Oat starch - How physical and chemical modifications affect the physicochemical attributes and digestibility?

Hadis Rostamabadi, Asli Can Karaca, Lizhen Deng, Rosana Colussi, Isabela Mendes Pacheco Narita, Kamaljit Kaur, Basheer Aaliya, Kappat Valiyapeediyekkal Sunooj, Seid Reza Falsafi*

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

28 Citations (Scopus)

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.

Original languageEnglish
Article number119931
JournalCarbohydrate Polymers
Volume296
DOIs
Publication statusPublished - 15 Nov 2022

Bibliographical note

Publisher Copyright:
© 2022 Elsevier Ltd

Keywords

  • Chemical modification
  • Digestibility
  • Epichlorohydrin (PubChem CID: 7835)
  • Hydrochloric acid (PubChem CID: 313)
  • Oat starch
  • Phosphorous oxychloride (POCl) (PubChem CID: 24813)
  • Physical modification
  • Physicochemical properties
  • Sodium trimetaphosphate (PubChem CID: 24579)
  • Sodium tripolyphosphate (PubChem CID: 24455)

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