Effects of enzyme treatment and processing on pasting and thermal properties of oats

Specific enzymes were used to decompose protein and beta-glucans in wholeme al oats prior to measuring pasting and thermal properties of the meal using rapid viscoanalysis and differential scanning calorimetry. beta-Glucans we re responsible for a large proportion of these properties of the meals, whi le the contribution of protein was much less. An extra transition process w as observed using DSC tests on wholemeal oats compared to isolated starch. Pasting and thermal properties were correlated with each other and with com positional data. Processing effects on thermal properties were also noted. (C) 2000 Society of Chemical Industry.