[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-292773-105":3,"detail-sidebar-cat-0-en-105":81,"doc-detail-292773-en":131},{"code":4,"msg":5,"data":6},0,"ok",{"site_id":7,"language":8,"slug":9,"title":10,"keywords":11,"description":12,"schema_data":13,"social_meta":74,"head_meta":76,"extra_data":78,"updated_unix":80},105,"en","structure-and-physicochemical-properties-of-starches-from-oats-with-different-lipid-contents","Structure and Physicochemical Properties of Starches from Oats with Different Lipid Contents","","Oat (Avena sativa L) starches isolated from three groat lines spanning lipid levels of 6.2%, 8.0%, and 11.2% were evaluated for physicochemical and structural characteristics. Starch lipid content ranged from 1.08 to 1.18%, higher than corn starch lipid content (0.56–0.66%). Amylose levels spanned 22.1–26.6% in oats and correlated positively with starch–lipid content in corn. Oat starches showed smaller granule size, lower molecular weight, and reduced paste clarity versus corn, assessed by SEM, limiting viscosity number, and transmittance. Swelling power and solubility increased with temperature (85–95°C), and oat amylose exhibited shorter chains by HPSEC.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/document/","Document",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/document/research-report/","Research & Report",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/document/structure-and-physicochemical-properties-of-starches-from-oats-with-different-lipid-contents/292773/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/structure-and-physicochemical-properties-of-starches-from-oats-with-different-lipid-contents/292773.png","ImageObject",300,407,{"name":42,"@type":43},"Mary Man","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-10-21","2026-09-17",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",11,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"What lipid contents and starch lipid ranges were used and measured in the study?","Question",{"text":63,"@type":64},"Oat groat lines contained 6.2%, 8.0%, and 11.2% lipids in whole grains, and isolated oat starches had lipid contents ranging from 1.08 to 1.18%. Corn starch lipid content was reported as 0.56–0.66%.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"How did amylose content relate to starch lipid content?",{"text":68,"@type":64},"Amylose content in oat starches ranged from 22.1 to 26.6%. In corn starches, amylose ranged from 24.0 to 24.6 and was positively correlated with starch–lipid content.",{"name":70,"@type":61,"acceptedAnswer":71},"Which methods were used to assess granule size and paste clarity, and what differences were found?",{"text":72,"@type":64},"Granule size and paste clarity were assessed using scanning electron microscopy, limiting viscosity number, and percentage transmittance. Oat starches had a smaller average granule size and lower paste clarity than corn starches evaluated in the study.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},292773,1789655368,{"code":4,"msg":82,"data":83},"success",[84,88,92,96,101,106,111,115,120,123,127],{"id":22,"doc_module":4,"doc_module_name":25,"category_name":85,"show_sort_weight":86,"slug":87},"Story & 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Contents¹\n\nL.Z.WANG²and P.J.WHITE²,3  \n## ABSTRACT\n\nOat(Avena sativa L)starches isolated from three lines of groatscontaining a range of lipid contents(6.2,8.0,and 11.2%)were evaluated.The lipid content of the starches varied from 1.08 to 1.18%,which washigher than that of corn(Zea mays L.)starches(0.56-0.66%).The amylosecontent of oat starches(measured by blue value)ranged from 22.1 to  \n26.6%.In corn starches,it ranged from 24.0 to 24.6 and was positivelycorrelated with the starch-lipid content.The oat starches had a smalleraverage granule size,lower molecular weight,and lower clarity of starchpaste than did corn starches also evaluated in this study,as measuredby scanning electron microscopy,limiting viscosity number,and per-centage transmittance,respectively.The granule size and clarity of oat  \nOat is increasing in popularity as a part of the human dietand is being added,either as whole or fractionated groat,to manyfood products