The Impact of Inclusion Complexation with Fatty Acid on Pea Star... | Molly Sullivan | RRS Live 2024 скачать в хорошем качестве

The Impact of Inclusion Complexation with Fatty Acid on Pea Star... | Molly Sullivan | RRS Live 2024

Molly Sullivan is a Junior Biology major in the Randall Research Scholars Program (RRSP). Their research project presentation, "The Impact of Inclusion Complexation with Fatty Acid on Pea Starch Digestibility," was completed under the advisement of Dr. Lingyan Kong from the Human Nutrition, Hospitality, and Sport Management Department. Project Description: Pea starch is a common byproduct of commercial pea protein production, yet it remains underutilized. Research has shown that forming inclusion complexes can increase the resistant starch content in various starches. Developing a method to process pea starch to enhance resistant starch content and reduce rapidly digestible starch content would enable the production and utilization of functional pea starch products with a lower glycemic index. This project aims to determine how inclusion complexation with fatty acids of varying chain lengths affects the digestibility of pea starch.