Future Starches: For Food Industry Jaspreet Singh, PhD.
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1 Future Starches: For Food Industry Jaspreet Singh, PhD
2 Centre of Research Excellence (CoRE) for foods and nutrition, funded by New Zealand Government and supported by local/international food industry Internationally renowned and well-connected A collaborative partnership between academics/ researchers from: 2
3 Riddet Institute: A National Centre of Research Excellence (CoRE) based in Palmerston North Auckland (University of Auckland, Plant & Food) Hamilton (AgResearch) Bringing together New Zealand s best talent in food and nutritional sciences Palmerston North (Massey University, Plant & Food, AgResearch, Fonterra) Wellington (Victoria University, MacDiarmid Institute) Christchurch (Plant and Food, University of Canterbury, AgResearch) Dunedin (University of Otago)
4 A Centre of Research Excellence with Global Connections Canada USA UK Netherlands Ireland France Germany S Korea Japan Australia New Zealand
5 Major International/National Clients BASF (Germany) Dilmah (Sri Lanka) DSM (Netherlands) DSM Asia Pacific (Singapore) Fonterra (NZ) PepsiCo (US & Asia) Yashili (China) Zespri International (NZ)
6 The Riddet Institute Japan Connection Research Collaborations with: Kumamoto University University of Shizuoka Tokyo University of Marine Science And Technology A two day Japan-New Zealand Functional Food Workshop at the Riddet Institute in July, 2009
7 Riddet Institute Research Platforms Innovative Food Solutions Food material and structure Food Materials and Structures Modelling and Engineering Gastro- Intestinal Biology Digestion and bioavailability Chemistry, Physics, Mathematics, Engineering, Biology, Materials Science, Nanotechnology, Digestive Physiology Nutrition, Microbial Ecology Food product design for targeted benefit 7
8 Corn OUR WORLD AND FOOD
9 Future Foods-Different For Different People Need Low Calorie Foods Corn Need High Calorie Foods
10 Designing Future Foods Lessons from Nature All foods pass through a common unit operation, the GI tract, yet it is the least studied and least understood of all of the food processes. Norton, I., Fryer, P. and Moore, S. (2006) AIChE Journal 52: Understanding of the human digestive machine Understanding of how food structure changes as it traverse through the entire GIT Understanding the metabolic and physiological consequences Can we make the desirable structures
11 Starch An Important Food Ingredient In Our Diet Corn
12 Major Starch Sources Corn
13 Starch - A Carbohydrate Polymer A major storage polysaccharide present in plants in the form of granules mainly comprised of amylose and amylopectin chains
14 Starch - A Carbohydrate Polymer Amylose - a linear polymer composed of glucose units linked through -D- (1 4) glycosidic linkages, 1-6 bond 6 1 CH 2 CH 2 OH , 1-4 bond Amylopectin - a branched polymer with linear -D-(1 4) linked glucose units and additional -D-(1 6) glycosidic linked branch points Minor constituents (Phosphorus, lipids and proteins)
15 Starch Characteristics- Gelatinization of Starch a = Total protein calculated by nitrogen X 6.25 Sol to Gel b = Total carbohydrate calculated by difference
16 Starch Characteristics- Viscosity (Rheological Characteristics)
17 Starch Characteristics- Retrogradation of Starch a = Total protein calculated by nitrogen X 6.25 b = Total carbohydrate calculated by difference
18 Digestibility of Starch in Human System Raw Starch Gelatinized Starch Contain some resistant starch Non digestible in human system Retrograded Starch Digestible in human system Very high in resistant starch Less digestible in human system
19 Starch Digestion Depends On Starch Structure Nature of Food Matrix Starch Processing Procedure and Storage Conditions
20 In vitro Starch Digestion Water inlet ph electrode Jacketed reactor (37 C) Magnetic bar Water outlet Peristaltic pump to adjust automatically the ph Step 1 : Simulated gastric juice - pepsin ph =1.2; Duration :30 min Step 2 : Simulated intestinal juice Pancreatin, amyloglucosidase ph = 6.8; Duration :2h 20
21 Native Starch Structure vs Digestibility
22 Development of Novel Starch Structures Slowly (or may be medium) digestible starch structures Good functional characteristics for use in different food products No safety issues
23 Spherulites : A Novel Starch Structure
24 High Temperature (140 C) Starch granule + Water Fatty acid 25 C 50 C 140 C High Temperature Retrogradation Fatty acids Amylose
25 Production of Spherulites at Pilot Scale High Amylose Starch Fatty Acids
26 Birefringence Relative Crystallinity 26
27 Development of Food Matrix Starch Polysaccharide Gums
28 % hydrolysis Glucose Release During In vitro Digestion Less Glucose Release/Less Starch Hydrolysis Stomach Small Intestine Time (min) 4% Waxy Starch - 0% Guar Gum 4% Waxy Starch - 1% Guar Gum
29 In vitro Digestion Normal Maize Starch Simulated intestinal juice On line recording of In vitro Digestion Real time : 16 min
30 In vitro Digestion Normal Maize Starch + 1% Gum On line recording of In vitro Digestion Real time : 10 min
31
32 Acknowledgements Future Foods Funding Foundation for Research Science and Technology (FoRST), New Zealand Researchers, students, technical staff of carbohydrates group at Riddet Institute
33
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