Artigo 25 – Vol. 6 N. 4

Study of Isolated Starches of Pinhão Seeds Marketed in the Brazilian Southern Region

Bárbara Mikulis Lemes, Nadine Ristow, Camila Delinski Bet, Cristina Soltovski de Oliveira, Marcelo Lazzarotto, Egon Schnitzler
Recebido em
 28 de Novembro de 2017
Aceito em
 10 de Dezembro de 2017
Publicado em
 15 de Dezembro de 2017
Germplasm bank; Starch; Thermal analysis



The aim of this study was to characterise native starches of “pinhão” seeds grown in the states of Paraná, Santa Catarina and Rio Grande do Sul. The starch was extracted by the aqueous method and evaluated by thermogravimetry, differential scanning calorimetry, viscoamilographic analysis, X-ray powder diffractometry and scanning electron microscopy. Three mass losses, common to all samples were detected and the starch of “pinhão” seeds cultivated in Bento Gonçalves (RS) presented the highest thermal stability. The starch of “pinhão” harvested in Mafra (SC) presented higher transition temperatures and gelatinisation enthalpy. The “pinhão” starch isolated from seeds of Lages (SC) showed the highest peak viscosity and lower peak time and pasting temperature, as compared to starch from Mafra (PR), which had the lowest peak viscosity. The granules presented ellipsoidal shape with a flat surface on one side and size ranging of 17-19 μm, exhibiting C-type pattern and crystallinity between 27-29%. Although the starch is of the same botanical source, the cultivation site interfered in the obtained technological properties, emphasizing the importance of the characterisation of starches to make viabilisation of its industrial use and conservation of genetic patrimony in germplasm banks.
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