Novel biomaterials from improved understanding of the structure of starch

淀粉的微观结构由两种葡萄糖聚合物组成：直链淀粉(直链淀粉，除了几个长支链外)和支链淀粉(具有复杂的树状结构)，可用高维函数描述。该项目研究了完整微结构的简化测量，例如，如果所有链接都被切断，则长度分布，以及依赖于完整结构的特性，如粘弹性响应和粘附性。理论、模拟和神经网络将被用来指导实验，以阐明哪种局部结构措施控制哪种特性。成果将包括帮助生物技术创造改进的生物材料的手段，以及植物育种者提高食品质量的方法。

The microstructure of starch, comprising two polymers of glucose: amylose (linear, except for a few long branches) and amylopectin (with a complex tree-like architecture), is described by a high-dimensional function. This project examines simplified measures of the full microstructure, such as the distribution of lengths if all links were cut, and also properties which depend on the full architecture, such as viscoelastic response and adhesion. Theory, simulation and neural networks will be used to guide experiments to elucidate which partial structure measures control which property. Outcomes will include means of helping biotechnology create improved biomaterials, and plant breeders to improve food quality.