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Characterization of Pinhão Starch. Part I. Extraction and Properties of the Starch Granules
Author(s) -
Wosiacki G.,
Cereda M. P.
Publication year - 1985
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19850370704
Subject(s) - starch , extraction (chemistry) , amylose , materials science , fraction (chemistry) , chemical engineering , food science , botany , chromatography , chemistry , biology , engineering
The starch fraction of Pinhão, the seeds of Pinheiro do Paraná ( Araucaria angustifolia , Bert, O. Ktze) was easily extracted and represents 21.87% of total weight. The low content of protein, fat and ash accounts for the efficiency of the extraction and purification. Pinhão starch shows an amylose level and strong anionic characteristic similar to corn starch. The round‐shaped granules are smaller than those of cassava and similarly resistent to DMSO solubilization, what suggests a very homogenous granular structure.