Innovatie Hub Oost-Groningen

Beschrijving

IHOG heeft tot ultieme doelstelling om de regio Oost-Groningen te laten floreren, waarbij een termijn van tien jaar wordt gehanteerd. Dit betekent dat er dan voldoende werkgelegenheid is, er een goede brede welvaart wordt ervaren en het bruist van nieuwe innovaties.

Deze afbakening is gelegen in de letterlijke wortels die het IHOG heeft met de regio. IHOG zal zich namelijk richten op de ontwikkeling van hoogwaardiger ketens en het opzetten van een ecosysteem gebaseerd op drie Oost-Groningse grondstoffen te weten:
1. Magnesiumzouten;
2. Aardappelen;
3. Hennep.

Vanuit deze grondstoffen wil het IHOG nieuwe toepassingen van de grondstoffen stimuleren en/of de keten van de grondstoffen efficiënter inrichten, bij voorkeur hoog in de (biobased) waardeketen. Ook stimuleert IHOG cross-overs van de grondstoffen, waarbij gedacht kan worden aan bijvoorbeeld de ontwikkeling van brandwerend isolatiemateriaal waarbij zowel hennep als magnesium wordt toegepast.

Producten

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Tuning properties of native potato starch by combining heat-moisture treatment with ion exchange

This study provides insights into novel combinations of hydrothermal modifications and mineral enrichment by demonstrating the versatility of this environmentally more benign approach compared to other common chemical starch modifications like crosslinking. Heat-moisture treatment (HMT) (15 % moisture, 100 °C) of native potato starch (NPS) affords granular products that gelatinise at lower temperatures, hold more water as gel, and are more susceptible to enzymatic digestion. Prior mineral enrichment of NPS with sodium, potassium, magnesium and calcium ions yielded significant changes in pasting curves, with monovalent cations increasing peak viscosity, while divalent cations decrease peak viscosity through ionic crosslinking of phosphate groups, allowing further fine tuning of swelling behaviour. Both short and long HMT (4 h and 16 h) triggered partial disruption of crystallinity and an increase in particle size without visible surface damage as evidenced by X-ray diffraction, laser diffraction and scanning electron microscopy. These novel products may find applications where a thickening agent is needed, and high levels of target minerals are desirable like sport nutrition. The viscosity behaviour, available energy and essential minerals may be beneficial to the formulation and nutritional value of energy gels, while adhering to clean-label requirements of today`s food industry.

DOCUMENT

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The Northern Netherlands

The Northern Netherlands is an unique environment for sustainably-minded (bio)chemical businesses due to the regional availability of renewable feedstock, energy and existing infrastructure as well as the proximity to excellent knowledge centers and upscaling facilities. Within the last decades, several developments unravelled in the biobased circular transition. Exploring how these developments were initiated, the article means to show the opportunities that this region has to offer today. It also makes a strong argument for the economic potential arising from the creative combination of available feedstocks in an innovative ecosystem providing necessary frame-work conditions and fostering close intersectoral collaboration.

LINK

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Dibasic Magnesium Hypochlorite as an Oxidant to Tune Pasting Properties of Potato Starch in One Step

Modified starches are used widely in the food industry but often have a low nutritional value, lacking minerals vital for the human body, such as magnesium. Magnesium addition to native starches has been shown to result in changes in pasting properties. However, little work has been done on the addition of magnesium and other divalent cations to highly oxidised starches. In this work, we used dibasic magnesium hypochlorite (DMH) to oxidise potato starch to an industrially relevant degree of oxidation while at the same time introducing magnesium into the starch structure. We found that magnesium incorporation changes the pasting properties of starch and increases the gelatinisation temperature significantly, possibly due to an ionic cross-linking effect. These properties resemble the properties found for heat-moisture-treated potato starches. This change in properties was found to be reversible by performing a straightforward exchange of metal cations, either from sodium to magnesium or from magnesium to sodium. We show in this work the potential of the addition of divalent cations to highly oxidised starches in modifying the rheological and pasting properties of these starches and at the same time adding possible health benefits to modified starches by introducing magnesium.

DOCUMENT