Studies on interactions of corn starch with casein and casein hydrolysates

Incorporation of non-starchy substances into starch pastes modify their viscosity and rheological profile. Protein hydrolysates blended with starch have been used in the formulation of hypoallergenic weaning and specialised adult nutritional formulas. In the present work, an attempt has been made to study the interaction of corn starch (5% w/v) with casein and its hydrolysates with respect to changes in the paste viscosity and the gelatinization temperature when heated in a Brabender amylogram. The pastes resulting on heating blends of starch and the casein/casein hydrolysates were also studied for their rheological profile on a Haake viscometer to confirm the effect under varying shear rates.