The structures of carbohydrates can be engineered using genetic,
enzymatic, chemical, and physical methodologies for improved
food quality. For example, glucan nanoparticles are used to
protect and deliver bioactive compounds, starch biosynthesis is
quantitatively modeled to guide plant engineering, and specialty
flours are created to address consumer needs. On Monday morning
from 8:30–10:00 am in Room 291, Session 119 Frontiers in
Carbohydrate Design for Food will review recent advances in
designing carbohydrates for food and food-related applications.
Carbohydrates constitute a primary portion of the food matrix
and contribute to food functionality and health benefits.
Participants will learn novel carbohydrate materials that may
have profound impacts on food. Speaker John Leighton, Corn
Products Intl., will present recent advances in functional flour
ingredients. By utilizing traditional hybrid breeding in
combination with specific physical processing techniques, flours
with functionality in foods (e.g., p