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Abstract
Extensive studies have been carried out on the effect of temperature and salt concentration on the rheological behavior of whey proteins and different starches individually, but not on mixed dispersions of whey protein isolates and starches. In the present studies, the rheological behavior of cross-linked waxy maize starch and whey protein isolate mixed dispersions during heating at 60–85°C was investigated. Further, the effect of CaCl2 (25–100mM ionic strengths) on the gelatinization of these dispersions was determined. It was found that at a 2:3 ratio and a 3:2 ratio of cross-linked waxy maize starch to whey protein isolate mixed gels form a compatible network. The salt concentration has the effect of decreasing shear stress; however, at 75mM concentration the solution viscosity was higher.