Determination of starch gelatinization and polysaccharide gelation using SAXS and WAXS
|Coordinator||RISE Research Institutes of Sweden AB - Agrifood and Bioscience, Göteborg|
|Funding from Vinnova||SEK 500 000|
|Project duration||November 2018 - November 2019|
|Venture||Research infrastructure - utilisation and collaboration|
|Call||Industriella pilotprojekt för neutron- och fotonexperiment vid storskalig forskningsinfrastruktur 2018|
Purpose and goal
The overall purpose of this project is to increase Lantmännen’s ability to support their customers with optimal polysaccharide and starch quality. One additional purpose is to make Lantmännen familiar with X-ray techniques so that they can integrate these techniques into future R&I projects. The aim of the project is to determine starch gelatinisation and polysaccharide gelation mechanisms using forefront SAXS / WAXS and complementary techniques.
Expected results and effects
Lantmännen is a large producer of polysaccharides. Therefore, Lantmännen has a large interest to establish increased knowledge about how polysaccharides interact with water and to learn about gelatinization and gelation mechanisms. The obtained knowledge will increase the competitiveness of Lantmännen and reduce food waste. This will be achieved by increased ability to tailor flour and polysaccharide properties to t customer needs in terms of optimized stabilisation, thickening and baking quality.
Planned approach and implementation
The project consortium consists of scientist from RISE, application specialists from Lantmännen and international experts within polysaccharide science and SAXS/WAXS. Starch gelatinization and polysaccharide gelation mechanisms will be characterized using SAXS/WAXS at ANSTO, Australia. The results will be evaluated and compared to DSC measurements, existing CLSM data and literature. The project outcome will be communicated internally at Lantmännen via a workshop and widely via publications.