Structural and functional characterization of starches from Brazilian pine seeds (Araucaria angustifolia)

Citation data:

Food Hydrocolloids, ISSN: 0268-005X, Vol: 63, Page: 19-26

Publication Year:
2017
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DOI:
10.1016/j.foodhyd.2016.08.022
Author(s):
Manoela Estefânea Boff Zortéa-Guidolin; Ivo Mottin Demiate; Rossana Catie Bueno de Godoy; Agnes de Paula Scheer; David Grewell; Jay-lin Jane
Publisher(s):
Elsevier BV
Tags:
Agricultural and Biological Sciences; Chemistry; Chemical Engineering
article description
Brazilian pine seeds ( Araucaria angustifolia ) or pinhão are popularly consumed in South America as a seasonal food. Pinhão of seven accessions were supplied by Brazilian Agricultural Research Corporation (Embrapa/Forestry) germplasm bank. Starch was isolated from those seeds and characterized. Structures and functional properties of starch, including amylose content, molecular weight (M w ) and gyration radius of amylopectin, amylopectin branch chain-length distribution, thermal and pasting properties, and in vitro digestibility were studied. The samples had significant differences on structures and functional properties. The pinhão starch consisted of considerable amounts of slowly digestible starch (SDS) and resistant starch (RS). Results obtained from this study are useful for developing new applications for pinhão, which is a promising ingredient for the health/nutraceutical food industry.