01959naa a2200349 a 450000100080000000500110000800800410001902400570006010000300011724501340014726000090028152009130029065000180120365000260122165000270124765000110127465000130128565000100129865000270130865000290133565000200136465000280138465000120141265000120142465300260143670000190146270000230148170000210150470000160152570000160154177300520155720606022017-04-17       2017    bl uuuu     u00u1 u    #d7 ahttp://dx.doi.org/10.1016/j.foodhyd.2016.08.0222DOI1 aZORTEA-GUIDOLIN, M. E. B.  aStructural and functional characterization of starches from Brazilian pine seeds (Araucaria angustifolia).h[electronic resource]  c2017  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.  aFood industry  aFunctional properties  aIn vitro digestibility  aStarch  aAlimento  aAmido  aAraucaria angustifolia  aDigestibilidade in vitro  aEspécie nativa  aIndústria alimentícia  aPinhão  aSemente  aPropriedade funcional1 aDEMIATE, I. M.1 aGODOY, R. C. B. de1 aSCHEER, A. de P.1 aGREWELL, D.1 aJANE, J.-l.  tFood Hydrocolloidsgv. 63, p. 16-29, Feb. 2017.