The relationship between pasting properties (determined with a Rapid Visco-Analyser) of maize starch and the texture of the resulting gel was examined after addition of Amaranthus and buckwheat proteins. An increase in the peak viscosity due to the addition of protein concentrates was observed, and a lesser increase from the addition of protein hydrolysates. The increase in starch pasting viscosity was related to protein solubility, and could be attributed to the starch granule stabilizing action of proteins. The interactions between starch and proteins were further investigated using oscillation and creep/recovery rheological tests. Generally, the proteins weakened starch gel structure, shown by the lower elastic modulus (G') and higher phase degree (δ) compared to gels without any proteins added. The same results were obtained from creep/recovery experiments. It seemed that, since native proteins interact more with the granules, they act as a barrier to the release of amylose molecules; hence the resulting gels became weak. If desired, such effects could be lessened by partially hydrolyzing the proteins. Copyright (C) 1999 Elsevier Science Ltd.