Functional Starch: A Better Use Of Starch In Foods
Laboratory of Food Chemistry and BiochemistryLeuven Food Science and Nutrition Research CentreFunctional starch:A better use of starch in foodsJung-Sun Hong, Ph.DBrussels, Apr 25 2015
Jung Sun Hong SummaryoFood chemistry, carbohydrates/starch chemistryoA specialist in modification techniques of starch oChemical, physical, and enzymatic methodFor specific application in food system and industrial purposesA strong research background in fundamental aspect of carbohydratespolymers/starches and their derivatives EducationPh.D., School of Food Science, University of Idaho, Moscow, Idaho, US.Jan 2013M.S., 서울대학교 식품생명공학과 (Enzyme technology) Feb 2008B.S., 동국대학교 식품공학과 Feb 20062
Current affiliationDepartment of Microbial and Molecular SystemsCentre for Food and Microbial TechnologyLaboratory of Food Chemistry and BiochemistryLeuven Food Science and Nutrition Research Centre (LFoRCe)Laboratory of Food TechnologyLaboratory of Food MicrobiologyLaboratory of Malting and Brewing Sciences3
Lab LFoRCeMission To generate basic insights inoStructure and properties of cereal constituents StarchNon-starch polysaccharidesStorage proteinsEnzymesLipid To improve processing, final products and/or hearth relatedfunctionality4
Starch? Energy storage form in plants The most important carbohydrate in the human diet Abundant source of functional biopolymersoThickeners and stabilizers in food and non-food productsoBiodegradable components in numerous chemical applications (e.g., plastics,detergents, glues etc.)BarleyIzydorczyk et al (2014)5
Starch applicationEU - 2013Total Market: 9 million tonesProcessed foods (29%)Confectionary and drink (32%)Pharma & Chemicals (5%)Corrugating and paper making (29%)European starch industry association (aAf)6
Extraction of starch from plantswheatIsolationMillingFlourStarch(76 - 78%)(58 - 60%)Kernel(100%)whole wheat flourBran7
Starch granulesScanning electron microscopycorn (48%)ricewheat (39%)banana8potato (13%)pea
Starch in FoodsFood kFluidly
Starch in FoodsPhase transition95 CH2OGelatinization50 CH2ORetrogradationtemperatureviscosity105 CGelation
Functional food starch60010050065% 5% acetone02005101520Time (min) Viscosiy of 7% (w/v) native starch and cross-linkedstarch in 92.5% (w/w) DMSO-water solution(Hong et al., 2015)11Temp (C)Visc (RVU)400To obtain functional starch, Need additional process(modification) to enhancefunctionality of starch usingoChemicalsoEnzymesoPhysical treatmentsoDual/multiple processes
Functional food starch 80% of starch in markets is modified!oFat Replacer/Fat Mimetic oTexture Improvers oImprove bread textureCrispness of crackers and biscuitsViscosity breakdown resistant for can foodsDesired chewiness for extruded productsFunctional fiber oLow-fat butter spread/margarineLow fat mayonnaiseLow fat milk type productsLow -fat ice creamSlow digestible cookiesResistant starch muffinEncapsulation of flavor/oilAbbas et al. 201012European starch industry association (aAf)
Functional food starchProspectsChemical levels Effect of starch modification Precise control of the modificationprocessAdvanced techniques to producefunctional starchesNovel functionality of food starches“Clean” labeled food starch13Better understandingof starch structureand reaction patterns
Starch structureMicroscopic viewScanning electron(SEM)Starch granule (X10-5)Growth ring (X10-6)Powder (X1)ObjectiveConfocal laser scanning(CLSM)WaxGlass slideFluorescence* probedstarch granule14ChannelCavity
Starch structureAmylose and AmylopectinClusterB2 chainsB1 chainPlant pathology online15
Starch structureFrom granules to moleculesGranular levelMolecular levelAmyloseC chainB chainA chainclusterAmylopectinJenkins & Donald, 199516
Proposed model for starch molecules organizationBased on reactivities of starch chainsIMIMCluster model(traditional model)Backbone structure model(alternative model)Hong & Huber (2015)17
Overall research goal & approach Model reaction systemoFluorescent probed starch derivativesGranularReactionPatternsConfocal Laser ScanningMicroscopyBridging theGapMolecularReactionPatternsSize Exclusion Chromatography- Refractive Index (CHO)- Fluorescence (extent of reaction)Modified StarchPropertiesRapid Visco Analyzer18
Conclusions Starch granular architecture impacts reactivities of starch chainsmolecules. Granular/molecular reaction patterns impact physical properties ofmodified starches. By controlling reaction parameters,oo“Design of reaction pattern”A minimal level of reagent addition Starch model reaction approach: provides insight beyond currentunderstanding of starch structure.19
Carbohydrates and Health“Tell me what you eat, and I will tell what- Jean Anthelme Brillat-Savarinyou are.”The relationship betweenprotein:carbohydratedietary Intake vs. lifespanin Mice (Simpson et al., 2014)Mar 2015The quality of carbohydratesis important!20
Jung Sun Hong 2 Summary o Food chemistry, carbohydrates/starch chemistry o A specialist in modification techniques of starch Chemical, physical, and enzymatic method For specific application in food system and industrial purposes o A strong research background in fundamental aspect of carbohydrates polymers/starches and their derivatives
Starch based trays are not transparent. Other packaging products Starch based mate-rials are frequently used in loose fill foams for transport packaging. Another ap-plication is in service ware like cups, plates and cutlery. Biodegradable films, with starch as a matrix, were developed and reinforced with wheat and corn hulls.
Starch is a natural polymer which possesses many unique properties and some shortcoming simultaneously. Some synthetic polymers are biodegradable and can be tailor-made easily. Therefore, by combining the individual advan-tages of starch and synthetic polymers, starch-based completely biodegradable polymers (SCBP) are potential for applica-
The starch is separated from the raw sugar by precipitation with alcohol and dissolved in a calcium chloride solution. The starch in solution is reacted with iodine and the colour of he starch/iodine complex is measuredt spectrophotometrically at a wavelength of 600 nm. A standard graph prepared using a sta
The starch is separated from the sample by precipitation with alcohol and dissolved in a calcium chloride solution. The starch in solution is reacted with iodine and the colour of the starch/iodine complex is measured spectrophotometrically at a wavelength of 600 nm. A standard graph prepared using a sta
Natures Own 100% whole wheat Publix/Kroger 2 slices 1 starch EXTRA STRICT: Nature's Own life bread Publix/Kroger 40 calories, 2 slices 1 starch Natures Own Sandwich Rounds Publix/Kroger 1 1 starch/2 minis 1 starch Weight Watchers 100% who
Mono-Carbohydrates Di, poly-Carbohydrates Elmhurst College High Fructose Corn Syrup Sweeteners Starch - Iodine Test Chemistry Department Blood Glucose Test Sugar and Tooth Decay Virtual ChemBook Click for larger image Starch - Iodine Starch: Plants store glucose as the polysaccharide starch. The cereal
What does a (-) Reducing Sugar test look like: _ Starch Positive Control 1) Label a test tube "S ( )" (which stands for Starch Positive Control). 2) Add 2 ml of Starch solution to the tube. Negative Control 1) Label a test tube "S (-)" (which stands for Starch Negative Control).
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