Oat starch - How physical and chemical modifications affect the physicochemical attributes and digestibility?

Rostamabadi, Hadis; Karaca, Asli Can; Deng, Lizhen; Colussi, Rosana; Narita, Isabela Mendes Pacheco; Kaur, Kamaljit; Aaliya, Basheer; Sunooj, Kappat Valiyapeediyekkal; Falsafi, Seid Reza

Rostamabadi, Hadis; Karaca, Asli Can; Deng, Lizhen; Colussi, Rosana; Narita, Isabela Mendes Pacheco; Kaur, Kamaljit; Aaliya, Basheer; Sunooj, Kappat Valiyapeediyekkal; Falsafi, Seid Reza.

Affiliation

Rostamabadi H; Food Security Research Center, Isfahan University of Medical Sciences, Isfahan 81746-73461, Iran.
Karaca AC; Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Istanbul, Turkey.
Deng L; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, PR China.
Colussi R; Center for Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, Pelotas, Campus Universitário, s/n, 96010-900 Pelotas, RS, Brazil.
Narita IMP; Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, RS, Brazil.
Kaur K; Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India.
Aaliya B; Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India.
Sunooj KV; Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India.
Falsafi SR; Isfahan Endocrine and Metabolism Research Center, Isfahan University of Medical Sciences, Isfahan 81746-73461, Iran. Electronic address: Falsafi.r@gmail.com.

Carbohydr Polym ; 296: 119931, 2022 Nov 15.

Article in En | MEDLINE | ID: mdl-36087982

ABSTRACT

ABSTRACT

Oat is a promising grain well-incorporated into human diet due to the presence of multiple nutrients in composition and its unique health-enhancing attributes. Similar to other cereals, starch is the most important component of the oat kernel, which makes up at least 60 % of the grain's dry weight. Considering the need to access new sources of starch with a broad range of capabilities, oat starch has experienced various modifications by physical and chemical strategies. Thus, this study aims to comprehensively review the impacts of various physical and chemical modifications on the physicochemical, functional, as well as digestibility properties of oat starch. Besides, the effects of oat starch combination with other biomacromolecules (whey protein isolate, caseinate, gums and lipids) on mentioned criteria were also reviewed. In conclusion, various modification methods could properly enhance the physicochemical attributes and digestibility of oat starch for its further successful application in food and pharmaceutical formulations.

Subject(s)

Avena; Starch; Avena/chemistry; Diet; Humans; Starch/chemistry

Key words

Chemical modification; Digestibility; Epichlorohydrin (PubChem CID: 7835); Hydrochloric acid (PubChem CID: 313); Oat starch; Phosphorous oxychloride (POCl(3)) (PubChem CID: 24813); Physical modification; Physicochemical properties; Sodium trimetaphosphate (PubChem CID: 24579); Sodium tripolyphosphate (PubChem CID: 24455)

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