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Oat Starch: Some Recent Developments
Author(s) -
Paton D.
Publication year - 1979
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19790310603
Subject(s) - amylose , amylopectin , starch , iodine , chemistry , food science , solubility , limiting , retrogradation (starch) , swelling , polysaccharide , amylase , corn starch , chromatography , biochemistry , materials science , organic chemistry , enzyme , mechanical engineering , engineering , composite material
Starches from Canadian oat varieties have been examined. Iodine affinity, solubility and λ mzx of the iodine complex are lower than those found for other cereal starches. Swelling power, limiting viscosity number and hot paste cooling curves are all higher than for other cereal starches. Gel chromatography reveals a fraction of molecular weight between amylose and amylopectin and which is present in greater amount than that found in wheat starch. The β‐amylase digestion limit is lower than that found for wheat and corn and may suggest a more branched structure for oat starches.