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Incorporation of protein into starch modify the final viscosity and thermal properties of composites.The formation of corn starch (CS) and sodium caseinate (NaCN) composite during heating has been investigated using viscosity and thermal analysis.An attempt has been made to study the interaction of CS (0-10% w/w) with NaCN (0-10% w/w) with respect to changes in the paste viscosity and the gelatinization temperature when heated in a Brabender amylogram.NaCN did not exhibit gelatinization peak in Brabender viscograph.