Isolation and Characterization of Starch from Seeds of Araucaria brasiliensis: A Novel Starch for Application in Food Industry

Abstract

The pinhão seeds (Araucaria angustifolia), are composed of 34% of starch and very low fractions of protein, lipids and phenolic compounds. This composition is favorable to obtain a stable, white in color and odorless starch, useful in the food industry. The isolated starch is constituted predominantly of small‐sized round granules (10–25 μm), rather than oval ones. Compared to corn starch, pinhão starch has a lower temperature and enthalpy of gelatinization. Retrogradation occurs to a lower extent in pinhão starch, due to its lower amylose content (∼25%). The pasting profile of pinhão starch showed a higher consistency than that of corn starch, with lower temperature in the peak of maximum viscosity. The higher swelling and solubility values of pinhão starch, in conjunction with the higher storage modulus (G') suggest new different applications of this novel starch. The low protein content of the starch granule favors applications like production of glucose and fructose syrups. The simple method of extraction and the high yield of starch from pinhão seed might be attractive not only for pilot‐plant but also for commercial‐scale production.

The effect of acid hydrolysis on the technological functional properties of pinhão (Araucaria brasiliensis) starch

“…Wosiacki and Cereda (1989) reported a similar pattern for pinhão starch at temperatures higher than 85 °C. Bello-Pérez et al (2006) reported an inverse behavior, with higher solubility values for pinhão starch, which according to these authors is in agreement with the lower temperature and enthalpy of gelatinization of pinhão starch assessed by DSC in their study.…”

“…However, at 70 °C, similarly to a study reported by Stahl et al (2007) and Bello-Pérez et al (2006), the value of the swelling power of pinhão starch was higher compared to that of corn starch. According to these authors, this finding is expected from the known inverse correlation between swelling power and amylose and lipid levels at temperatures close to 85 °C.…”

“…According to Lawal (2004), this is due to the reduction of the amorphous region of the starch granule, which reduces the number of sites that establish links with the water molecule. Studies have shown that genetic variations, climate and soil conditions, maturation stage, and transmittance (%) of pastes of NPS and APS was higher than that obtained for corn starches after similar storage period, which evidenced lower levels of retrogradation in pinhão starches if compared to those of corn starches and, according to Bello-Pérez et al (2006), this is in agreement with the lower content of amylose of pinhão starch (23.6%) in comparison to that of corn starch (30%) and suggests the use of pinhão starch in products stored for a long time and must have a soft texture, such as some baked products.…”

“…For native starches, the increase in SP is related to the breaking of intermolecular hydrogen bonds in amorphous areas allowing progressive water absorption, as mentioned by Bello-Pérez et al (2006). However, for the native corn starch, the influence of temperature on SP was observed only above 70 °C , which, according to Li and Yeh (2001), is due to the gelatinization of corn starch, which starts only at 65.7 °C (T 0 , initial temperature of gelatinization), as demonstrated by thermal analysis (DSC).…”

Late Holocene Vegetation History and Early Evidence of Araucaria angustifolia in Caçapava do Sul in the Lowland Region of Rio Grande do Sul State, Southern Brazil

“…According to the survey on the distribution of Araucaria angustifolia in Brazil by Hueck (1953Hueck ( , 1966, there is no evidence of the natural distribution of this tree in the lowlands of Rio Grande do Sul. It is therefore possible that this occurrence is due to post-Columbian settlers, which would have planted these trees on their lowland farms for wood as well as for the nutrient supply provided by the seeds (Cordenunsi et al 2004;Bello-Perez et al 2006). First settlers from Portugal arrived to the region during the early 19 th century (Corrêa 2013).…”