Native starch was extracted from nine germplasm collections of Araucaria angustifolia seeds in aqueous medium and they were characterized by Pasting Properties (RVA), X-ray Powder Diffractometry (XRD) and Scanning Electron Microscopy (SEM). The gelatinization process of each sample was evaluated at different ratios of starch:water by Differential Scanning Calorimetry (DSC). A slight displacement in the gelatinization curves was observed for the pinhão starches prepared with different amounts of water. With an increase in water content, most of the samples presented a decrease in the peak, the conclusion temperatures, and the range of gelatinization temperatures, while the enthalpy did not follow a standard behavior. A displacement or a narrowing of the gelatinization temperature range occurred with increasing water content. Pinhão starch showed pasting temperature in the range of 60-67 o C and there were differences in the pasting properties and degree of relative crystallinity between the analyzed samples. The C-type diffraction pattern was found for all the samples and the morphology of starch granules was similar, with oval and round shapes. Therefore, different characteristics were found among starches from nine germplasm collections, encouraging the protection of the biological diversity of selected species, aiming at future applications.
Bello-Perez L, Garcia-Suarez F, Mendez-Montealvo G, Do Nascimento J, Lajolo F, Cordenunsi B. 2006.
2.
Ijfs October. Isolation and characterization of starch from seeds of araucaria brasiliensis: A novel starch for application in food industry. 2019. p. 13–22.
3.
Starch-Starke. p. 283–91.
4.
Bet C, Cordoba L, Ribeiro L, Schnitzler E. Common vetch (vicia sativa) as a new starch source: Its thermal, rheological and structural properties after acid hydrolysis. Food Biophysics. 2016. p. 275–82.
5.
Bicudo S, Demiate I, Bannach G, Lacerda L, Filho M, Ionashiro M, et al. Thermoanalytical study and characterization of native starches of paraná pine seeds (araucaria angustiofolia, bert o. ktze) and european chestnut seeds (castanea sativa, mill). Eclética Química. 2009. p. 7–12.
6.
Cordenunsi B, De Menezes E, Genovese M, Colli C, De Souza A, Lajolo F. Chemical composition and glycemic index of brazilian pine (araucaria angustifolia) seeds. Journal of Agricultural and Food Chemistry. 2004. p. 3412–6.
7.
Daudt R, Kuelkamp-Guerreiro I, Cladera-Olivera F, Silveira Thys R, Ferreira Marczak L. Determination of properties of pinhao starch: Analysis of its applicability as pharmaceutical excipient. Industrial Crops and Products. 2014. p. 420–9.
8.
De Conto L, Plata-Oviedo V, Steel M, Chang C, Y. 2011.
9.
Physico-chemical, morphological, and pasting properties of pine nut (araucaria angustifolia) starch oxidized with different levels of sodium hypochlorite. Starchstarke. p. 198–208.
10.
Granza A, Travalini A, Farias F, Denck Colman T, Schnitzler E, Demiate I. Effects of acetylation and acetylation-hydroxypropylation (dual-modification) on the properties of starch from carioca bean (phaseolus vulgaris l. Journal of Thermal Analysis and Calorimetry. 2015. p. 769–77.
11.
Hoover R. Composition, molecular structure, and physicochemical properties of tuber and root starches: A review. Carbohydrate Polymers. 2001. p. 253–67.
12.
Hornung P, De Oliveira C, Lazzarotto M, Da Silveira Lazzarotto S, Schnitzler E. Investigation of the photooxidation of cassava starch granules. 2016. p. 2129–37.
13.
Hornung P, Granza A, De Oliveira C, Lazzarotto M, Schnitzler E. Study of the effects of ultraviolet light and sodium hypochlorite solutions on properties of cassava starch granules. Food Biophysics. 2015. p. 368–74.
14.
Klein B, Pinto V, Vanier N, Zavareze E, Colussi R, Do Evangelho J, et al. Effect of single and dual heat-moisture treatments on properties of rice, cassava, and pinhao starches. Carbohydrate Polymers. 2013. p. 1578–84.
15.
Kohyama K, Matsuki J, Yasui T, Sasaki T. A differential thermal analysis of the gelatinization and retrogradation of wheat starches with different amylopectin chain lengths. Carbohydrate Polymers. 2004. p. 71–7.
16.
