Enhancing resistant starch content of pea starch through... | Sophia Marshall-Pelayo | RRS Live 2024 скачать в хорошем качестве

Enhancing resistant starch content of pea starch through... | Sophia Marshall-Pelayo | RRS Live 2024

Sophia Marshall-Pelayo is a Sophomore Biology major in the Randall Research Scholars Program (RRSP). Their research project presentation, "Enhancing resistant starch content of pea starch through complexation with gallic acid and alkyl gallates.," was completed under the advisement of Dr. Lingyan Kong from the Human Nutrition & Hospitality Management Department. Project Description: The goal of this project is to create alkyl gallate inclusion complexes in pea starch. Ideally, these inclusion complexes would make the altered pea starch less digestible, meaning they would have a higher resistant starch content. Consuming resistant or slowly digestible starch has been shown to help with things like obesity and glycemic diseases. If we can make this happen with pea starch, companies that use pea protein (many protein bar and protein chip companies) would have a use for the starch that also comes from the pea, and could market their products as having better health benefits.