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食品，但我们的社会正在遭受肥胖等“首选疾病”的困扰，这些疾病很大程度上是由我们的生活方式造成的。一个特别的问题是现代饮食中营养素的摄入量很低。消费者对容易获得、负担得起、营养良好的食品的兴趣与日俱增，这使得该行业关注加工产品中乳清蛋白的优点。这个项目将解决消费者对乳清蛋白产品的接受度问题，在分子水平上使蛋白质与可溶性膳食纤维和淀粉的相互作用合理化，从而产生具有吸引力的质地、低卡路里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.