Interaction of Food Proteins with Starch

  • Wayne E. Marshall
  • Joseph Chrastil


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.


Food System Starch Granule Potato Starch Food Protein Granule Size 
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Copyright information

© Springer Science+Business Media Dordrecht 1992

Authors and Affiliations

  • Wayne E. Marshall
    • 1
  • Joseph Chrastil
    • 1
  1. 1.Southern Regional Research CenterUS Department of AgricultureNew OrleansUSA

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