Starch/carrageenan/milk proteins interactions studied using multiple staining and Confocal Laser Scanning Microscopy.

This study focused on the effects of the interactions between modified waxy maize starch, kappa carrageenan and skim milk on the microstructure of their mixed systems using Confocal Laser Scanning Microscopy (CLSM). A multiple staining of the components was set up with a view to improving starch covalent staining. In starch/carrageenan pasted mixtures, carrageenan was found to adsorb on and penetrate slightly into the starch granules, whereas no interactions were observed between starch and milk proteins. In ternary mixtures, interactions between starch granules and carrageenan were no longer observed, even when milk proteins were added after starch swelling in the carrageenan solution, thus showing preferential interactions between carrageenan/milk proteins in comparison to carrageenan/starch granules. Modifying the blending order of the components led to microstructure differences depending on several parameters such as starch/carrageenan interactions, carrageenan/milk proteins network structure, level of starch granules disruption and amylopectin contribution to the microstructure.