02293naa a2200301 a 450000100080000000500110000800800410001902400340006010000150009424501760010926000090028552013710029465000190166565000140168465000230169865000210172165000100174265000200175265000160177265000120178865300220180070000230182270000190184570000190186470000190188370000190190277300700192121131492019-10-16       2019    bl uuuu     u00u1 u    #d7 a10.7455/ijfs/8.2.2019.a22DOI1 aBET, C. D.  aEffects of "starchbwater" ratio on gelatinization of pinhão starch from nine germplasm collections, measured by differential scanning calorimetry.h[electronic resource]  c2019  aNative starch was extracted from nine germplasm collections of Araucaria angustifolia seeds in aqueous medium and they were characterized by Pasting Properties (RVA), X-ray Powder Diffractometry (XRD) and Scanning Electron Microscopy (SEM). The gelatinization process of each sample was evaluated at different ratios of starch:water by Differential Scanning Calorimetry (DSC). A slight displacement in the gelatinization curves was observed for the pinh?ao starches prepared with different amounts of water. With an increase in water content, most of the samples presented a decrease in the peak, the conclusion temperatures, and the range of gelatinization temperatures, while the enthalpy did not follow a standard behavior. A displacement or a narrowing of the gelatinization temperature range occurred with increasing water content. Pinh?ao starch showed pasting temperature in the range of 60-67 oC and there were differences in the pasting properties and degree of relative crystallinity between the analyzed samples. The C-type diffraction pattern was found for all the samples and the morphology of starch granules was similar, with oval and round shapes. Therefore, different characteristics were found among starches from nine germplasm collections, encouraging the protection of the biological diversity of selected species, aiming at future applications.  aGelatinization  aGermplasm  aPasting properties  aThermal analysis  aAmido  aGelatinização  aGermoplasma  aPinhão  aAnálise térmica1 aGODOY, R. C. B. de1 aCORDOBA, L. P.1 aDEMIATE, I. M.1 aLACERDA, L. G.1 aSCHNITZLER, E.  tInternational Journal of Food Studiesgv. 8, p. 13-22, Oct. 2019.