Extração, caracterização e modificação quimica por oxidação de amido de pinhão (Araucaria angustifolia) / Extraction, characterization and chemistry modification by oxidation of Brazilian pine (Araucaria angustifolia)

AUTOR(ES)
FONTE

IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia

DATA DE PUBLICAÇÃO

27/03/2009

RESUMO

The Brazilian pine, seed of Araucaria angustifólia (Betortoloni, Otto Kuntze), has a high carbohydrate content, principally starch. The literature is scarce and contradictory in some points, indicating the need for a profound understanding of the characteristics of the starch of this pine, mainly with respect to extraction methods and to chemical modification to obtain specific characteristics for defined applications. The present study aimed at the following: to study the extraction of starch from Brazilian pine seeds by three distinct methodologies (Wosiacki &Cereda, Bello-Pérez et al. and Teixeira et al. - modified) with and without storage of the seeds; to study the chemical, physical and rheological properties of the native starch extracted from seeds stored for long periods, and to study the effect of the process temperature and active chlorine concentration on the chemical modification by oxidation of the main properties of the Brazilian pine starch. All the data obtained were statistically evaluated using the variance analysis and Tukey¿s means test (p = 0.05). Of the three extraction methodologies used on in natura Brazilian pine seeds stored from 0 to 12 months, the method proposed by Bello- Pérez et al. (2006) was considered to be the best for the extraction of starch, after showing that the storage time influences the characteristics of yield and color of the pine starch. The Brazilian pine starch obtained presented 14.37% moisture content, 0.06% proteins, 0.29% crude fiber, 0.06% mineral matter, 1.34% lipids and 27.25% amylose (d.w.b.). The starch granules showed irregular sizes and forms, oval and rounded forms predominating, with a marked presence of the Maltese cross. In the oxidation of the pine starch, the following concentrations of sodium hypochlorite were used: 0.5 g, 1.0 g, 2.25 g, 3.5 g and 4 g of active chlorine per 100 g starch, at temperatures of 20 ºC, 23 ºC, 32 ºC, 41 ºC and 45 ºC. The effect of the independent variables was evaluated using response surface methodology with a complete compound rotational design (22 with 4 central points and 4 axial points). The application of sodium hypochlorite to pine starch extracted from the stored raw material, extracted according to Bello-Pérez et al. (2006), resulted in modifications of the principle technological properties. The active chlorine concentration exerted a significant effect on the water solubility index, the carbonyl and carboxyl contents, the amylase content and the percentage of light transmittance (650 nm) of the Brazilian pine starch. The effect of temperature as an independent variable was only observed on the water solubility index, the carbonyl content and the percentage of light transmittance (650 nm) of the Brazilian pine starch. Oxidation was more intense when the starch was treated with 3.5% active chlorine, followed by the treatment with 4% active chlorine, where increases in the carboxyl and carbonyl contents and reductions in the amylase content were observed

ASSUNTO(S)

pinhão oxidação hipoclorito de sodio starch amido - extração brazilian pine oxidation sodium hypochlorite

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