Whey protein and modified corn starch interactions in lab tests
What it found
In lab tests, mixing whey protein with modified high amylose corn starch changed the starch's structure and made it harder to digest.
The mixture also released curcumin gradually in simulated gut fluids.
What they found
Animal and lab studies
Structure and flow
The interactions increased surface roughness, solubility, storage modulus and loss modulus, but decreased the R 1047/1022 values.
Digestibility
The modified starch mixture had more resistant starch and slowly digestible starch, and lower equilibrium hydrolysis percentage and kinetic constant.
Loss during digestion
During digestion, some starch granules, OSA groups and whey protein were lost, but less was lost than from modified starch alone.
Curcumin release
Curcumin loaded into the modified starch mixture was gradually released in simulated colonic fluid.
Protein concentration
The strength of the interaction depended on whey protein concentration, with the strongest interactions at 35% concentration.
What the authors conclude
- They say the results provide important information on how to adjust the flow, anti-digestibility and release properties of the mixture by altering electrostatic and hydrophobic interactions.
- They suggest that changing these interactions can modify the properties of the whey protein and modified starch mixture.
How it was done
Proteins and modified starches are common food ingredients, and their interactions can change the structure and function of the resulting mixtures. The authors wanted to understand these interactions better.
The authors studied mixtures of whey protein isolate and octenyl succinic anhydride modified high amylose corn starch at different protein concentrations. They measured structure, flow properties, digestibility, and release of curcumin in simulated gastrointestinal fluids.
What it can’t tell you
- We summarised it from the abstract only.
- These are lab tests, not studies in people. They cannot show what happens when the mixture is eaten by humans.
- The tests used simulated gastrointestinal fluids, which may not fully match real digestion in the body.
Who paid
- Authors work at
- Central South University of Forestry and Technology, China; Chongqing Academy of Animal Sciences, China; Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, China
The paper
- Title
- Understanding regulating effects of protein-anionic octenyl succinic anhydride-modified starch interactions on the structural, rheological, digestibility and release properties of starch
- Type
- Study
- Evidence
- Animals and lab studies
- Summarised from
- Abstract only
- Cite
- Li Y, Li R, Chen S, et al (2024). Understanding regulating effects of protein-anionic octenyl succinic anhydride-modified starch interactions on the structural, rheological, digestibility and release properties of starch. Journal of the science of food and agriculture. doi:10.1002/jsfa.13686PubMed 38925572DOI
Summary written 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error