01291nam a2200241 a 450000100080000000500110000800800410001910000190006024501010007926000660018030000290024650000750027552005190035065000100086965000200087965000120089965300260091165300230093770000280096070000230098870000190101170000190103020210352016-02-17       2015    bl uuuu     u00u1 u    #d1 aHORNUNG, P. S.  aSimultaneous TG-DTA and DSC techniques on pinhão starch double modified.h[electronic resource]  aBrazilian Journal of Thermal Analysis, v. 7, p. 104-107c2015  cDisponível na internet.  aEdição dos Anais do 7º Simpósio de Análise Térmica, 2015, Bauru.  aThe “pinhão” is the seed of Araucaria angustifolia (known as Paraná pine). This specie is in danger due to reckless exploration. Thus, the development of new applications could motivate its preservation. Samples of native “pinhão” starch were oxidized with standard NaClO solutions (0.1, 0.2 and 0.5 mol L-1) and exposed for one hour under UV light (UVC radiation with ? = 256 nm). The TG curves showed similar behavior. The oxidative modification caused a decrease in the gelatinization enthalpy (DSC).  aAmido  aEspécie Nativa  aPinhão  aAraucaria angustiolia  aEspécie florestal1 aLAZZAROTTO, S, R. da S.1 aOLIVEIRA, C. S. de1 aLAZZAROTTO, M.1 aSCHNITZLER, E.