The addition of WPI reduced the amylose leaching rate from the starch granules, indicating that the presence of exogenous protein could prevent amylose diffusion from the starch granules. The pasting properties, swelling power, and thermal properties indicated that WPI suppressed the swelling and gelatinization of PS. Examination of the rheological properties of the PS-WPI mixed system before and after adding different chemicals (sodium chloride, urea, and sodium dodecyl sulfate) indicated an involvement of hydrogen bonds and hydrophobic interactions in the PS-WPI gelatinization system. WPI reduced the digestibility of PS and increased the order and aggregation structure of gelatinized PS. The aim of this study was to examine the effect of whey protein isolate (WPI) on the digestibility and physicochemical properties of potato starch (PS) after heat treatment.
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