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Oat Starch - How Physical and Chemical Modifications Affect the Physicochemical Attributes and Digestibility? Publisher Pubmed



Rostamabadi H1 ; Karaca AC2 ; Deng L3 ; Colussi R4 ; Narita IMP5 ; Kaur K6 ; Aaliya B7 ; Sunooj KV7 ; Falsafi SR8
Authors
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Authors Affiliations
  1. 1. Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, 81746–73461, Iran
  2. 2. Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, 34469, Turkey
  3. 3. State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi, Nanchang, 330047, China
  4. 4. Center for Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, Pelotas, Campus Universitario, s/n, Pelotas, 96010-900, RS, Brazil
  5. 5. Department of Agroindustrial Science and Technology, Federal University of Pelotas, RS, Pelotas, 96010-900, Brazil
  6. 6. Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India
  7. 7. Department of Food Science and Technology, Pondicherry University, Puducherry, 605014, India
  8. 8. Isfahan Endocrine and Metabolism Research Center, Isfahan University of Medical Sciences, Isfahan, 81746-73461, Iran

Source: Carbohydrate Polymers Published:2022


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. © 2022 Elsevier Ltd
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