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Isolation and Characterization of Starch from Seeds of Araucaria brasiliensis : A Novel Starch for Application in Food Industry
Author(s) -
BelloPérez Luis Arturo,
GarcíaSuárez Francisco J.,
MéndezMontealvo Guadalupe,
Oliveira do Nascimento João Roberto,
Lajolo Franco Maria,
Cordenunsi Beatriz Rosana
Publication year - 2006
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.200500455
Subject(s) - starch , amylose , materials science , food science , chemical engineering , chemistry , engineering
The pinhão seeds ( Araucaria angustifolia ), are composed of 34% of starch and very low fractions of protein, lipids and phenolic compounds. This composition is favorable to obtain a stable, white in color and odorless starch, useful in the food industry. The isolated starch is constituted predominantly of small‐sized round granules (10–25 μm), rather than oval ones. Compared to corn starch, pinhão starch has a lower temperature and enthalpy of gelatinization. Retrogradation occurs to a lower extent in pinhão starch, due to its lower amylose content (∼25%). The pasting profile of pinhão starch showed a higher consistency than that of corn starch, with lower temperature in the peak of maximum viscosity. The higher swelling and solubility values of pinhão starch, in conjunction with the higher storage modulus ( G ') suggest new different applications of this novel starch. The low protein content of the starch granule favors applications like production of glucose and fructose syrups. The simple method of extraction and the high yield of starch from pinhão seed might be attractive not only for pilot‐plant but also for commercial‐scale production.