Award details

Structural interactions, assembly and breakdown in foods

Reference	BBS/E/F/00044422
Principal Investigator / Supervisor	Professor Victor Morris
Co-Investigators / Co-Supervisors
Institution	Quadram Institute Bioscience
Department	Quadram Institute Bioscience Department
Funding type	Research
Value (£)	932,100
Status	Completed
Type	Institute Project
Start date	01/04/2010
End date	31/03/2013
Duration	36 months

Abstract

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.

Summary

unavailable

Committee	Not funded via Committee
Research Topics	Diet and Health
Research Priority	X – Research Priority information not available
Research Initiative	X - not in an Initiative
Funding Scheme	X – not Funded via a specific Funding Scheme

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