Development of food ingredients for modulation of glycemia

Kett, Anthony Paul

Development of food ingredients for modulation of glycemia

dc.check.chapterOfThesis	Appendices 1 - 5
dc.check.embargoformat	E-thesis on CORA only	en
dc.check.info	Please note that Appendices 1-5 (pp.302-345) are unavailable due to a restriction requested by the author.	en
dc.check.opt-out	Not applicable	en
dc.check.reason	This thesis is due for publication or the author is actively seeking to publish this material	en
dc.contributor.advisor	O'Mahony, Seamus Anthony	en
dc.contributor.advisor	Fenelon, Mark A.
dc.contributor.advisor	McSweeney, Paul L. H.
dc.contributor.author	Kett, Anthony Paul
dc.contributor.funder	Department of Agriculture, Food and the Marine, Ireland	en
dc.contributor.funder	Teagasc
dc.date.accessioned	2014-04-09T15:17:58Z
dc.date.available	2014-04-09T15:17:58Z
dc.date.issued	2013
dc.date.submitted	2013
dc.description.abstract	Starches are a source of digestible carbohydrate and are frequently used in formulated food products in the presence of other carbohydrates, proteins and fat. This thesis explored the effect of addition of neutral (Konjac glucomannan) or charged (milk proteins) polymers on the physical characteristics and digestion kinetics of waxy maize starch. The aim was to identify mechanisms to modulate the pasting properties and subsequent susceptibility to amylolytic digestion. Addition of αs- or β-caseinate protein fractions to waxy maize starch restricted granular swelling during gelatinisation, increasing granule integrity. It was shown that, while β-caseinate can adsorb to starch granules during pasting, αscaseinate can be absorbed into maize starch granules. The resultant effect was a reduction in granule size after heating, more intact granules and a subsequent decrease in starch digestion in vitro as determined by analysis of reducing sugars. The ability of αs-caseinate to reduce the level of amylolytic digestion was confirmed through in vivo pig (Teagasc, Moorepark) and human (University of Surrey, UK) trials. The scope of the thesis extended to the development of a new automated cell for attachment to a rheometer to measure digestion kinetics of starch-protein mixtures. In conclusion, the thesis offers new approaches to modulation of the physical characteristics of unmodified starch during gelatinisation and suggests that the type of protein and/or polysaccharide used in starch-based food systems may influence the ability of the food to modulate glycemia. This is an important consideration in the design of foods with positive health benefits.	en
dc.description.sponsorship	Department of Agriculture, Food and the Marine (Food Institutional Research Measure (FIRM))	en
dc.description.status	Not peer reviewed	en
dc.description.version	Accepted Version
dc.format.mimetype	application/pdf	en
dc.identifier.citation	Kett, A. P. 2013. Development of food ingredients for modulation of glycemia. PhD Thesis, University College Cork.	en
dc.identifier.endpage	345	en
dc.identifier.uri	https://hdl.handle.net/10468/1513
dc.language.iso	en	en
dc.publisher	University College Cork	en
dc.rights	© 2013, Anthony P. Kett	en
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/	en
dc.subject	Glycemia	en
dc.subject	Starch	en
dc.subject	Caseinate	en
dc.subject	Gelatinisation	en
dc.subject.lcsh	Diet therapy	en
dc.subject.lcsh	Digestion	en
dc.subject.lcsh	Starch--Metabolism	en
dc.thesis.opt-out	true
dc.title	Development of food ingredients for modulation of glycemia	en
dc.type	Doctoral thesis	en
dc.type.qualificationlevel	Doctoral	en
dc.type.qualificationname	PhD (Food Science and Technology)	en
ucc.workflow.supervisor	sa.omahony@ucc.ie.