Effect of hydrothermal treatment on physicochemical and digestibility properties of oat starch

The oat grain is often subjected to different hydrothermal treatments to inactivate hydrolytic enzymes that can have undesirable effects on the end-product quality. Hydrothermal treatments may affect the functional properties of oat starch. The objective of this work was to evaluate the effect of ei...

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Bibliographic Details
Published in:Food research international 2013-06, Vol.52 (1), p.17-25
Main Authors: Ovando-Martínez, Maribel, Whitney, Kristin, Reuhs, Bradley L., Doehlert, Douglas.C., Simsek, Senay
Format: Article
Language:English
Subjects:
adverse effects
amylopectin
amylose
Autoclaving
Biological and medical sciences
Cereal and baking product industries
Covering
digestibility
enzymes
Ethanol
Ethyl alcohol
Food industries
functional properties
Fundamental and applied biological sciences. Psychology
gelatinization
Granular materials
Heat treatment
hot water treatment
Hydrothermal treatment
industry
molecular weight
Oat starch
oats
Physicochemical properties
Starch and starchy product industries
Starch digestibility
starch granules
Starches
viscosity
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Summary:The oat grain is often subjected to different hydrothermal treatments to inactivate hydrolytic enzymes that can have undesirable effects on the end-product quality. Hydrothermal treatments may affect the functional properties of oat starch. The objective of this work was to evaluate the effect of eight different hydrothermal treatments on the physicochemical and digestibility properties of oat starch. Hydrothermal treatments were selected based on heat treatment applications in oat industry and listed as HT-1) Ethanol boil HT-2) Ethanol boil and toasted HT-3) Steamed at 106°C HT-4) Steamed at 106°C and toasted HT-5) Covered autoclaved at 120°C HT-6) Uncovered autoclaved at 120°C HT-7) Covered autoclaved at 130°C and HT-8) Uncovered autoclaved at 130°C. The morphology of the oat starch was altered as a result of various heat treatments. HT-5 and HT-7 treatments had more large starch granules than the other samples, however the apparent molecular weight of the starch from these samples was unaffected by the treatment. HT-6 and HT-8 resulted in the most significant changes to the gelatinization properties of the oat starch. HT-6 oat sample had significantly (P
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2013.02.035