NOVEL NATIVE STARCH GRANULE-GUEST INCLUSION COMPLEXES: FORMATION, STRUCTURE, AND FUNCTION

The long-term goal of this project is to create novel starch granule-guest inclusion complexes with desirable structure-function traits for food quality, nutritional value, and shelf-life applications while advancing fundamental understanding of the basis for guest molecule interactions with starch.The specific objectives of this proposal are to:Create starch granule-guest molecule inclusion complexes.Understand the thermodynamic and structural basis of guest molecule interactions within the starch granules.Document the effects of the guest molecules on the structure and function of the starch, as well as the stability of these novel ingredients.Develop recommendations for food products that would benefit from using these ingredients in the formulations for quality, nutrition, and shelf-life improvement.