Solubility pattern and recrystallization behavior of oat starch

Salem Shamekh, Pirkko Forssell, Kaisa Poutanen

Research output: Contribution to journalArticleScientificpeer-review

18 Citations (Scopus)

Abstract

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
JournalStärke
Volume46
Issue number4
DOIs
Publication statusPublished - 1994
MoE publication typeA1 Journal article-refereed

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oat starch
Starch
Solubility
solubility
amylose
amylopectin
starch
Amylose
granules
Amylopectin
enthalpy
gelatinization
lipid content
molecular weight
Avena
assays
Enthalpy
Assays
Molecular Weight
Molecular weight

Cite this

Shamekh, Salem ; Forssell, Pirkko ; Poutanen, Kaisa. / Solubility pattern and recrystallization behavior of oat starch. In: Stärke. 1994 ; Vol. 46, No. 4. pp. 129-133.
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author = "Salem Shamekh and Pirkko Forssell and Kaisa Poutanen",
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Solubility pattern and recrystallization behavior of oat starch. / Shamekh, Salem; Forssell, Pirkko; Poutanen, Kaisa.

In: Stärke, Vol. 46, No. 4, 1994, p. 129-133.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Solubility pattern and recrystallization behavior of oat starch

AU - Shamekh, Salem

AU - Forssell, Pirkko

AU - Poutanen, Kaisa

N1 - Project code: BEL4255

PY - 1994

Y1 - 1994

N2 - 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.

AB - 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.

U2 - 10.1002/star.19940460403

DO - 10.1002/star.19940460403

M3 - Article

VL - 46

SP - 129

EP - 133

JO - Starch

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SN - 2192-4236

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