Chemical composition and thermal properties of Chilean Araucaria araucana starch

dc.contributorUniv Concepcion
dc.contributorCIPA
dc.contributorUniv A Coruna
dc.contributorUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2018-11-26T16:28:04Z
dc.date.available2018-11-26T16:28:04Z
dc.date.created2018-11-26T16:28:04Z
dc.date.issued2016-01-01
dc.identifierStarch-starke. Weinheim: Wiley-v C H Verlag Gmbh, v. 68, n. 1-2, p. 100-105, 2016.
dc.identifier0038-9056
dc.identifierhttp://hdl.handle.net/11449/161327
dc.identifier10.1002/star.201500148
dc.identifierWOS:000372348200012
dc.description.abstractStarch isolated from Chilean Araucaria araucana seed was characterized as a follow-up on a previous study. The apparent amylose (AMM) content determined by potentiometric titration was 28%. The chain length distribution profile of amylopectin (AP) showed two peaks at polymerization degrees (DP) of 12 and 43-44. Around 51% of unit chains had DP in the range 13-24. The average DP of AP branch chains was 19.6%. The molecular weight distribution of A. araucana starch analyzed by Sepharose CL 2B is also reported. The ratio of blue value to total carbohydrates was 0.30 for the AP peak, which is characteristic of a low proportion of long lateral chains. The gelatinization temperature and enthalpy determined by DSC were 65.6 degrees C and 14.5 J/g, respectively.
dc.languageeng
dc.publisherWiley-Blackwell
dc.relationStarch-starke
dc.relation0,725
dc.rightsAcesso restrito
dc.sourceWeb of Science
dc.subjectAmylopectin structure
dc.subjectAraucaria araucana starch
dc.subjectGelatinization temperature
dc.subjectInorganic composition
dc.titleChemical composition and thermal properties of Chilean Araucaria araucana starch
dc.typeArtículos de revistas


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