| Abstract
| - The influence of sodium caseinate on the thermal and rheological properties of starch gels at differentconcentrations and from different botanical sources was evaluated. In sodium caseinate−starch gels,for all starches with the exception of potato starch, the sodium caseinate promoted an increase inthe storage modulus and in the viscosity of the composite gel when compared with starch gels. Theaddition of sodium caseinate resulted in an increase in the onset temperature, the gelatinizationtemperature, and the end temperature, and there was a significant interaction between starch andsodium caseinate for the onset temperature, the peak temperature, and the end temperature.Microscopy results suggested that sodium caseinate promoted an increase in the homogeneity inthe matrix of cereal starch gels. Keywords: Starch; milk protein; caseinate; interaction; potato; rheology; gelatinization; gel
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