Future Starches: For Food Industry Jaspreet spreet Singh gh, , - PowerPoint PPT Presentation

Future Starches: For Food Industry Jaspreet spreet Singh gh, , PhD hD J.X.Singh@massey.ac.nz

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 2

Auckland Riddet Institute: A National (University of Auckland, Plant & Food) Centre of Research Excellence Hamilton (CoRE) based in Palmerston (AgResearch) North Palmerston North Bringing together (Massey University, Plant & Food, AgResearch, Fonterra) New Zealand’s Wellington best talent in food and (Victoria University, nutritional sciences MacDiarmid Institute) Christchurch (Plant and Food, University of Canterbury, AgResearch) Dunedin (University of Otago)

A Centre of Research Excellence with Global Connections UK S Korea Netherlands Canada Ireland France Germany USA Japan Australia New Zealand

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)

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

Riddet Institute Research Platforms Food material and structure Innovative Food Solutions Food Modelling Gastro- Digestion and Materials and Intestinal bioavailability and Engineering Biology Structures Chemistry, Physics, Mathematics, Engineering, Biology, Materials Science, Nanotechnology, Digestive Physiology Food product design for targeted benefit Nutrition, Microbial Ecology 7

Corn OUR WORLD AND FOOD

Future Foods-Different For Different People Need Low Calorie Foods Need High Calorie Foods Corn

Designing Future Foods – Lessons from Nature “All foods pass through a common Understanding of the human unit operation, the GI tract, yet it digestive machine is the least studied and least Understanding of how food structure understood of all of the food changes as it traverse through the processes. ” entire GIT Norton, I., Fryer, P. and Moore, S. (2006) AIChE Understanding the metabolic and Journal 52: 1632-1640. physiological consequences Can we make the desirable structures

Starch – An Important Food Ingredient In Our Diet Corn

Major Starch Sources Corn

Starch - A Carbohydrate Polymer A major storage polysaccharide present in plants in the form of granules mainly comprised of amylose and amylopectin chains

Starch - A Carbohydrate Polymer Amylose - a linear polymer composed of CH 2 OH glucose units linked through  -D- (1  4) glycosidic linkages 1  , 1-6 bond 6 CH 2 5 1 1 4 3 2  , 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)

Starch Characteristics- Gelatinization of Starch Sol to Gel a = Total protein calculated by nitrogen X 6.25 b = Total carbohydrate calculated by difference

Starch Characteristics- Viscosity (Rheological Characteristics)

Starch Characteristics- Retrogradation of Starch a = Total protein calculated by nitrogen X 6.25 b = Total carbohydrate calculated by difference

Digestibility of Starch in Human System Raw Starch Gelatinized Starch Contain some resistant starch Non digestible in human Digestible in human system system Retrograded Starch Very high in resistant starch Less digestible in human system

Starch Digestion Depends On  Starch Structure  Nature of Food Matrix  Starch Processing Procedure and Storage Conditions

In vitro Starch Digestion pH electrode Step 1 : Jacketed reactor Simulated gastric juice - pepsin (37°C) Water pH =1.2; Duration :30 min outlet Step 2 : Magnetic Water bar Simulated intestinal juice inlet Pancreatin, amyloglucosidase pH = 6.8; Duration :2h Peristaltic pump to adjust automatically the pH 20

Native Starch Structure vs Digestibility

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

Spherulites : A Novel Starch Structure

High Temperature (140°C) Starch granule + Water Fatty acid 25°C 50°C 140°C High Temperature Retrogradation Fatty Amylose acids

Production of Spherulites at Pilot Scale High Amylose Starch Fatty Acids

Relative Crystallinity Birefringence 26

Development of Food Matrix Polysaccharide Starch Gums

Glucose Release During In vitro Digestion 100 90 80 70 % hydrolysis 60 50 Less Glucose Release/Less Starch Hydrolysis 40 30 20 10 0 0 20 40 60 80 100 120 140 Stomach Small Intestine Time (min) 4% Waxy Starch - 0% Guar Gum 4% Waxy Starch - 1% Guar Gum

In vitro Digestion Normal Maize Starch Simulated intestinal juice On line recording of In vitro Digestion Real time : 16 min

In vitro Digestion Normal Maize Starch + 1% Gum On line recording of In vitro Digestion Real time : 10 min

Acknowledgements Future Foods Funding – Foundation for Research Science and Technology (FoRST), New Zealand Researchers, students, technical staff of carbohydrates group at Riddet Institute