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

doi:10.1016/j.carbpol.2022.119931

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

Carbohydr Polym. 2022 Nov 15:296:119931. doi: 10.1016/j.carbpol.2022.119931. Epub 2022 Jul 29.

Authors

Hadis Rostamabadi¹, Asli Can Karaca², Lizhen Deng³, Rosana Colussi⁴, Isabela Mendes Pacheco Narita⁵, Kamaljit Kaur⁶, Basheer Aaliya⁷, Kappat Valiyapeediyekkal Sunooj⁷, Seid Reza Falsafi⁸

Affiliations

¹ Food Security Research Center, Isfahan University of Medical Sciences, Isfahan 81746-73461, Iran.
² Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Istanbul, Turkey.
³ State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, PR China.
⁴ Center for Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, Pelotas, Campus Universitário, s/n, 96010-900 Pelotas, RS, Brazil.
⁵ Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, RS, Brazil.
⁶ Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India.
⁷ Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India.
⁸ Isfahan Endocrine and Metabolism Research Center, Isfahan University of Medical Sciences, Isfahan 81746-73461, Iran. Electronic address: Falsafi.r@gmail.com.

PMID: 36087982
DOI: 10.1016/j.carbpol.2022.119931

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.

Keywords: Chemical modification; Digestibility; Epichlorohydrin (PubChem CID: 7835); Hydrochloric acid (PubChem CID: 313); Oat starch; Phosphorous oxychloride (POCl(3)) (PubChem CID: 24813); Physical modification; Physicochemical properties; Sodium trimetaphosphate (PubChem CID: 24579); Sodium tripolyphosphate (PubChem CID: 24455).

Publication types

Review

MeSH terms

Avena* / chemistry
Diet
Humans
Starch* / chemistry

Substances

Starch