Creation of a new branch of food research by utilising whey protein in the development of novel products of low calorie content and glycemic response

澳大利亚消费者要求健康的食品，但我们的社会正在遭受“选择疾病”，如肥胖，这主要是由于我们的生活方式。一个特别的问题是当代饮食中营养素摄入量低。消费者对容易获得和负担得起的具有良好营养的食品的兴趣日益增长，使该行业关注乳清蛋白在加工产品中的优点。该项目将通过在分子水平上合理化蛋白质与可溶性膳食纤维和淀粉的相互作用来解决消费者对基于乳清蛋白的产品的可接受性问题，从而产生具有吸引力的质地、低热量含量和低血糖负荷的附加值配方。

Australian consumers are demanding healthy foods, yet our society is suffering from 'diseases of choice' such as obesity that largely result from our lifestyle. One particular problem is the low intake of nutrients in contemporary diet. Growing consumer interest in readily available and affordable foods with good nutrition has focused the industry on the merits of whey protein in processed products. This project will address the issue of consumer acceptability of whey-protein based products by rationalising at the molecular level the interactions of the protein with soluble dietary fibre and starch leading to added value formulations of appealing texture, low-calorie content and low glycemic load.