Loading…
Effect of hydrothermal treatment on physicochemical and digestibility properties of oat starch
The oat grain is often subjected to different hydrothermal treatments to inactivate hydrolytic enzymes that can have undesirable effects on the end-product quality. Hydrothermal treatments may affect the functional properties of oat starch. The objective of this work was to evaluate the effect of ei...
Saved in:
| Published in: | Food research international 2013-06, Vol.52 (1), p.17-25 |
|---|---|
| Main Authors: | , , , , |
| Format: | Article |
| Language: | English |
| Subjects: | |
| Citations: | Items that this one cites Items that cite this one |
| Online Access: | Get full text |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| cited_by | cdi_FETCH-LOGICAL-c429t-2b2b83dd86e8c3c0cc535383475297020f6999e6f4091be62f2ba22c1cac0dff3 |
|---|---|
| cites | cdi_FETCH-LOGICAL-c429t-2b2b83dd86e8c3c0cc535383475297020f6999e6f4091be62f2ba22c1cac0dff3 |
| container_end_page | 25 |
| container_issue | 1 |
| container_start_page | 17 |
| container_title | Food research international |
| container_volume | 52 |
| creator | Ovando-Martínez, Maribel Whitney, Kristin Reuhs, Bradley L. Doehlert, Douglas.C. Simsek, Senay |
| description | The oat grain is often subjected to different hydrothermal treatments to inactivate hydrolytic enzymes that can have undesirable effects on the end-product quality. Hydrothermal treatments may affect the functional properties of oat starch. The objective of this work was to evaluate the effect of eight different hydrothermal treatments on the physicochemical and digestibility properties of oat starch. Hydrothermal treatments were selected based on heat treatment applications in oat industry and listed as HT-1) Ethanol boil HT-2) Ethanol boil and toasted HT-3) Steamed at 106°C HT-4) Steamed at 106°C and toasted HT-5) Covered autoclaved at 120°C HT-6) Uncovered autoclaved at 120°C HT-7) Covered autoclaved at 130°C and HT-8) Uncovered autoclaved at 130°C. The morphology of the oat starch was altered as a result of various heat treatments. HT-5 and HT-7 treatments had more large starch granules than the other samples, however the apparent molecular weight of the starch from these samples was unaffected by the treatment. HT-6 and HT-8 resulted in the most significant changes to the gelatinization properties of the oat starch. HT-6 oat sample had significantly (P |
| doi_str_mv | 10.1016/j.foodres.2013.02.035 |
| format | article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_1730087713</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0963996913001403</els_id><sourcerecordid>1531022760</sourcerecordid><originalsourceid>FETCH-LOGICAL-c429t-2b2b83dd86e8c3c0cc535383475297020f6999e6f4091be62f2ba22c1cac0dff3</originalsourceid><addsrcrecordid>eNqFkcFq3DAQhk1oIdu0j1DqS6EXOyPJsqxTKSFtA4EemlwjZGkUa7GtraQU9u0rs0uvOekw3_z6-aaqPhJoCZD-et-6EGzE1FIgrAXaAuMX1Y4MgjWCdPxNtQPZs0bKXl5W71LaA0DPhdxVT7fOocl1cPV0tDHkCeOi5zpH1HnBtUzW-jAdkzfBTLh4U4Z6tbX1z5iyH_3s87E-xHDAmD2mLSnoXKeso5neV2-dnhN-OL9X1eP324ebn839rx93N9_uG9NRmRs60nFg1g49DoYZMIYzzgbWCU6lAAqul1Ji7zqQZMSeOjpqSg0x2oB1jl1VX065pcifl1JMLT4ZnGe9YnhJiggGMAhB2OsoZwQoFT0UlJ9QE0NKEZ06RL_oeFQE1KZe7dVZvdrUK6CqqC97n89f6FR8uahX49P_ZSpYJ0U3FO7TiXM6KP0cC_P4uwTx7Twg-EZ8PRFY5P31GFUyHleD1sdyNmWDf6XLP4QFprU</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1531022760</pqid></control><display><type>article</type><title>Effect of hydrothermal treatment on physicochemical and digestibility properties of oat starch</title><source>ScienceDirect Journals</source><creator>Ovando-Martínez, Maribel ; Whitney, Kristin ; Reuhs, Bradley L. ; Doehlert, Douglas.C. ; Simsek, Senay</creator><creatorcontrib>Ovando-Martínez, Maribel ; Whitney, Kristin ; Reuhs, Bradley L. ; Doehlert, Douglas.C. ; Simsek, Senay</creatorcontrib><description>The oat grain is often subjected to different hydrothermal treatments to inactivate hydrolytic enzymes that can have undesirable effects on the end-product quality. Hydrothermal treatments may affect the functional properties of oat starch. The objective of this work was to evaluate the effect of eight different hydrothermal treatments on the physicochemical and digestibility properties of oat starch. Hydrothermal treatments were selected based on heat treatment applications in oat industry and listed as HT-1) Ethanol boil HT-2) Ethanol boil and toasted HT-3) Steamed at 106°C HT-4) Steamed at 106°C and toasted