02234naa a2200325 a 450000100080000000500110000800800410001902400320006010000170009224501140010926000090022352013120023265000110154465000210155565000100157665000290158665000250161565000200164065000120166065000240167265000120169665300220170865300190173070000150174970000150176470000200177970000190179970000190181877300710183721002142018-11-28       2017    bl uuuu     u00u1 u    #d7 a10.18362/bjta.v6.i4.252DOI1 aLEMES, B. M.  aStudy of isolated starches of pinhão seeds marketed in the Brazilian Southern region.h[electronic resource]  c2017  aThe aim of this study was to characterise native starches of ?pinhão? seeds grown in the states of Paraná, Santa Catarina and Rio Grande do Sul. The starch was extracted by the aqueous method and evaluated by thermogravimetry, differential scanning calorimetry, viscoamilographic analysis, X-ray powder diffractometry and scanning electron microscopy. Three mass losses, common to all samples were detected and the starch of ?pinhão? seeds cultivated in Bento Gonçalves (RS) presented the highest thermal stability. The starch of ?pinhão? harvested in Mafra (SC) presented higher transition temperatures and gelatinisation enthalpy. The ?pinhão? starch isolated from seeds of Lages (SC) showed the highest peak viscosity and lower peak time and pasting temperature, as compared to starch from Mafra (PR), which had the lowest peak viscosity. The granules presented ellipsoidal shape with a flat surface on one side and size ranging of 17-19 μm, exhibiting C-type pattern and crystallinity between 27-29%. Although the starch is of the same botanical source, the cultivation site interfered in the obtained technological properties, emphasizing the importance of the characterisation of starches to make viabilisation of its industrial use and conservation of genetic patrimony in germplasm banks.  aStarch  aThermal analysis  aAmido  aAraucária Angustifólia  aBanco de Germoplasma  aEspécie Nativa  aPinhão  aPinheiro do Paraná  aSemente  aAnálise térmica  aGermplasm bank1 aRISTOW, N.1 aBET, C. D.1 aOLIVEIRA, C. S.1 aLAZZAROTTO, M.1 aSCHNITZLER, E.  tBrazilian Journal of Thermal Analysisgv. 6, n. 4, p. 39-47, 2017.