because of recent health claims describing thenutritional virtues of the oat.The fiber component,β-glucan,and natural antioxidants are two oat components gaining publicityfor possible health benefits(Lockhart and Hurt 1986).Starchis the major constituent of oat endosperm,and its importanceto the properties of products containing oat is recognized.Starchalso is an important industrial raw material.The oat starch,witha small granule size and some unique functional properties(Paton  \nCereal Chem.71(5):443-450  \nstarches were negatively correlated to amylose and starch-lipid content.The swelling power and solubility of starches increased with a rise intemperature from 85 to 95C.The increased values were higher in oatstarches than they were in corn starches.Furthermore,as measured byhigh-performance size-exclusion chromatography,oat starch amyloseshad a shorter chain length than did corn starches,and the chain lengthtended to decrease with increased amylose and starch-lipid content.Differ-ences in chain length and chain-length distribution of amylopectin alsowere noted among oat starch types,with the short chain length(A andshort B chains)of amylopectin increasing with increased amylose andstarch-lipid content.  \n1986,Sowa and White 1992),may be useful for some industrialpurposes,such as paper sizing and pharmaceuticals(Paton 1986,Wilhem et al 1989),and as an ingredient in infant food(Webster1986).  \nThe starches from various plant species have unique character-istic functional properties that are influenced by the granular andmolecular structures.Paton(1979)reported that the oat starchfrom Canadian oat varieties had a more branched structure anda greater amount of intermediate materials than did corn andwheat starches.Recently,high-performance size-exclusion chro-matography(HPSEC)has been used to elucidate the profilesof starch components(Hizukuri 1985,1986;Kobayashi et al 1986;Kennedy et al 1992).HPSEC is capable of fractionating amyloseand amylopectin in starch on the basis of hydrodynamic volumeand molecular weight.Most HPSEC work has been done onthe structure of amylose(Hizukuri and Takagi 1984;Takeda etal 1986,1989)and on the chain-length distribution of amylopectin(Hizukuri 1985,1986).HPSEC offers the advantage of a quickanalysis  \nCereal starches generally contain between 0.5 and 1%lipid,which can affect their physicochemical properties(Swinkels 1985,Schierbaum et al 1991,Radosta et al1992).Studies in the literaturereport that oat starch has a greater lipid content than do cornwheat(Triticum aestivum L.),and rice(Oryza sativa L.)starchesMost oat starch lipids are lysophospholipids(two-thirds)and freefatty acids(one-third)(Morrison et al 1984,Hoover and Vasanthan1992,Liukkonen and Laakso 1992).The role of starch lipidsin the structure and properties of starch has received considerableattention.Gudmundsson and Eliasson(1989)reported some physi-cochemical properites of oat starches extracted from varieties withoil","cbCaiu1QE8Z9VkXg","https://ap.wps.com/l/cbCaiu1QE8Z9VkXg","pdf",1861262,"English","# ABSTRACT\n# MATERIALS AND METHODS\n## Starch Types\n## Starch Isolation\n## Extraction and Measurement of Starch Lipids","[{\"question\":\"What lipid contents and starch lipid ranges were used and measured in the study?\",\"answer\":\"Oat groat lines contained 6.2%, 8.0%, and 11.2% lipids in whole grains, and isolated oat starches had lipid contents ranging from 1.08 to 1.18%. Corn starch lipid content was reported as 0.56–0.66%.\"},{\"question\":\"How did amylose content relate to starch lipid content?\",\"answer\":\"Amylose content in oat starches ranged from 22.1 to 26.6%. In corn starches, amylose ranged from 24.0 to 24.6 and was positively correlated with starch–lipid content.\"},{\"question\":\"Which methods were used to assess granule size and paste clarity, and what differences were found?\",\"answer\":\"Granule size and paste clarity were assessed using scanning electron microscopy, limiting viscosity number, and percentage transmittance. Oat starches had a smaller average granule size and lower paste clarity than corn starches evaluated in the study.\"}]","Structure and Physicochemical Properties of Starches from Oats with Different Lipid Contents | PDF"]