Solubility pattern and recrystallization behavior of oat starch

Salem Shamekh, Pirkko Forssell, Kaisa Poutanen

Research output: Contribution to journalArticleScientificpeer-review

18 Citations (Scopus)


The oat starch studied had a lipid content of 1,3% and amylose content of 29%. Based on the colorimetric assay, only 15% of the starch leached out from the native granules at 95°C was amylose, whereas 85% of the starch leached from the defatted granules was amylose. The solubilized amylopectin‐type material of native oat starch was of clearly lower molecular weight than most of the amylopectin in the original starch. The amylopectin recrystallization enthalpy of 50% native oat starch dispersion Id after gelatinization was 2J/g and that of defatted oat starch was 4J/g.
Original languageEnglish
Pages (from-to)129-133
Number of pages5
Issue number4
Publication statusPublished - 1994
MoE publication typeA1 Journal article-refereed

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