Characterization of Pinhão Starch. Part I. Extraction and Properties of the Starch Granules

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dc.contributor.authorWosiacki, G.
dc.contributor.authorCereda, M. P. [UNESP]
dc.contributor.institutionFUEL
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.date.accessioned2022-04-28T19:04:39Z
dc.date.available2022-04-28T19:04:39Z
dc.date.issued1985-01-01
dc.description.abstractThe starch fraction of Pinhão, the seeds of Pinheiro do Paraná (Araucaria angustifolia, Bert, O. Ktze) was easily extracted and represents 21.87% of total weight. The low content of protein, fat and ash accounts for the efficiency of the extraction and purification. Pinhão starch shows an amylose level and strong anionic characteristic similar to corn starch. The round‐shaped granules are smaller than those of cassava and similarly resistent to DMSO solubilization, what suggests a very homogenous granular structure. Copyright © 1985 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheimen
dc.description.affiliationDepartamento de Tecnologia de Alimentos e Medicamentos CCA FUEL, Caixa Postal 6032, Londrina, Parana, 86 100
dc.description.affiliationDepartamento de Tecnologia de Produtos Agropecuãrios FCA UNESP, Caixa Postal 237, Botucatu, São Paulo, 18600
dc.description.affiliationUnespDepartamento de Tecnologia de Produtos Agropecuãrios FCA UNESP, Caixa Postal 237, Botucatu, São Paulo, 18600
dc.format.extent224-227
dc.identifierhttp://dx.doi.org/10.1002/star.19850370704
dc.identifier.citationStarch ‐ Stärke, v. 37, n. 7, p. 224-227, 1985.
dc.identifier.doi10.1002/star.19850370704
dc.identifier.issn1521-379X
dc.identifier.issn0038-9056
dc.identifier.scopus2-s2.0-84987184902
dc.identifier.urihttp://hdl.handle.net/11449/220686
dc.language.isoeng
dc.relation.ispartofStarch ‐ Stärke
dc.sourceScopus
dc.titleCharacterization of Pinhão Starch. Part I. Extraction and Properties of the Starch Granulesen
dc.typeArtigo
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