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UMR Procédés Alimentaires et Microbiologiques

Conférence "Small Angle X-Ray and Neutron Scattering..."

Le 1/10/15 à 11 h (Salle Brillat Savarin – bât Epicure d’AgroSup Dijon) qui sera assurée par le Dr Elliot Paul Gilbert (ANSTO, Australie). La conférence est intitulée : "Small Angle X-Ray and Neutron Scattering: Natural Tools for Food Science and Technology Research” .

Résumé de la conférence :

Small-angle scattering is a natural technique for the study of soft condensed matter providing structural information on the nanoscale. On a daily basis, the most ubiquitous form of soft condensed matter with which we interact is food. At ANSTO, we have developed a programme of research in which we seek to investigate fundamental and industrial problems of national significance in food materials science. Much of this research uses neutron scattering as a key tool to enable structure elucidation.
One of the most common ingredients in food is the biopolymer blend, starch. It is composed of amylose and amylopectin, packed into complex molecular arrangements that show a high level of organisation over several length scales from the atomic (yielding variations in crystal packing) to granular (on the micron scale). Amylopectin is assumed to contribute significantly towards the structural and physicochemical properties of starch, whereas the location and role of amylose is less understood. Recently, the amylose fraction has been under heavy scrutiny because of its resistance to enzymatic digestion driven by the potential use of high-amylose starches as ingredients in formulating foods rich in resistant starch. The consumption of such materials has been widely implicated to lead to reductions in the incidence of diet-related disease. The vast majority of the food consumed however is not composed of granular starch but is, in fact, processed - often gelatinized and retrograded - thus an understanding of starch structure must also extend to processing. The latter is well suited to neutron scattering due to the highly penetrating nature of the radiation enabling beam transmission through complex sample environments, opening up the unique opportunity to study industrially-relevant processes in real time.
This presentation will briefly introduce the broad application of neutron and X-ray scattering methods to food-based systems within the 'Food Structure and Dynamics' group at ANSTO with a subsequent focus on our investigations of starch structure.

Coordonnées du Dr Gilbert :

Dr. Elliot Paul Gilbert FRSA

Instrument Scientist, Quokka (SANS)
Leader, Food Science
Bragg Institute

Locked Bag 2001

Kirrawee DC

NSW 2232

Tel: (61)-2-9717-9470
Fax: (61)-2-9717-3606

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