Establishing the relations between starch nano- and mesostructure and macroscopic physical properties (2009–2011)

Abstract:
Starch is a deceptively simple polymer of glucose, that contains at least six levels of structural organisation, none of which are yet described fully. Improved starches for public health and industry require structure-property relations at a far more advanced level than currently available. New experimental techniques and theoretical frameworks will be applied which permit quantitative structural characterisation at nano- and meso-scales qualitatively better than hitherto possible. These will be used to develop relations between structural levels and physical properties, with emphasis on high amylose starches and factors controlling enzyme digestibility.
Grant type:
ARC Discovery Projects
Researchers:
  • Centre Director
    Centre for Nutrition and Food Sciences
    Queensland Alliance for Agriculture and Food Innovation
  • Professorial Research Fellow
    Centre for Nutrition and Food Sciences
    Queensland Alliance for Agriculture and Food Innovation
    Affiliated Professor
    School of Chemistry and Molecular Biosciences
    Faculty of Science
Funded by:
Australian Research Council