Publicação:
Chemical composition and thermal properties of Chilean Araucaria araucana starch

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dc.contributor.authorCastano, Johanna
dc.contributor.authorRodriguez-Llamazares, Saddys
dc.contributor.authorBouza, Rebeca
dc.contributor.authorLandi Franco, Celia Maria [UNESP]
dc.contributor.institutionUniv Concepcion
dc.contributor.institutionCIPA
dc.contributor.institutionUniv A Coruna
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2018-11-26T16:28:04Z
dc.date.available2018-11-26T16:28:04Z
dc.date.issued2016-01-01
dc.description.abstractStarch isolated from Chilean Araucaria araucana seed was characterized as a follow-up on a previous study. The apparent amylose (AMM) content determined by potentiometric titration was 28%. The chain length distribution profile of amylopectin (AP) showed two peaks at polymerization degrees (DP) of 12 and 43-44. Around 51% of unit chains had DP in the range 13-24. The average DP of AP branch chains was 19.6%. The molecular weight distribution of A. araucana starch analyzed by Sepharose CL 2B is also reported. The ratio of blue value to total carbohydrates was 0.30 for the AP peak, which is characteristic of a low proportion of long lateral chains. The gelatinization temperature and enthalpy determined by DSC were 65.6 degrees C and 14.5 J/g, respectively.en
dc.description.affiliationUniv Concepcion, Unidad Desarrollo Tecnol, Coronel, Chile
dc.description.affiliationCIPA, Beltran Mathieu 224, Concepcion, Chile
dc.description.affiliationUniv A Coruna, EUP Ferrol, Dept Fis, Grp Polimeros, Ferrol, Spain
dc.description.affiliationUniv Estadual Paulista, Dept Engn & Tecnol Alimentos, Sao Jose Do Rio Preto, SP, Brazil
dc.description.affiliationUnespUniv Estadual Paulista, Dept Engn & Tecnol Alimentos, Sao Jose Do Rio Preto, SP, Brazil
dc.description.sponsorshipCONICYT-REGIONAL
dc.description.sponsorshipPrograma de Financiamiento Basal para Centros Cientificos y Tecnologicos de Excelencia
dc.description.sponsorshipprojects InnovaChile
dc.description.sponsorshipIdCONICYT-REGIONAL: R08C1002
dc.description.sponsorshipIdPrograma de Financiamiento Basal para Centros Cientificos y Tecnologicos de Excelencia: PFB-27
dc.description.sponsorshipIdprojects InnovaChile: 13IDL2-23120
dc.description.sponsorshipIdprojects InnovaChile: MAT2013-41892-R
dc.format.extent100-105
dc.identifierhttp://dx.doi.org/10.1002/star.201500148
dc.identifier.citationStarch-starke. Weinheim: Wiley-v C H Verlag Gmbh, v. 68, n. 1-2, p. 100-105, 2016.
dc.identifier.doi10.1002/star.201500148
dc.identifier.issn0038-9056
dc.identifier.urihttp://hdl.handle.net/11449/161327
dc.identifier.wosWOS:000372348200012
dc.language.isoeng
dc.publisherWiley-Blackwell
dc.relation.ispartofStarch-starke
dc.relation.ispartofsjr0,725
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectAmylopectin structure
dc.subjectAraucaria araucana starch
dc.subjectGelatinization temperature
dc.subjectInorganic composition
dc.titleChemical composition and thermal properties of Chilean Araucaria araucana starchen
dc.typeArtigo
dcterms.licensehttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
dcterms.rightsHolderWiley-Blackwell
dspace.entity.typePublication
unesp.author.lattes3990259902528302[4]
unesp.author.orcid0000-0001-5796-6269[3]
unesp.author.orcid0000-0002-4941-1463[4]
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt
unesp.departmentEngenharia e Tecnologia de Alimentos - IBILCEpt

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São José do Rio Preto - IBILCE - Instituto de Biociências, Letras e Ciências Exatas