Molecular understanding of functionality and utilisation of whey protein in novel product concepts with chitosan and starch

TL;DRAbstract

The PhD research examines network formation of thermally treated composite biopolymer systems of whey protein isolate (WPI), native wheat starch (WS) and chitosan (CHT). The work builds from the understanding of binary biopolymer systems and moves through investigation of low to intermediate concentrations to bridge the gap in understanding low and high solid tertiary polymer systems. Subsequently, WPI and CHT networks in the presence of gelatinised starch are manipulated and investigated for the potential of reducing the glycemic index at conditions imitating in vivo the human gastrointestinal tract. <br><br>Aqueous systems consisting of a constant 15% WPI, i.e. over the minimum critical gelling concentration of the protein, and increasing concentrations of up to 15% WS were heated from 25-85°C, followed by cooling from 85-5°C. Following understanding of binary mixtures, various levels of calcium chloride and CHT were incorporated. The experiments conducted include small deformation d

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