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Title: PHYSICOCHEMICAL AND STRUCTURAL PROPERTIES OF OAT STARCHES FROM SIEVE FRACTIONS CONTAINING DIFFERENT LEVELS OF BETA-GLUCAN

Author
item Stevenson, David
item JANE, JAY-LIN - IOWA STATE UNIVERSITY
item Inglett, George

Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract Only
Publication Acceptance Date: 9/14/2005
Publication Date: 9/14/2005
Citation: Stevenson, D.G., Jay-Lin, J., Inglett, G.E. 2005. Physicochemical and structural properties of oat starches from sieve fractions containing different levels of beta-glucan [abstract]. American Association of Cereal Chemists Meetings. p. 60-61.

Interpretive Summary:

Technical Abstract: Oats grown at three sites in Idaho were ground three separate times by pin mill and separated by sieves into sizes 300-850 micrometers (um), 150-300 um, and less than 150 um, having beta-glucan contents of 4.2%, 2.3%, and 0.8%, respectively. Starch was isolated from the sieve fractions, characterized, and compared to starch from the entire kernel. Starch from the 150-300 um fraction had significantly lower peak viscosity, final viscosity and setback compared to starch from other sieve fractions (measured using the rapid viscoanalyser). Starch from different sieve fractions was not significantly different in apparent and absolute amylose content (measured by iodine potentiometric analysis), amylopectin molecular weight (measured by HPSEC with multi-angle laser-scattering and refractive index detectors), chain-length distribution (measured by anion-exchange chromatography with amyloglucosidase post-column and the pulsed amperometric detector), or starch gelatinization temperatures (measured by differential scanning calorimetry). Starch isolated from the entire kernel had significantly different apparent and absolute amylose contents than starch from 300-850 um, and less than 150 um sieve fractions. The study showed that starch isolated from oat bran during beta-glucan enrichment may have different applications than starch obtained from the remainder of the kernel.