Influence of molecular structures and interactions on the functional properties and digestibility of starch in the extrusion of starch blends and starch-food gum blends

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Starch plays significant roles in the quality, stability, and nutritional value of many food products, and native starch is commonly modified to achieve improved functional properties that can meet the requirements in the processing of different foods. The long-term goal of this new research program is to explore structure-function-digestibility relationships of starch under different modification and processing conditions. Among all starch modification methods, extrusion is a promising physical process that can modify starch without the use of chemical additives. Therefore, extrusion-modified starch can meet the growing demand for “clean-label” ingredients in the food industry. In order to modify starch using extrusion technology and achieve desirable functional properties and nutritional profiles, a greater understanding of the impacts of extrusion on starch molecular structures and physicochemical interactions between molecules in the extrudate is required. Within the initial phase of the program (2017-2022), the influence of extrusion on the functional properties and digestibility of starch in the extrudates from starch blends and from blends of starch and food gums will be determined using a structure-function/dynamics-mechanism approach. Research outcomes from this program will lead to a future novel strategy of using extrusion technology to produce “clean-label” starches with improved functional properties and enhanced resistant starch contents, which will have a great potential to be used as value-added food ingredients. The new knowledge and technology that will be developed from this program can be transferred to the fields of pharmaceutical, cosmetic, and material science to improve the functionality and quality of various products to benefit Canadian consumers. The research program will also provide outstanding opportunities to mentor and train highly qualified personnel (HQP) in the fields of starch chemistry and extrusion processing.