Food Security Research Center, Isfahan University of Medical Sciences, Isfahan 81746-73461, Iran.
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Istanbul, Turkey.
Carbohydr Polym. 2022 Nov 15;296:119931. doi: 10.1016/j.carbpol.2022.119931. Epub 2022 Jul 29.
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.
燕麦是一种很有前途的谷物，由于其组成中含有多种营养物质和独特的增强健康的特性，因此被很好地纳入人类饮食中。与其他谷物类似，淀粉是燕麦籽粒中最重要的成分，至少占谷物干重的 60%。考虑到需要获得具有广泛功能的新淀粉来源，燕麦淀粉已经通过物理和化学策略经历了各种修饰。因此，本研究旨在全面综述各种物理和化学修饰对燕麦淀粉的物理化学、功能和消化率特性的影响。此外，还综述了燕麦淀粉与其他生物大分子（乳清蛋白分离物、酪蛋白、胶和脂类）结合对上述标准的影响。总之，各种改性方法可以适当提高燕麦淀粉的物理化学特性和消化率，从而使其在食品和药物制剂中的进一步成功应用。
