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The use of pro- and antioxidants to control wheat starch conversion
Reference
SYS04710
Principal Investigator / Supervisor
Professor J Mitchell
Co-Investigators /
Co-Supervisors
Institution
University of Nottingham
Department
Sch of Biosciences
Funding type
Research
Value (£)
86,855
Status
Completed
Type
Research Grant
Start date
01/10/1995
End date
01/10/1997
Duration
24 months
Abstract
The hypothesis that pro- and antioxidants can be used to control starch polysaccharide degradation and hence the integrity of the wheat starch granule following gelatinisation will be investigated. Molecular weight changes as a result of the addition of sulphite will be quantified by gpc/MALLS and intrinsic viscosity measurements. Following consolidation of the results obtained with sulphite, a range of food additives and ingredients will be screened for their influence on degradation particularly by using high temperature viscosity measurements.
Summary
unavailable
Committee
Closed Committee - Agri-food (AF)
Research Topics
X – not assigned to a current Research Topic
Research Priority
X – Research Priority information not available
Research Initiative
Systems - ROPA (SYS) [1994]
Funding Scheme
X – not Funded via a specific Funding Scheme
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