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Molecular structure and granule morphology of native and heat‐moisture‐treated pinhão starch
Author(s) -
Pinto Vania Z.,
Moomand Khalid,
Vanier Nathan L.,
Colussi Rosana,
Villanova Franciene A.,
Zavareze Elessandra R.,
Lim LoongTak,
Dias Alvaro R. G.
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12608
Subject(s) - materials science , crystallinity , starch , amorphous solid , granule (geology) , scanning electron microscope , chemical engineering , composite material , food science , crystallography , chemistry , engineering
Summary Pinhão seed is an unconventional source of starch and the pines grow up in native forests of southern Latin America. In this study, pinhão starch was adjusted at 15, 20 and 25% moisture content and heated to 100, 110 and 120 °C for 1 h. A decrease in λ max (starch/iodine complex) was observed as a result of increase in temperature and moisture content of HMT . The ratio of crystalline to amorphous phase in pinhão starch was determined via Fourier transform infra red by taking 1045/1022 band ratio. A decrease in crystallinity occurred as a result of HMT . Polarised light microscopy indicated a loss of birefringence of starch granules under 120 °C at 25% moisture content. Granule size distribution was further confirmed via scanning electron microscopy which showed the HMT effects. These results increased the understanding on molecular and structural properties of HMT pinhão starch and broadened its food and nonfood industrial applications.