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Bragg Institute

Jaroslav Blazek

Food Science ProjectJara Blazek
Postdoctoral Research Fellow

Phone +61 (02) 9717 7273
Email jaroslav.blazek@ansto.gov.au

Jaroslav (Jara) Blazek joined the Food Science Project in October 2008 with the aim of applying a multidisciplinary approach to understand the structure of resistant starch. He is involved in the research undertaken by CSIRO Food Futures National Research Flagship, which was initiated in April 2003 and it represents a large collaborative network that includes two CSIRO Flagships, Food Science Australia, CSIRO Plant Industry and CSIRO Health Sciences and Nutrition with corresponding aligned research objectives. Flagship participants are investigating scientific problems of national significance for food processing and human nutrition. Their research underpins the design of foods with improved taste, texture and health-giving qualities. Jara works on tailoring raw ingredients to develop healthier foods that meet consumer expectations and demands. Translating new technologies to deliver healthier foods, which will help consumers maintain and manage their weight, has the potential to reduce the risk of lifestyle diseases, such as cardio-vascular conditions.

Jaras work combines his expertise in the field of starch chemistry that he acquired during his studies and research towards his PhD with the world of nuclear science and its unique techniques to probe materials at many different length scales. He is using techniques such neutron and X-ray scattering, which have been mainly the domain of material physicists until recently, and applying these in understanding the changes in the structure of starch and starch-based food products during processing and digestion.

Qualifications and achievements:

  • Doctor of Philosophy (PhD) in Agricultural Chemistry (2008)
  • University of Sydney, Sydney, Australia
  • Master of Agriculture (MSc) in Agricultural chemistry (2005)
  • University of Sydney, Sydney, Australia
  • Bachelor (BSc) of Food and Biochemical Technology (2004)
  • Institute of Chemical Technology, Prague, Czech Republic

Selected Recent Publications

[14] Blazek, J. and Gilbert, E.P. Scattering study of micro- and nano-structural changes during enzymatic digestion of granular starches. Biomacromolecules, submitted.
[13] Blazek, J., Gilbert, E.P. and Copeland, L. (2009). Effects of monoglycerides on pasting properties of wheat starch during repeated heating and cooling. Carbohydrate Polymers, submitted.
[12] Blazek, J. and Copeland, L. (2010). Amylolysis of wheat starches. II. Degradation patterns of native starch granules with varying functional properties. Journal of Cereal Science. in press.
[11] Shrestha, A.K., Ng, C.S., Lopez-Rubio, A., Blazek, J., Gilbert, E.P. and Gidley, M.J. (2010). Enzyme resistance and structural organization in extruded high amylose maize starch. Carbohydrate Polymers, 80, 699-710.
[10] Blazek, J. and Copeland, L. (2010). Amylolysis of wheat starches. I. Digestion kinetics of starches with varying functional properties. Journal of Cereal Science, 51, 265-270.
[9] Blazek, J. and Copeland, L. (2009). Effects of monopalmitin on pasting properties of wheat starches with varying amylose content. Carbohydrate Polymers, 78, 131-136.
[8] Copeland, L., Blazek, J., Salman, H. and Tang, M.C. (2009). Form and functionality of starch. Food Hydrocolloids, 23, 1527-1534.[7] Blazek, J., Salman, H., Lopez-Rubio, A., Gilbert, E.P., Hanley, T. and Copeland, L. (2009). Structural characterization of wheat starch granules differing in amylose content and functional characteristics. Carbohydrate Polymers, 75, 705-711.
[6] Salman, H., Blazek, J., Lopez-Rubio, A., Gilbert, E.P., Hanley, T. and Copeland, L. (2009). Structure-function relationships in A and B granules from wheat starches of similar amylose content. Carbohydrate Polymers, 75, 420-427.
[5] Blazek J. and Copeland L. (2008). Pasting and swelling properties of wheat flour and starch in relation to amylose content. Carbohydrate Polymers, 71, 380-385.
[4] Blazek, J., Jirsa, O. and Hruskova, M. (2005). Prediction of wheat milling characteristics by near-infrared reflectance spectroscopy. Czech Journal of Food Sciences, 23 (4), 145-151.
[3] Hruskova, M., Skodova, V. and Blazek, J. (2004). Wheat sedimentation values and falling number. Czech Journal of Food Sciences, 22 (2), 51-57.
[2] Svec, I., Hruskova, M., Blazek, J. and Jirsa, O. (2004). Baking parameters of wheat variety from international breeding test. Getreidetechnologie, 58 (3), 145-151.
[1] Svec, I., Hruskova, M. and Blazek, J. (2004). Relation of milling and baking parameters of winter wheat varieties and quality classes. Getreidetechnologie, 58 (6), 338-342.