In this project we will:
1. Evaluate the potential of extrusion technology to produce new starch-derived products by crosslinking starch with natural biopolymers, such as non-starch polysaccharides.
2. Explore new biocatalytic approaches for starch modification. The purpose is to create new starch structures with enhanced functional and/or health properties for food. With the latter we want to address health related topics such as functional dietary fibre, fat replacement and slow digestible carbohydrates. Furthermore, we would also involve industrial application studies to investigate potential functionality in areas beyond food.
The expected impact of the project is high, for the starch industry as cleaner technologies and new products are being developed. Moreover, given the replication potential of the technologies involved, impact can also be generated within other parts of the agri-food sector and beyond.
|Effective start/end date||1/01/20 → 30/06/24|