrolysates. From an assessment of the chemical modification of selected functional groups, classical denaturation studies, gel filtration and precipitation with tri‐chloro‐acetic acid, the partial basis for molecular interaction has been elucidated. Although all proteins under investigation were prominent components of a variety of food systems, particular emphasis was placed on the behavior of β‐lactoglobulin and selected soy fractions. Results from the modification and denaturation studies indicated that several factors are required to account for the extent of interaction, but that the predominant effect appears to be non‐covalent in nature. In the case of commercial soy proteins, considerable polydispereity was detected prior to the interaction ‐ much of which was doubtless induced during isolation. Many such fragments of this preparation showed self‐interacting properties, which could provide a basis for texture in the reported system. The starch hydrolysates appear to exhibit a protective effect against excessive protein aggregation, which could have significance in retention of nutritional value during food processing.

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