Anynda Yuris

Doctor of Philosophy, (Food Technology)
Study Completed: 2018
College of Sciences


Thesis Title
Interactions between wheat starch and Mesona chinensis polysaccharide

Read article at Massey Research Online: MRO icon

Mesona chinensis, an herb of the mint family, is typically used in many Asian countries to produce a starch-based gel dessert known as grass jelly. The formation of this strong gel has been attributed to the presence of a polysaccharide found in the herb, known as Mesona chinensis polysaccharide (MCP). However, the mechanisms of gel formation and digestion are not known. Miss Yuris established the molecular interaction between wheat starch and MCP, elucidated the mechanisms involved in the gel formation and quantified the digestibility of these gels. She found that the presence of MCP reduced starch digestion due to a combination of factors, including the nature of their interactions and the ability of MCP to inhibit amylolytic enzymes. The results of her research have implications in the production of starch based food products with low glycaemic index and the use of MCP as a functional ingredient to help manage diabetes.

Associate Professor Lara Matia-Merino
Professor Kelvin Goh
Mr Allan Hardacre