Nano Crystalline Starch And Its Alternatif Implementation

Abstract

Starch, normally consisting of amylose and amylopectin, is a partially crystalline polymeric substance. Native starch granules may give A-, B-, C-, and V-type X-ray diffraction patterns. A-type crystalline structure occurs in cereal starches, whereas B-type structure is found in tuber, root, and amylose-rich starches. The C-type polymorph is a mixture of A- and B-type polymorphs and occurs in some tuber and legume starches. The V-type diffraction pattern is given by amylose lipids, iodine, and alcohol complexes. Upon heating in water, starch undergoes gelatinization, which breaks up its crystalline structure. During subsequent cooling and storage, recrystallization or retrogradation of gelatinized starch occurs. Process technology responsible to the strach product characteristics and to be advance develop in the next product. Hydrolysis and partial hydrolysis is one great chance to be advanced development to produce nano cristalline starch. One of alternative technology throughout nano crystalline starch technology process production. In this paper would be review and discuss more about nano starch technology, its process production, characteristics and alternative its implementation in the advance product such as composite, or another alternative advanced developments.