Oat Starch Digestibility in Whole Oat Flour

doi:10.3969/j.issn.1673-1689.2018.02.009

Home > Archive>Volume 37, Issue 2, 2018 >171-178. DOI:10.3969/j.issn.1673-1689.2018.02.009

Oat Starch Digestibility in Whole Oat Flour
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                        10.3969/j.issn.1673-1689.2018.02.009
                    
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The effect of oat beta- glucan and protein on oat starch digestion and related mechanism were studied in this paper. Methods：Oats grain was processed into flour and then，sieved into whole oat flour samples with different particle sizes which contain different amounts of β-glucan（O-glu） and protein，and an in vitro starch digestion assay revealed different starch digestibility among those flour samples. RVA analysis also showed different profiles，and the addition of β-glucan did not significantly affect the starch digestion while pretreatment with protease increased the rate of starch digestion. Confocal microscopy analysis showed some complexed structure formed among β-glucan，protein and starch. Thus，it seems that the effect of β-glucan on starch digestion needs certain structural forms that are natively present in oat flour，and a matrix structure formed by linking with other components such as protein，might be the basis for slow digestion property of starch in the whole oat flour.

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ZHANG Jie, ZHANG Genyi. Oat Starch Digestibility in Whole Oat Flour[J]. Journal of Food Science and Biotechnology,2018,37(2):171-178.

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Online: April 03,2018
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