01301nam a2200229 a 450000100080000000500110000800800410001910000190006024501260007926000660020530000290027150000750030052005380037565000140091365000290092765300230095665300130097965300130099270000280100570000190103370000190105220210282016-02-17       2015    bl uuuu     u00u1 u    #d1 aHORNUNG, P. S.  aTG-DTA and DSC investigations of ''pinhão'' starch modified by calcium hypochlorite and UV light.h[electronic resource]  aBrazilian Journal of Thermal Analysis, v. 7, p. 109-112c2015  cDisponível na internet.  aEdição dos Anais do 7º Simpósio de Análise Térmica, 2015, Bauru.  aStarches, when in its native forms, usually do not have the characteristics required for industrial processing. ''Pinhão'', a seed from the Araucaria angustifolia tree, has starch as main presenting as a great alternative source of starch. Samples of native ''pinhão'' starch were treated with standard calcium hypochlorite solutions (0.1, 0.2 and 0.5 mol L-1) and exposed for one hour under UV light. The modification process applied altered the thermal behavior of the ''pinhão'' starch as the TGA-DTA and DSC results presented.  aoxidation  aAraucária Angustifólia  a''pinhão'' starch  aCa(ClO)2  aUV light1 aLAZZAROTTO, S. R. da S.1 aLAZZAROTTO, M.1 aSCHNITZLER, E.