Faye Wheller

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.