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Interaction of Food Proteins with Starch

  • Chapter
Book cover Biochemistry of Food Proteins

Abstract

Many food products, referred to in this chapter as food systems, are cornposed of protein and starch as their main constituents on a dry weight basis. Some are natural products, such as cereal grains (wheat, corn*), legumes (beans, peas) and tubers (potatoes, yams) which can be cooked and consumed in a minimally processed form. Others are fabricated products, such as bakery products, pasta, snack foods and breakfast cereals which are processed and consumed in a variety of shapes and sizes. Each of these food systems has its own characteristic texture, developed after cooking, which is, in part, due to the interaction between protein and starch. Since texture, along with flavor, are two major attributes of foods, nrotein—starch interactions are of considerable importance.

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Authors and Affiliations

  1. Southern Regional Research Center, US Department of Agriculture, New Orleans, Lousiana, USA

    Wayne E. Marshall & Joseph Chrastil

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  1. Wayne E. Marshall
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  2. Joseph Chrastil
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Editors and Affiliations

  1. Department of Food Science and Technology, University of Reading, UK

    B. J. F. Hudson (Honorary Research Fellow and Consultant) (Honorary Research Fellow and Consultant)

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© 1992 Springer Science+Business Media Dordrecht

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Marshall, W.E., Chrastil, J. (1992). Interaction of Food Proteins with Starch. In: Hudson, B.J.F. (eds) Biochemistry of Food Proteins. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-9895-0_3

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  • DOI: https://doi.org/10.1007/978-1-4684-9895-0_3

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4684-9897-4

  • Online ISBN: 978-1-4684-9895-0

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