Design rules for nutritionally-functional grains

营养功能性谷物的设计规则。该项目旨在为谷物食品中营养增强和健康调节淀粉设计最全面的规格。为什么淀粉抵抗小肠消化还不清楚;这限制了植物育种者和食品（配料）制造商定制淀粉结构以获得最佳人体营养价值的能力。本项目将研究抗性淀粉如何在小肠消化中存活并通过大肠，使用大肠模型来定义抗性淀粉组分的微生物发酵。这项研究有望改善育种方案和食品成分，并提高谷物食品的营养价值。

Design rules for nutritionally-functional grains. This project aims to design the most comprehensive specifications yet for nutritionally enhanced and health-modulating starch in grain-based foods. Why starch resists small intestinal digestion is not understood; this limits plant breeders and food (ingredient) manufacturers’ ability to tailor starch structures for optimal human nutritional value. This project will study how resistant starch survives digestion in the small intestine and passed to the large intestine using a model for the large intestine to define the microbial fermentation of resistant starch fractions. This research is expected to improve breeding programmes and food ingredients and promote the nutritional value of grain-based foods.