SOLUBILITY PATTERN AND RECRYSTALLIZATION BEHAVIOR OF OAT STARCH

The oat starch studied had a lipid content of 1,3% and amylose content of 29%. Based on the colorimetric assay, only 15% of the starch leach ed out from the native granules at 95-degrees-C was amylose, whereas 8 5% of the starch leached from the defatted granules was amylose. The s olubilized amylopectin-type material of native oat starch was of clear ly lower molecular weight than most of the amylopectin in the original starch. The amylopectin recrystallization enthalpy of 50% native oat starch dispersion Id after gelatinization was 2J/g and that of defatte d oat starch was 4J/g.