Data/hora: 05/06/2024 15:37:29

Biblioteca(s): | Embrapa Florestas.
Data corrente: | 11/06/2013
Data da última atualização: | 24/06/2013
Autoria: | COSTA, F. J. O. G. da; LEIVAS, C. L.; WASZCZYNSKYJ, N.; GODOY, R. C. B. de; HELM, C. V.; COLMAN, T. A. D.; SCHNITZLER, E.
Afiliação: | Fernanda Janaina Oliveira Gomes da Costa, UFPR; Carolina Lopes Leivas, UFPR; Nina Waszczynskyj, UFPR; ROSSANA CATIE BUENO DE GODOY, CNPF; CRISTIANE VIEIRA HELM, CNPF; Tiago André Denck Colman, UEPG; Egon Schnitzler, UEPG.
Título: | Characterisation of native starches of seeds of Araucaria angustifolia from fourgermplasm collections.
Ano de publicação: | 2013
Fonte/Imprenta: | Thermochimica Acta, v. 565, p. 172-177, 2013.
Idioma: | Inglês
Conteúdo: | Germplasm is a source of genetic variability available for plant breeding. These techniques have becomeaccessible and necessary to protect biological diversity. The collections are groups of representative geno-types with the genetic variability of the species that is the object of conservation. Four samples of pinhão,obtained from Paraná pine seeds, were supplied by EMBRAPA Florestas (germplasm bank). Starch wascarefully extracted in aqueous solution, whose yield was around 32.5%. For each sample the gelatinisationtemperature (Tp) occurred below 63.6?C and gelatinisation enthalpy (Hgel) was different for each sam-ple. TG?DTA curves showed similarity, although with mass losses and peaks at different temperatures.The pasting temperature obtained by RVA was directly proportional to the onset and peak temperaturesobtained by DSC. The XRD technique allowed the degree of relative crystallinity to be calculated for eachsample. From the results it can be verified that each sample had specific characteristics.
Palavras-Chave: | Germplasma.
Thesagro: | Araucária Angustifólia; Germoplasma; Pinhão.
Thesaurus Nal: | atomic force microscopy; pasting properties; starch; thermal analysis.
Categoria do assunto: | --
Registro original: | Embrapa Florestas (CNPF)
Exemplares: | CNPF - (50949-1) - UPC - AP - DD -  -  -  - DIS