Starch : Sustainability sandra.hill@nottingham.ac.uk

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