Milk Protein‐Amylose Interaction in Solution

A technique based upon the amylose “blue value” has been used to investigate the possibility of complex formation between amylose and various milk proteins. However the results have been shown to be ambiguous, since iodine is taken up by both amylose and protein when they are in admixture. Whilst iodimetric titration is suitable for the evaluation of the amylose‐complexing ability of food emulsifiers it cannot reliably be used for the analysis of starch or amylose mixtures in which protein is present, unless account is taken of the amount of iodine made unavailable to the polysaccharide by the protein.