Anynda Yuris
Doctor of Philosophy, (Food Technology)
Study Completed: 2018
College of Sciences
Citation
Thesis Title
Interactions between wheat starch and Mesona chinensis polysaccharide
Read article at Massey Research Online:
Mesona chinensis, an herb of the mint family, is typically used in many Asian countries to produce a starch-based gel dessert known as grass jelly. The formation of this strong gel has been attributed to the presence of a polysaccharide found in the herb, known as Mesona chinensis polysaccharide (MCP). However, the mechanisms of gel formation and digestion are not known. Miss Yuris established the molecular interaction between wheat starch and MCP, elucidated the mechanisms involved in the gel formation and quantified the digestibility of these gels. She found that the presence of MCP reduced starch digestion due to a combination of factors, including the nature of their interactions and the ability of MCP to inhibit amylolytic enzymes. The results of her research have implications in the production of starch based food products with low glycaemic index and the use of MCP as a functional ingredient to help manage diabetes.
Supervisors
Associate Professor Lara Matia-Merino
Professor Kelvin Goh
Mr Allan Hardacre
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Last updated on Monday 04 April 2022