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

Detalhes bibliográficos
Autor(a) principal: Wosiacki, G.
Data de Publicação: 1985
Outros Autores: Cereda, M. P. [UNESP]
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1002/star.19850370704
http://hdl.handle.net/11449/220686
Resumo: The 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, Weinheim
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spelling Characterization of Pinhão Starch. Part I. Extraction and Properties of the Starch GranulesThe 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, WeinheimDepartamento de Tecnologia de Alimentos e Medicamentos CCA FUEL, Caixa Postal 6032, Londrina, Parana, 86 100Departamento de Tecnologia de Produtos Agropecuãrios FCA UNESP, Caixa Postal 237, Botucatu, São Paulo, 18600Departamento de Tecnologia de Produtos Agropecuãrios FCA UNESP, Caixa Postal 237, Botucatu, São Paulo, 18600FUELUniversidade Estadual Paulista (UNESP)Wosiacki, G.Cereda, M. P. [UNESP]2022-04-28T19:04:39Z2022-04-28T19:04:39Z1985-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article224-227http://dx.doi.org/10.1002/star.19850370704Starch ‐ Stärke, v. 37, n. 7, p. 224-227, 1985.1521-379X0038-9056http://hdl.handle.net/11449/22068610.1002/star.198503707042-s2.0-84987184902Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengStarch ‐ Stärkeinfo:eu-repo/semantics/openAccess2022-04-28T19:04:39Zoai:repositorio.unesp.br:11449/220686Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462022-04-28T19:04:39Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Characterization of Pinhão Starch. Part I. Extraction and Properties of the Starch Granules
title Characterization of Pinhão Starch. Part I. Extraction and Properties of the Starch Granules
spellingShingle Characterization of Pinhão Starch. Part I. Extraction and Properties of the Starch Granules
Wosiacki, G.
title_short Characterization of Pinhão Starch. Part I. Extraction and Properties of the Starch Granules
title_full Characterization of Pinhão Starch. Part I. Extraction and Properties of the Starch Granules
title_fullStr Characterization of Pinhão Starch. Part I. Extraction and Properties of the Starch Granules
title_full_unstemmed Characterization of Pinhão Starch. Part I. Extraction and Properties of the Starch Granules
title_sort Characterization of Pinhão Starch. Part I. Extraction and Properties of the Starch Granules
author Wosiacki, G.
author_facet Wosiacki, G.
Cereda, M. P. [UNESP]
author_role author
author2 Cereda, M. P. [UNESP]
author2_role author
dc.contributor.none.fl_str_mv FUEL
Universidade Estadual Paulista (UNESP)
dc.contributor.author.fl_str_mv Wosiacki, G.
Cereda, M. P. [UNESP]
description The 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, Weinheim
publishDate 1985
dc.date.none.fl_str_mv 1985-01-01
2022-04-28T19:04:39Z
2022-04-28T19:04:39Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1002/star.19850370704
Starch ‐ Stärke, v. 37, n. 7, p. 224-227, 1985.
1521-379X
0038-9056
http://hdl.handle.net/11449/220686
10.1002/star.19850370704
2-s2.0-84987184902
url http://dx.doi.org/10.1002/star.19850370704
http://hdl.handle.net/11449/220686
identifier_str_mv Starch ‐ Stärke, v. 37, n. 7, p. 224-227, 1985.
1521-379X
0038-9056
10.1002/star.19850370704
2-s2.0-84987184902
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Starch ‐ Stärke
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 224-227
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
_version_ 1797789300964720640

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