How physical and chemical changes affect oat starch digestibility
What it found
Physical and chemical modifications can change how oat starch behaves and how it is digested.
Mixing oat starch with proteins, gums or fats also alters these properties.
What they found
Starch content in oats
Starch is the main part of an oat kernel. It accounts for at least 60 percent of the grain's dry weight.
Changing starch physically and chemically
Treating oat starch with physical or chemical methods changes how it behaves. These treatments also alter how easily it is broken down during digestion.
Mixing starch with other ingredients
Combining oat starch with whey protein, caseinate, gums or fats affects its properties. These mixtures also change how the starch is digested.
What the authors conclude
- They say that physical and chemical treatments can improve how oat starch behaves and how it is digested.
- Their findings suggest these changes help oat starch work better in food and medicine products.
How it was done
Oat starch makes up at least 60 percent of the dry weight of an oat kernel. Scientists want to find new starch sources that work well in many different ways.
The authors gathered and examined existing research on oat starch. They looked at how physical and chemical treatments changed its properties and digestion. They also reviewed what happened when oat starch was mixed with whey protein, caseinate, gums and fats.
What it can’t tell you
- We summarised it from the abstract only.
- This work looks at lab tests on starch rather than studies in people eating oats. It cannot show what happens inside a human body after a meal.
Who paid
- Conflicts
- Declaration of competing interest None.
- Authors work at
- Isfahan University of Medical Sciences, Iran; Istanbul Technical University, Turkey; Nanchang University, PR China
The paper
- Title
- Oat starch - How physical and chemical modifications affect the physicochemical attributes and digestibility?
- Type
- ReviewThe authors read earlier studies and describe what they found. It isn’t a new study.
- Summarised from
- Abstract only
- Cite
- Rostamabadi H, Karaca AC, Deng L, et al (2022). Oat starch - How physical and chemical modifications affect the physicochemical attributes and digestibility?. Carbohydrate polymers. doi:10.1016/j.carbpol.2022.119931PubMed 36087982DOI
Summary written 30 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error