Lacerda L, Da Silva Carvalho Filho M, Bauab T, Demiate I, Denck Colman T, Pereira Andrade M, et al. The effects of heat-moisture treatment on avocado starch granules thermoanalytical and structural analysis. 2015. p. 387–93.
17.
Leivas C, Oliveira Gomes Da Costa F, De Almeida R, Sossela De Freitas R, Stertz S, Schnitzler E. Structural, physico-chemical, thermal and pasting properties of potato (solanum IJFS October. Journal of Thermal Analysis and Calorimetry. 2013. p. 2211–6.
18.
Lopes B, Demiate I, Ito V, De Oliveira C, Da Silva Carvalho Filho M, Schnitzler E, et al. Effects of partial in vitro digestion on properties of european chestnut (castanea sativa mill) flour. Thermochimica Acta. 2016. p. 36–41.
19.
Malucelli L, Lacerda L, Silva Da Carvalho Filho M, Rodriguez Fernandez D, Demiate I, Oliveira C, et al. Porous waxy maize starch thermal, structural and viscographic properties of modified granules obtained by enzyme treatment. Journal of Thermal Analysis and Calorimetry. 2015. p. 525–32.
20.
Noisuwan B, Wilkinson J, Hemar B, Y. th International Hydrocolloids Conference. Norwegian Univ Sci & Technol. 2008. p. 174–83.
21.
Gomes Da Costa O, Leivas F, Waszczynskyj C, Bueno De Godoi N, Helm R, Denck Colman C, et al. Characterisation of native starches of seeds of araucaria angustifolia from four germplasm collections. Thermochimica Acta. 2013. p. 172–7.
22.
Park IM, Lbanez A, Zhong F, Shoemaker C. Gelatinization and pasting properties of waxy and non-waxy rice starches. Starch-starke. 2007. p. 388–96.
23.
Pinto V, Moomand K, Vanier N, Colussi R, Villanova F, Zavareze E, et al. Molecular structure and granule morphology of native and heat-moisture-treated pinhao starch. International Journal of Food Science and Tech-nology. 2015. p. 282–9.
24.
Pinto V, Vanier N, Deon V, Moomand K, Mello El Halal S, Zavareze E, et al. Effects of single and dual physical modifications on pinhao starch. Food Chemistry. 2015. p. 98–105.
25.
Pinto V, Vanier N, Klein B, Zavareze E, Elias M, Gutkoski L, et al. Physicochemical, crystallinity, pasting and thermal properties of heat-moisture-treated pinhao starch. Starch-starke. 2012. p. 855–63.
26.
Ribeiro L, Cordoba L, Denck Colman T, De Oliveira C, Pereira Andrade M, Schnitzler E. Influence of some sugars on the thermal, rheological and morphological properties of “pinhao” starch. Journal of Thermal Analysis and Calorimetry. 2014. p. 935–42.
27.
Schirmer M, Zeller J, Krause D, Jekle M, Becker T. In situ monitoring of starch gelatinization with limited water content using confocal laser scanning microscopy. European Food Research and Technology. 2014. p. 247–57.
28.
Thys R, Aires A, Marczak L, Noreña C. The effect of acid hydrolysis on the technological functional properties of pinhão (araucaria brasiliensis). Ciência e Tecnologia de Alimentos. 2013. p. 89–94.
29.
Torres M, Moreira R, Chenlo F, Morel M. Effect of water and guar gum content on thermal properties of chestnut flour and its starch. Food Hydrocolloids. 2013. p. 192–8.
30.
Villalobos V, Ferreira P, Mora A. The use of biotechnology in the conservation of tropical germplasm. Biotechnology Advances. 1991. p. 13–22.
31.
Wani A, Singh P, Shah M, Schweiggert-Weisz U, Gul K, Wani I. Rice starch diversity: Effects on structural, morphological, thermal, and physicochemical properties-a review. Comprehensive Reviews in Food Science and Food Safety. 2012. p. 417–36.
32.
Zhang L, Xie W, Zhao X, Liu Y, Gao W. Study on the morphology, crystalline structure and thermal properties of yellow ginger starch acetates with different degrees of substitution. Thermochimica Acta. 2009. p. 57–62.
33.
Zortéa-Guidolin M, Demiate I, De Godoy R, De Paula Scheer A, Grewell D, Jane J. Structural and functional characterization of starches from brazilian pine seeds (araucaria angustifolia). Food Hydrocolloids. 2017. p. 13–22.
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
