Structural and functional characterization of starches from Brazilian pine seeds (Araucaria angustifolia)

被引：42

作者：

Boff Zortea-Guidolin, Manoela Estefanea ^{[1
]}

Demiate, Ivo Mottin ^{[2
]}

Bueno de Godoy, Rossana Catie ^{[3
]}

de Paula Scheer, Agnes ^{[1
]}

Grewell, David ^{[4
]}

Jane, Jay-lin ^{[5
]}

机构：

[1] Univ Fed Parana, Grad Program Food Engn, R Cel Francisco H dos Santos S-N, BR-81531980 Curitiba, Parana, Brazil

[2] Univ Estadual Ponta Grossa, Dept Food Engn, Av Carlos Cavalcanti 4748, BR-84030900 Ponta Grossa, PR, Brazil

[3] EMBRAPA Forestry, Estrada Ribeira,Km 111,Caixa Postal 319, Colombo, PR, Brazil

[4] Iowa State Univ, Dept Agr & Biosyst Engn, Ames, IA 50011 USA

[5] Iowa State Univ, Dept Food Sci & Human Nutr, Ames, IA 50011 USA

来源：

FOOD HYDROCOLLOIDS | 2017年 / 63卷

关键词：

Pinhao; Starch; Structure; Functional properties; In vitro digestibility; SLOW DIGESTION PROPERTY; IN-VITRO DIGESTIBILITY; PHYSICOCHEMICAL PROPERTIES; RESISTANT STARCH; PHYSICAL CHARACTERISTICS; RHEOLOGICAL PROPERTIES; GLYCEMIC INDEX; PINHAO STARCH; RICE STARCHES; CHAIN-LENGTH;

D O I：

10.1016/j.foodhyd.2016.08.022

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Brazilian pine seeds (Araucaria angustifolia) or pinhao are popularly consumed in South America as a seasonal food. Pinhao 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 (M-w) 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 pinhao 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 pinhao, which is a promising ingredient for the health/nutraceutical food industry. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：19 / 26

页数：8

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