Modifying oat starch to change its cooking and digestion
What it found
Treating oat starch by physical or chemical methods can improve its properties and how easily it is digested.
The paper also looked at mixing oat starch with proteins, gums and fats.
What they found
Starch in oats
Starch is the most important component of the oat kernel. It makes up at least 60% of the grain's dry weight.
Modification methods
Oat starch has been modified using various physical and chemical strategies. These methods can properly enhance the starch's physical and chemical attributes and its digestibility.
Mixing with other ingredients
The review also looked at combining oat starch with whey protein isolate, caseinate, gums and lipids. It examined how these mixtures affect the starch's properties and digestibility.
What the authors conclude
“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.”
Also in their conclusions
- They conclude that various modification methods could properly enhance the physicochemical attributes and digestibility of oat starch.
- They say this could support its further successful application in food and pharmaceutical formulations.
How it was done
Oat is a promising grain for human diets because it contains several nutrients and has unique health-related properties. Starch makes up at least 60% of the oat grain's dry weight, and there is a need for new starch sources with a wide range of capabilities.
What it can’t tell you
- We summarised it from the abstract only.
- This is a review of other studies, not a new experiment. It cannot show how any one modification would affect a specific food product or a person eating it.
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 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error