HT-5) Covered autoclaved at 120°C HT-6) Uncovered autoclaved at 120°C HT-7) Covered autoclaved at 130°C and HT-8) Uncovered autoclaved at 130°C. The morphology of the oat starch was altered as a result of various heat treatments. HT-5 and HT-7 treatments had more large starch granules than the other samples, however the apparent molecular weight of the starch from these samples was unaffected by the treatment. HT-6 and HT-8 resulted in the most significant changes to the gelatinization properties of the oat starch. HT-6 oat sample had significantly (P<0.05) lower paste viscosity than starches from the oat samples with other treatments. The in vitro starch digestibility increased significantly (P<0.05) for the HT-6 and HT-8 oat samples. This study demonstrated that thermal treatments can cause reorganization of the amylose and amylopectin chains that can result in changes in their physicochemical and digestibility properties.
•The hydrothermal treatments changed the structural properties of oat starch.•The thermal properties were more affected by the uncovered autoclaved treatments.•Molecular weight of starch was lower in ethanol boiled, steamed and toasted oats.•Autoclaving at 120°C or 130°C increased the digestibility of the oat starch.</description><identifier>ISSN: 0963-9969</identifier><identifier>EISSN: 1873-7145</identifier><identifier>DOI: 10.1016/j.foodres.2013.02.035</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>adverse effects ; amylopectin ; amylose ; Autoclaving ; Biological and medical sciences ; Cereal and baking product industries ; Covering ; digestibility ; enzymes ; Ethanol ; Ethyl alcohol ; Food industries ; functional properties ; Fundamental and applied biological sciences. Psychology ; gelatinization ; Granular materials ; Heat treatment ; hot water treatment ; Hydrothermal treatment ; industry ; molecular weight ; Oat starch ; oats ; Physicochemical properties ; Starch and starchy product industries ; Starch digestibility ; starch granules ; Starches ; viscosity</subject><ispartof>Food research international, 2013-06, Vol.52 (1), p.17-25</ispartof><rights>2013</rights><rights>2014 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c429t-2b2b83dd86e8c3c0cc535383475297020f6999e6f4091be62f2ba22c1cac0dff3</citedby><cites>FETCH-LOGICAL-c429t-2b2b83dd86e8c3c0cc535383475297020f6999e6f4091be62f2ba22c1cac0dff3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=27349748$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Ovando-Martínez, Maribel</creatorcontrib><creatorcontrib>Whitney, Kristin</creatorcontrib><creatorcontrib>Reuhs, Bradley L.</creatorcontrib><creatorcontrib>Doehlert, Douglas.C.</creatorcontrib><creatorcontrib>Simsek, Senay</creatorcontrib><title>Effect of hydrothermal treatment on physicochemical and digestibility properties of oat starch</title><title>Food research international</title><description>The oat grain is often subjected to different hydrothermal treatments to inactivate hydrolytic enzymes that can have undesirable effects on the end-product quality. Hydrothermal treatments may affect the functional properties of oat starch. The objective of this work was to evaluate the effect of eight different hydrothermal treatments on the physicochemical and digestibility properties of oat starch. Hydrothermal treatments were selected based on heat treatment applications in oat industry and listed as HT-1) Ethanol boil HT-2) Ethanol boil and toasted HT-3) Steamed at 106°C HT-4) Steamed at 106°C and toasted HT-5) Covered autoclaved at 120°C HT-6) Uncovered autoclaved at 120°C HT-7) Covered autoclaved at 130°C and HT-8) Uncovered autoclaved at 130°C. The morphology of the oat starch was altered as a result of various heat treatments. HT-5 and HT-7 treatments had more large starch granules than the other samples, however the apparent molecular weight of the starch from these samples was unaffected by the treatment. HT-6 and HT-8 resulted in the most significant changes to the gelatinization properties of the oat starch. HT-6 oat sample had significantly (P<0.05) lower paste viscosity than starches from the oat samples with other treatments. The in vitro starch digestibility increased significantly (P<0.05) for the HT-6 and HT-8 oat samples. This study demonstrated that thermal treatments can cause reorganization of the amylose and amylopectin chains that can result in changes in their physicochemical and digestibility properties.
