Results
Title

Isolation and Characterization of Starch from Seeds of Araucaria brasiliensis: A Novel Starch for Application in Food Industry.

Authors

Luis Arturo Bello-Pérez; Francisco J. García-Suárez; Guadalupe Méndez-Montealvo; João Roberto Oliveira do Nascimento; Franco Maria Lajolo; Beatriz Rosana Cordenunsi

Abstract

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.

Subjects

BRAZILIAN pine; ARAUCARIA; SUGAR; PROTEIN content of food

Publication

Starch / Staerke, 2006, Vol 58, Issue 6, p283

ISSN

0038-9056

Publication type

Academic Journal

DOI

10.1002/star.200500455