Abstract:

The effect of acetylated waxy maize distarch phosphate (AWMDP) on the acid-induced gelation of reconstituted
milk was investigated using waxy maize (WM) as the control. Addition of AWMDP at levels of 0.5%－1.5% facilitated
the formation of protein gel networks, and increased the final gel strength. On the contrary, when the addition level of WM
was higher than 0.5%, WM blocked the formation of protein gel networks, and decreased the final gel strength. The CSLM
micrographs of gels with 1.5% AWMDP showed a dense continuous network, and the swollen modified starch granules
were embedded in the protein network, while the protein network with 1.5% WM was discontinuous.

Key words: modified starch, reconstituted milk, rheological properties, microstructure