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1. Crops and starch 2. Starch: why is it so …...E1422 Acetylated distarch adipate E1423 Acetylated...
Transcript of 1. Crops and starch 2. Starch: why is it so …...E1422 Acetylated distarch adipate E1423 Acetylated...
Starch : Sustainability [email protected]
1. Crops and starch 2. Starch: why is it so important?3. Starch for food and other things4. Starch and digestion
Global Action Plan for Agricultural Diversification (GAPAD) (2016)
Journal of Experimental Botany, Volume 54, Issue 382, 2003, 451–456,
World grain yield.
Approximate Composition
Composition
(%) ~~
Maize Wheat Rice Soybean
Protein
(N*6.25)
9.2 11.7 7.4 39.0
Lipids 3.8 2.2 2.4 19.6
Crude fibre 1.55 2.0 0.7 16.6
Minerals 2.25 1.5 1.2 5.52
Total
Carbohydrates
71.8 69.3 75.4 7.6
Starch 62.6 59.2 70.4 <1%*~~ Belitz-Grosch Food Chemistry, Springer 2nd Ed 1999
*Stevenson et al Stärke 58 (2006) 509–519
Crop Typeglobal value in
billion US dollars (2012)
global production in metric tons (2011)
Top producing country and value billion US dollars
(2012)
Sugarcane $57 1,800,377,642 $23.9 (Brazil)
Maize (Corn) Cereals $55 885,289,935$26.4 (United States)
Rice, paddy Cereals $337 740,961,445$117 (Mainland China) 2016 data
Wheat Cereals $84 701,395,334$13.7 (Mainland China)
Cow's milk, whole, fresh
Livestock Primary $286 659,150,049$35 (United States) 2016 data
Potatoes Roots and Tubers $50 373,158,351$12.6 (Mainland China)
Vegetables, not elsewhere specified
Vegetables $46 268,833,780$25.3 (Mainland China)
Soybeans $65 262,037,569$21.8 (United States)
Cassava (yuca) Roots and Tubers $25 256,404,044 $5.5 (Nigeria)
Production and values
Starch the chemicalStarch the macromoleculeStarch the supermacromoleculeStarch the granuleStarch the stuff that comes in a sack
What is starch and why is it so useful?
Composition
Physical chemical interactions
Decomposition of structures and interactions of the molecules, with each other or other components-especially water
Maltose
Amylose
Amylopectin
Starch granules inside cells
100um
Granule surface
Small blocklet
large blocklet
pore
1um
12nm 12nm
Starch granules
Pasting of starch
Starch : heat and shear
Soups
Breakfast cereals
90% water
3% water
Water starch interaction
Aggregate consumption of cereals, by category of use
Other uses and waste
Feeds
Foods
Pathak et al "Bioplastics: Its Timeline Based Scenario & Challenges." Journal of Polymer and Biopolymer Physics Chemistry 2.4 (2014): 84-90.
What is potato starch
packaging?
•Usually comes from waste
potatoes so you don't need to
grow a crop to make it
•Guardian
Modification of starch
Physical
PregelatinisationHeat moisture treatmentAnnealRetrograde Enzyme modification
Chemical modification
Genetic
CrosslinkingReducing starch molecules interactionChanging the hydrophobicity of the starches
Waxy Maize
E1401 Acid-treated starchE1402 Alkaline-treated starchE1403 Bleached starchE1404 Oxidized starchE1405 Starches, enzyme-treatedE1410 Monostarch phosphateE1411 Distarch glycerolE1412 Distarch phosphate esterified with sodium trimetaphosphateE1413 Phosphated distarch phosphateE1414 Acetylated distarch phosphateE1420 Starch acetate esterified with acetic anhydrideE1421 Starch acetate esterified with vinyl acetateE1422 Acetylated distarch adipateE1423 Acetylated distarch glycerolE1440 Hydroxypropyl starchE1442 Hydroxypropyl distarch phosphateE1443 Hydroxypropyl distarch glycerolE1450 Starch sodium octenyl succinate
Starch: sustaining health
Sufficient energy
Easy digestion
Watch out for associated “nasties”
Reduce energy intake
Reduce rate of digestion
Watch out for associated “nasties”
Modification of starch
Physical and enzymic processingCooking and EATING
Starch; a valuable natural renewable resource use it wisely
Tubers and roots:
potato
sweet potato
yam
Stem:
sago
Cereals:
barley
wheat maize
rice
cassava
LeavesSeeds:
peas