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Solubility Pattern and Recrystallization Behavior of Oat Starch
Author(s) -
Shamekh S.,
Forssell P.,
Poutanen K.
Publication year - 1994
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.19940460403
Subject(s) - amylopectin , amylose , starch , solubility , chemistry , polysaccharide , recrystallization (geology) , food science , waxy corn , chromatography , biochemistry , organic chemistry , biology , paleontology
The oat starch studied had a lipid content of 1,3% and amylose content of 29%. Based on the colorimetric assay, only 15% of the starch leached out from the native granules at 95°C was amylose, whereas 85% of the starch leached from the defatted granules was amylose. The solubilized amylopectin‐type material of native oat starch was of clearly lower molecular weight than most of the amylopectin in the original starch. The amylopectin recrystallization enthalpy of 50% native oat starch dispersion Id after gelatinization was 2J/g and that of defatted oat starch was 4J/g.