•The hydrothermal treatments changed the structural properties of oat starch.•The thermal properties were more affected by the uncovered autoclaved treatments.•Molecular weight of starch was lower in ethanol boiled, steamed and toasted oats.•Autoclaving at 120°C or 130°C increased the digestibility of the oat starch.</description><subject>adverse effects</subject><subject>amylopectin</subject><subject>amylose</subject><subject>Autoclaving</subject><subject>Biological and medical sciences</subject><subject>Cereal and baking product industries</subject><subject>Covering</subject><subject>digestibility</subject><subject>enzymes</subject><subject>Ethanol</subject><subject>Ethyl alcohol</subject><subject>Food industries</subject><subject>functional properties</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>gelatinization</subject><subject>Granular materials</subject><subject>Heat treatment</subject><subject>hot water treatment</subject><subject>Hydrothermal treatment</subject><subject>industry</subject><subject>molecular weight</subject><subject>Oat starch</subject><subject>oats</subject><subject>Physicochemical properties</subject><subject>Starch and starchy product industries</subject><subject>Starch digestibility</subject><subject>starch granules</subject><subject>Starches</subject><subject>viscosity</subject><issn>0963-9969</issn><issn>1873-7145</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><recordid>eNqFkcFq3DAQhk1oIdu0j1DqS6EXOyPJsqxTKSFtA4EemlwjZGkUa7GtraQU9u0rs0uvOekw3_z6-aaqPhJoCZD-et-6EGzE1FIgrAXaAuMX1Y4MgjWCdPxNtQPZs0bKXl5W71LaA0DPhdxVT7fOocl1cPV0tDHkCeOi5zpH1HnBtUzW-jAdkzfBTLh4U4Z6tbX1z5iyH_3s87E-xHDAmD2mLSnoXKeso5neV2-dnhN-OL9X1eP324ebn839rx93N9_uG9NRmRs60nFg1g49DoYZMIYzzgbWCU6lAAqul1Ji7zqQZMSeOjpqSg0x2oB1jl1VX065pcifl1JMLT4ZnGe9YnhJiggGMAhB2OsoZwQoFT0UlJ9QE0NKEZ06RL_oeFQE1KZe7dVZvdrUK6CqqC97n89f6FR8uahX49P_ZSpYJ0U3FO7TiXM6KP0cC_P4uwTx7Twg-EZ8PRFY5P31GFUyHleD1sdyNmWDf6XLP4QFprU</recordid><startdate>20130601</startdate><enddate>20130601</enddate><creator>Ovando-Martínez, Maribel</creator><creator>Whitney, Kristin</creator><creator>Reuhs, Bradley L.</creator><creator>Doehlert, Douglas.C.</creator><creator>Simsek, Senay</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>20130601</creationdate><title>Effect of hydrothermal treatment on physicochemical and digestibility properties of oat starch</title><author>Ovando-Martínez, Maribel ; Whitney, Kristin ; Reuhs, Bradley L. ; Doehlert, Douglas.C. ; Simsek, Senay</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c429t-2b2b83dd86e8c3c0cc535383475297020f6999e6f4091be62f2ba22c1cac0dff3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>adverse effects</topic><topic>amylopectin</topic><topic>amylose</topic><topic>Autoclaving</topic><topic>Biological and medical sciences</topic><topic>Cereal and baking product industries</topic><topic>Covering</topic><topic>digestibility</topic><topic>enzymes</topic><topic>Ethanol</topic><topic>Ethyl alcohol</topic><topic>Food industries</topic><topic>functional properties</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>gelatinization</topic><topic>Granular materials</topic><topic>Heat treatment</topic><topic>hot water treatment</topic><topic>Hydrothermal treatment</topic><topic>industry</topic><topic>molecular weight</topic><topic>Oat starch</topic><topic>oats</topic><topic>Physicochemical properties</topic><topic>Starch and starchy product industries</topic><topic>Starch digestibility</topic><topic>starch granules</topic><topic>Starches</topic><topic>viscosity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ovando-Martínez, Maribel</creatorcontrib><creatorcontrib>Whitney, Kristin</creatorcontrib><creatorcontrib>Reuhs, Bradley L.</creatorcontrib><creatorcontrib>Doehlert, Douglas.C.</creatorcontrib><creatorcontrib>Simsek, Senay</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>Food research international</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ovando-Martínez, Maribel</au><au>Whitney, Kristin</au><au>Reuhs, Bradley L.</au><au>Doehlert, Douglas.C.