TY - JOUR
T1 - Oat starch - How physical and chemical modifications affect the physicochemical attributes and digestibility?
AU - Rostamabadi, Hadis
AU - Karaca, Asli Can
AU - Deng, Lizhen
AU - Colussi, Rosana
AU - Narita, Isabela Mendes Pacheco
AU - Kaur, Kamaljit
AU - Aaliya, Basheer
AU - Sunooj, Kappat Valiyapeediyekkal
AU - Falsafi, Seid Reza
N1 - Publisher Copyright:
© 2022 Elsevier Ltd
PY - 2022/11/15
Y1 - 2022/11/15
N2 - 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.
AB - 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.
KW - Chemical modification
KW - Digestibility
KW - Epichlorohydrin (PubChem CID: 7835)
KW - Hydrochloric acid (PubChem CID: 313)
KW - Oat starch
KW - Phosphorous oxychloride (POCl) (PubChem CID: 24813)
KW - Physical modification
KW - Physicochemical properties
KW - Sodium trimetaphosphate (PubChem CID: 24579)
KW - Sodium tripolyphosphate (PubChem CID: 24455)
UR - http://www.scopus.com/inward/record.url?scp=85135353246&partnerID=8YFLogxK
U2 - 10.1016/j.carbpol.2022.119931
DO - 10.1016/j.carbpol.2022.119931
M3 - Review article
C2 - 36087982
AN - SCOPUS:85135353246
SN - 0144-8617
VL - 296
JO - Carbohydrate Polymers
JF - Carbohydrate Polymers
M1 - 119931
ER -