Mrs Faye Wheller
About
My research project
Understanding the structure and function of resistant starch in glycaemiaAmylose is one of the two major components of starch, and under certain conditions amylose forms complexes with lipids. In these amylose-lipid-complexes, amylose is not hydrolysed as easily by digestive enzymes and is termed as resistant starch 5 (RS5). As the RS5 is not digested by enzymes in the small intestine, it proceeds to the large intestine where it is believed to act as a substrate for fermentation by the microflora. Due to incomplete digestion and absorption of starch, there is a lower rise in post-prandial blood glucose levels, which has many implications in the management of metabolic diseases and obesity.
Using molecular modelling alongside in vitro digestion models, I am investigating the structure and behaviour of the amylose-lipid-complexes and how they affect a pasta food matrix in terms of physical and sensory properties.
Supervisors
Amylose is one of the two major components of starch, and under certain conditions amylose forms complexes with lipids. In these amylose-lipid-complexes, amylose is not hydrolysed as easily by digestive enzymes and is termed as resistant starch 5 (RS5). As the RS5 is not digested by enzymes in the small intestine, it proceeds to the large intestine where it is believed to act as a substrate for fermentation by the microflora. Due to incomplete digestion and absorption of starch, there is a lower rise in post-prandial blood glucose levels, which has many implications in the management of metabolic diseases and obesity.
Using molecular modelling alongside in vitro digestion models, I am investigating the structure and behaviour of the amylose-lipid-complexes and how they affect a pasta food matrix in terms of physical and sensory properties.