School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
Food Chem. 2017 Aug 15;229:329-340. doi: 10.1016/j.foodchem.2017.02.064. Epub 2017 Feb 16.
There has been increasing interest to utilise oats and their components to formulate healthy food products. Starch is the major component of oat kernels and may account up to 60% of the dry weight. Starch properties may greatly determine the product quality. As a by-product of oat processing and fractionation, the starch may also be utilised for food and non-food applications. This mini-review updates the recent advances in the isolation, chemical and granular structures, physicochemical properties, chemical and physical modifications, and food and non-food uses of oat starch.
人们越来越有兴趣利用燕麦及其成分来开发健康食品。淀粉是燕麦籽粒的主要成分，其含量可高达干重的 60%。淀粉的性质可能极大地决定产品的质量。作为燕麦加工和分级的副产品，淀粉也可用于食品和非食品应用。本文综述了燕麦淀粉的分离、化学和颗粒结构、物理化学性质、化学和物理改性以及食品和非食品用途的最新进展。
