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 | Acesso ao texto completo restrito à biblioteca da Embrapa Florestas. Para informações adicionais entre em contato com cnpf.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
12/01/2017 |
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Data da última atualização: |
17/04/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
ZORTEA-GUIDOLIN, M. E. B.; DEMIATE, I. M.; GODOY, R. C. B. de; SCHEER, A. de P.; GREWELL, D.; JANE, J.-l. |
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Afiliação: |
Manoela Estefânea Boff Zortea-Guidolin, Graduanda da UFPR; Ivo Mottin Demiate, UEPG; ROSSANA CATIE BUENO DE GODOY, CNPF; Agnes de Paula Scheer, Graduanda da UFPR; David Grewell, Iowa State University; Jay-lin Jane, Iowa State University. |
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Título: |
Structural and functional characterization of starches from Brazilian pine seeds (Araucaria angustifolia). |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Food Hydrocolloids, v. 63, p. 16-29, Feb. 2017. |
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DOI: |
http://dx.doi.org/10.1016/j.foodhyd.2016.08.022 |
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Idioma: |
Inglês |
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Conteúdo: |
Brazilian pine seeds (Araucaria angustifolia) or pinh~ao are popularly consumed in South America as a seasonal food. Pinh~ao of seven accessions were supplied by Brazilian Agricultural Research Corporation (Embrapa/Forestry) germplasm bank. Starch was isolated from those seeds and characterized. Structures and functional properties of starch, including amylose content, molecular weight (Mw) and gyration radius of amylopectin, amylopectin branch chain-length distribution, thermal and pasting properties, and in vitro digestibility were studied. The samples had significant differences on structures and functional properties. The pinh~ao starch consisted of considerable amounts of slowly digestible starch (SDS) and resistant starch (RS). Results obtained from this study are useful for developing new applications for pinh~ao, which is a promising ingredient for the health/nutraceutical food industry. |
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Palavras-Chave: |
Propriedade funcional. |
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Thesagro: |
Alimento; Amido; Araucaria angustifolia; Digestibilidade in vitro; Espécie nativa; Indústria alimentícia; Pinhão; Semente. |
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Thesaurus Nal: |
Food industry; Functional properties; In vitro digestibility; Starch. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01959naa a2200349 a 4500
001 2060602
005 2017-04-17
008 2017 bl uuuu u00u1 u #d
024 7 $ahttp://dx.doi.org/10.1016/j.foodhyd.2016.08.022$2DOI
100 1 $aZORTEA-GUIDOLIN, M. E. B.
245 $aStructural and functional characterization of starches from Brazilian pine seeds (Araucaria angustifolia).$h[electronic resource]
260 $c2017
520 $aBrazilian pine seeds (Araucaria angustifolia) or pinh~ao are popularly consumed in South America as a seasonal food. Pinh~ao of seven accessions were supplied by Brazilian Agricultural Research Corporation (Embrapa/Forestry) germplasm bank. Starch was isolated from those seeds and characterized. Structures and functional properties of starch, including amylose content, molecular weight (Mw) and gyration radius of amylopectin, amylopectin branch chain-length distribution, thermal and pasting properties, and in vitro digestibility were studied. The samples had significant differences on structures and functional properties. The pinh~ao starch consisted of considerable amounts of slowly digestible starch (SDS) and resistant starch (RS). Results obtained from this study are useful for developing new applications for pinh~ao, which is a promising ingredient for the health/nutraceutical food industry.
650 $aFood industry
650 $aFunctional properties
650 $aIn vitro digestibility
650 $aStarch
650 $aAlimento
650 $aAmido
650 $aAraucaria angustifolia
650 $aDigestibilidade in vitro
650 $aEspécie nativa
650 $aIndústria alimentícia
650 $aPinhão
650 $aSemente
653 $aPropriedade funcional
700 1 $aDEMIATE, I. M.
700 1 $aGODOY, R. C. B. de
700 1 $aSCHEER, A. de P.
700 1 $aGREWELL, D.
700 1 $aJANE, J.-l.
773 $tFood Hydrocolloids$gv. 63, p. 16-29, Feb. 2017.
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| 2. |  | GUIDOLIN, M. E. B. Z.; DEMIATE, I. M.; GODOY, R. C. B. de; GREWELL, D.; LOMBOY, M. M.; SCHEER, A. de P.; JANE, J.-L. Caracterização da estrutura fina do amido de pinhão como um incentivo à perpetuação da Araucária (Araucaria angustifolia (Bertoloni) Otto kuntze). In: ENCONTRO REGIONAL SUL DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 13., 2015, Curitiba. Alimentos inovadores: desafios e oportunidades: anais. Curitiba: sbCTA-PR, 2015. p. 115-116. CD-ROM. Resumo.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Florestas. |
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| Registros recuperados : 3 | |
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