</au><au>Simsek, Senay</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of hydrothermal treatment on physicochemical and digestibility properties of oat starch</atitle><jtitle>Food research international</jtitle><date>2013-06-01</date><risdate>2013</risdate><volume>52</volume><issue>1</issue><spage>17</spage><epage>25</epage><pages>17-25</pages><issn>0963-9969</issn><eissn>1873-7145</eissn><abstract>The oat grain is often subjected to different hydrothermal treatments to inactivate hydrolytic enzymes that can have undesirable effects on the end-product quality. Hydrothermal treatments may affect the functional properties of oat starch. The objective of this work was to evaluate the effect of eight different hydrothermal treatments on the physicochemical and digestibility properties of oat starch. Hydrothermal treatments were selected based on heat treatment applications in oat industry and listed as HT-1) Ethanol boil HT-2) Ethanol boil and toasted HT-3) Steamed at 106°C HT-4) Steamed at 106°C and toasted HT-5) Covered autoclaved at 120°C HT-6) Uncovered autoclaved at 120°C HT-7) Covered autoclaved at 130°C and HT-8) Uncovered autoclaved at 130°C. The morphology of the oat starch was altered as a result of various heat treatments. HT-5 and HT-7 treatments had more large starch granules than the other samples, however the apparent molecular weight of the starch from these samples was unaffected by the treatment. HT-6 and HT-8 resulted in the most significant changes to the gelatinization properties of the oat starch. HT-6 oat sample had significantly (P<0.05) lower paste viscosity than starches from the oat samples with other treatments. The in vitro starch digestibility increased significantly (P<0.05) for the HT-6 and HT-8 oat samples. This study demonstrated that thermal treatments can cause reorganization of the amylose and amylopectin chains that can result in changes in their physicochemical and digestibility properties.
•The hydrothermal treatments changed the structural properties of oat starch.•The thermal properties were more affected by the uncovered autoclaved treatments.•Molecular weight of starch was lower in ethanol boiled, steamed and toasted oats.•Autoclaving at 120°C or 130°C increased the digestibility of the oat starch.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.foodres.2013.02.035</doi><tpages>9</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0963-9969 |
| ispartof | Food research international, 2013-06, Vol.52 (1), p.17-25 |
| issn | 0963-9969 1873-7145 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_1730087713 |
| source | ScienceDirect Journals |
| subjects | adverse effects amylopectin amylose Autoclaving Biological and medical sciences Cereal and baking product industries Covering digestibility enzymes Ethanol Ethyl alcohol Food industries functional properties Fundamental and applied biological sciences. Psychology gelatinization Granular materials Heat treatment hot water treatment Hydrothermal treatment industry molecular weight Oat starch oats Physicochemical properties Starch and starchy product industries Starch digestibility starch granules Starches viscosity |
| title | Effect of hydrothermal treatment on physicochemical and digestibility properties of oat starch |
| url | http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-08T04%3A44%3A02IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Effect%20of%20hydrothermal%20treatment%20on%20physicochemical%20and%20digestibility%20properties%20of%20oat%20starch&rft.jtitle=Food%20research%20international&rft.au=Ovando-Mart%C3%ADnez,%20Maribel&rft.date=2013-06-01&rft.volume=52&rft.issue=1&rft.spage=17&rft.epage=25&rft.pages=17-25&rft.issn=0963-9969&rft.eissn=1873-7145&rft_id=info:doi/10.1016/j.foodres.2013.02.035&rft_dat=%3Cproquest_cross%3E1531022760%3C/proquest_cross%3E%3Cgrp_id%3Ecdi_FETCH-LOGICAL-c429t-2b2b83dd86e8c3c0cc535383475297020f6999e6f4091be62f2ba22c1cac0dff3%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_pqid=1531022760&rft_id=info:pmid/&rfr_iscdi=true |