title: Effects of single and dual physical modifications on pinhão starch.
abstract: Pinhão starch was modified by annealing (ANN), heat-moisture (HMT) or sonication (SNT) treatments. The starch was also modified by a combination of these treatments (ANN-HMT, ANN-SNT, HMT-ANN, HMT-SNT, SNT-ANN, SNT-HMT). Whole starch and debranched starch fractions were analyzed by gel-permeation chromatography. Moreover, crystallinity, morphology, swelling power, solubility, pasting and gelatinization characteristics were evaluated. Native and single ANN and SNT-treated starches exhibited a CA-type crystalline structure while other modified starches showed an A-type structure. The relative crystallinity increased in ANN-treated starches and decreased in single HMT- and SNT-treated starches. The ANN, HMT and SNT did not provide visible cracks, notches or grooves to pinhão starch granule. SNT applied as second treatment was able to increase the peak viscosity of single ANN- and HMT-treated starches. HMT used alone or in dual modifications promoted the strongest effect on gelatinization temperatures and enthalpy.
authors.affiliation: Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Rio Grande do Sul, Pelotas, RS 96010-900, Brazil; Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada. Electronic address: vania_vzp@hotmail.com.
authors.forename: Vânia Zanella
authors.initials: VZ
authors.lastname: Pinto
authors.affiliation: Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Rio Grande do Sul, Pelotas, RS 96010-900, Brazil; Healthy Processed Foods Research Unit, WRRC, ARS, United States Department of Agriculture, 800 Buchanan Street, Albany, CA 94710, United States.
authors.forename: Nathan Levien
authors.initials: NL
authors.lastname: Vanier
authors.affiliation: Centro de Desenvolvimento Tecnológico, Engenharia de Materiais, Universidade Federal de Pelotas, Rio Grande do Sul, Pelotas, RS 96010-900, Brazil.
authors.forename: Vinicius Gonçalves
authors.initials: VG
authors.lastname: Deon
authors.affiliation: Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada.
authors.forename: Khalid
authors.initials: K
authors.lastname: Moomand
authors.affiliation: Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Rio Grande do Sul, Pelotas, RS 96010-900, Brazil.
authors.forename: Shanise Lisie Mello
authors.initials: SL
authors.lastname: El Halal
authors.affiliation: Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Rio Grande do Sul, Pelotas, RS 96010-900, Brazil.
authors.forename: Elessandra da Rosa
authors.initials: Eda R
authors.lastname: Zavareze
authors.affiliation: Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada.
authors.forename: Loong-Tak
authors.initials: LT
authors.lastname: Lim
authors.affiliation: Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Rio Grande do Sul, Pelotas, RS 96010-900, Brazil.
authors.forename: Alvaro Renato Guerra
authors.initials: AR
authors.lastname: Dias
mesh_terms: D003460:Crystallization; D006358:Hot Temperature; D008855:Microscopy, Electron, Scanning; D008970:Molecular Weight; D013010:Sonication; D013213:Starch / Q000737:chemistry*; D013816:Thermodynamics; D064028:Tracheophyta / Q000737:chemistry*; D014783:Viscosity
chemical_list: D013213:Starch
keywords: Annealing; Araucaria angustifolia Bert O. Ktze; Heat-moisture-treatment; Relative crystallinity; Sonication; Starch structure; Viscosity