The influence of chitosan on the structural properties of whey protein and wheat starch composite systems.

The structural properties of medium molecular weight chitosan (CHT), whey protein isolate (WPI) and native wheat starch (WS) from low- to intermediate-solid single systems and composite matrices were investigated. Analysis involved monitoring the thermal behavior of these biopolymers during controlled heating from 25 up to 95 °C and subsequent cooling to 5 °C under small deformation dynamic oscillation in-shear and micro differential scanning calorimetry experiments. Further information regarding the molecular interactions of components and overall network morphology of the systems was revealed through subjecting thermally developed gels to large deformation compression testing, scanning electron microscopy and infrared spectroscopy. Our study found a significant change in the structure of WPI networks upon incorporation of CHT in preparations due to electrostatic forces developing between the two polymeric constituents. In the tertiary system, the presence of low levels of starch contributed to a reduction in the firmness of the gel matrix. However, at higher additions of the polysaccharide, a recovery in the stored energy of composite materials was apparent, as recorded in the thermomechanical protocol.