Isolation and characterization of starch from seeds of Araucaria brasiliensis:: A novel starch for application in food industry

The pinhao seeds (Araucaria angustifolia), are composed of 34% of starch and very low fractions of protein, lipids and phenolic compounds. This composition is favorable to obtain a stable, white in color and odorless starch, useful in the food industry. The isolated starch is constituted predominantly of small-sized round granules (10-25 mu m), rather than oval ones. Compared to corn starch, pinhao starch has a lower temperature and enthalpy of gelatinization. Retrogradation occurs to a lower extent in pinhao starch, due to its lower amylose content (similar to 25%). The pasting profile of pinhao starch showed a higher consistency than that of corn starch, with lower temperature in the peak of maximum viscosity. The higher swelling and solubility values of pinhao starch, in conjunction with the higher storage modulus (G') suggest new different applications of this novel starch. The low protein content of the starch granule favors applications like production of glucose and fructose syrups. The simple method of extraction and the high yield of starch from pinhao seed might be attractive not only for pilot-plant but also for commercial-scale production.