Effect of protein on the gelatinization of starch

The effects of various proteins on the gelatinization of various starches were investigated by amylograph. The effects were observed to be diverse in different combination of starch and protein, in variable protein-starch ratio, and with different starch concentrations. Heat denaturation of proteins also showed diverse effect on different starches. Although any distinct principles were not found to explain these diversities, it seems likely that corn and potato starches are in direct opposition and waxy counterparts situate midway between them.