Structural interactions, assembly and breakdown in foods

Abstracts are not currently available in GtR for all funded research. This is normally because the abstract was not required at the time of proposal submission, but may be because it included sensitive information such as personal details.

The project will use novel probe microscopy methods (atomic force microscopy and force spectroscopy) to investigate the interaction of biopolymers, and the assembly and breakdown of biopolymer networks in food. The research will focus on three main areas of research. Firstly, studies on the ultrastructure of starch granules and its influence on the functional properties of starch-based foods. Particular attention will be paid to characterising the network structure within high-amylose mutant starch granules and their potential to modify the resistant starch (RS) and glycaemic index (GI) of starch-based foods. Secondly fundamental studies will be made to understand the claimed anti-cancer activity of chemically-modified pectins. The research will focus on testing suggested molecular mechanisms and identifying the bioactive components. Finally, the use of force spectroscopy will be used to study directly for the first time colloidal interactions between deformable oil droplets as models for oil in water emulsions. The studies will be used to underpin knowledge of the breakdown of interfacial networks during digestion and its effect on the stability of food emulsions. Information obtained from these studies will provide a basis for the rational design of food structures to moderate lipolysis and combat the effects of obesity.

unavailable