Structure and Physicochemical Properties of Starches from Sieve Fractions of Oat Flour Compared with Whole and Pin‐Milled Flour

One oat cultivar grown in Idaho (three field sites) was pin‐milled and separated by sieving to investigate whether starch from oat bran differs from the remainder of kernel. Ground oat particles were classified into three sieve fractions: 300–850 μm, 150–300 μm and <150 μm). β‐Glucan content in sieve fractions was analyzed and starch was extracted from kernels without milling and from kernels of each sieve fraction. β‐Glucan contents of 300–850, 150–300, and <150 μm sieve fractions were 4.2, 2.3, and 0.8%, respectively. Therefore, starch in bran (300–850 μm sieve fraction) and endosperm (<150 μm sieve fraction) were separated. Starch isolated from entire kernels had significantly higher apparent and absolute amylose content than starch from the 300–850 μm sieve fraction. Starch from different sieve fractions was not significantly different in the apparent amylose, absolute amylose, amylopectin molecular weight, gyration radii, starch gelatinization, and amylose‐lipid complex thermal transition temperatures. Starch from the 150–300 μm sieve fraction had significantly lower peak, final, and setback viscosity compared with the starch isolated from the 300–850 μm and <150 μm sieve fractions. Starch removed from the oat bran fraction during β‐glucan enrichment may have different applications compared with starch obtained from other kernel compartments. Because pin‐milling decreased apparent amylose content and shortened amylopectin branch chains, its potential to alter starch structure should be considered.