Rheological investigations of the interactions between starch and milk proteins in model dairy systems: A review

This article reviews the interactions between milk proteins and starch, with an emphasis on the physico-chemical properties, particularly the rheological and microstructural behaviour of these systems. The dairy systems considered include model mixtures made of milk, individual milk proteins and milk protein ingredients, and model dairy-based food products such as acidified skim milk gels and processed cheeses. In addition theoretical modelling of milk protein–starch rhelogical systems are explored. Understanding how starches behave in model and applied systems will provide the dairy industry greater opportunities to produce new and difference products, at potentially lower costs. However, despite a large increase in the number of publications within this field, more study in the area is required to exploit the true potential of starch–milk protein interactions.

Graphical abstractConfocal micrograph of acid milk gel (protein region in white) containing swollen normal rice starch granules (dark regions)Figure optionsDownload full-size imageDownload as PowerPoint slide