International Journal of Biological Macromolecules 154 (2020) 493–498

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International Journal of Biological Macromolecules

journal homepage: http://www.elsevier.com/locate/ijbiomac

Review

Oat starch: Physico-chemical, morphological, rheological characteristics

and its applications - A review
Sneh Punia a,⁎, Kawaljit Singh Sandhu b, Sanju Bala Dhull a, Anil Kumar Siroha a, Sukhvinder Singh Purewal b,
Maninder Kaur c, Mohd. Kashif Kidwai d
a
Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, India
b
Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, India
c
Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
d
Department of Energy and Environmental Science, Chaudhary Devi Lal University, Sirsa, India

a r t i c l e i n f o a b s t r a c t

Article history: Oat starch is getting attention owing to its usefulness and potential in a number of food and non-food applica-
Received 15 February 2020 tions. Starch is by far the main component of oat grains and possesses some unique chemical, physical, and struc-
Received in revised form 29 February 2020 tural properties when compared with other cereal starches. Oat starch offers untypical properties such as small
Accepted 10 March 2020
size of granules, well-developed granule surface and high lipid content. Variation in amylose and amylopectin
Available online 12 March 2020
proportion along with the properties associated with the amylopectin molecule makes diversity in composition
Keywords:
of oat starch. The pasting and rheological properties of oat starches control food product quality. This review ar-
Oat ticles outlines the recent developments in understanding of the starch isolation, chemical composition, morphol-
Starch ogy, pasting, rheological and thermal characteristics and various application of oat starch. Potential applications
Morphology of oat starches are also reviewed.
Pasting © 2020 Elsevier B.V. All rights reserved.
Rheology

Contents

1. Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 494
2. Starch isolation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 494
3. Chemical composition. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 494
4. X-ray diffraction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 494
5. Morphological characteristics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 494
6. Hydration properties . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 495
7. Pasting characteristics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 495
8. Gelatinization . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 495
9. Retrogradation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 496
10. Rheological behaviour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 496
10.1. Steady shear . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 496
10.2. Dynamic shear properties . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 496
11. Applications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 497
12. Conclusions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 497
Funding. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 497
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 497

⁎ Corresponding author.
E-mail address: snehpunia69@gmail.com (S. Punia).

https://doi.org/10.1016/j.ijbiomac.2020.03.083
0141-8130/© 2020 Elsevier B.V. All rights reserved.
494 S. Punia et al. / International Journal of Biological Macromolecules 154 (2020) 493–498
1. Introduction
Oat (Avena sativa) belongs to the tribe Aveneae of the family
Poaceae/Gramineae. Oat is a minor cereal used primarily for animal
feed, human food, and industry purposes. It is the seventh most eco-
nomically important cereal after corn, rice, wheat, barley, sorghum,
and millet [1]. According to FAO [2], globally 10,194,793 ha of land in
under oat cultivation with total production of 25,949,161 t. Worldwide,
about seventy species of oats have been discovered and among them
Avena sativa L. (hulled oat) and Avena nuda L. (naked oat) are the
most cultivated species [3]. Grain consists of hull (25%), pericarp, testa
and aleu-rone (9%), starchy endosperm (63%), and embryo (3%) [4].
Starch is the most abundant component of oat and accounting 50% [5].
Components of oat starch are divided into carbohydrate and non-
carbohydrate content. Proteins, fats/lipids and minerals come within
minor non-carbohydrate constituents which affect physico-chemical
properties of oat starch granules. Small size of starch granule [6,7],
high lipid content [7–9], small chain length of amylose and high relative
crystallinity [10,11] are those special characteristics of oat starch which
make oat starch unique among cereal starches.
2. Starch isolation
Within the oat grain, starch is located in the endosperm, surrounded
by the β-glucan and protein-rich bran layers. As compared to other ce-
reals, starch isolation from oat is relatively complicated due to strong as-
sociation of starch and protein and presence of β-glucan. Protein
removal is a critical step that positively affects the starch extraction
yield. In 1947, MacMasters et al. [12] described a method of isolation
of starch from oat which included 1) steeping of oat groats in either dis-
tilled water, 0.2% sulfur dioxide, or 0.13% sodium hydroxide; 2) wet
milling of the oats; and 3) screening of the pulpy slurry through stan-
dard bolting silk screen.
To isolate oat starch, sodium hydroxide (NaOH) [13] and sodium
carbonate (Na2CO3) [14] at low shear rates and with water (H2O) at
high shear rates [15] is common. Paton [14] used sodium carbonate as
an alkaline solution for the dissolution of the protein. At industrial
level, dry milling and soaking in cellulase and hemicellulase is done to
isolate starch, fiber and protein [16]. Sayar and White [5] isolated oat
starch by soaking groats of oats in either distilled water, sulfur dioxide
(0.2%), or sodium hydroxide (0.13%) followed by wet milling and
screening of starch slurry through silk screen and recovered 65 to 86%,
of the starch present in oat groats. According to Serna Saldivar [17],
for the oat starch production at industrial level, wet milling method is
very limited (due to difficulties in the complete separation of the starch
because of the hydrated bran and protein layers) or practically non-
existent today [18].
3. Chemical composition
Both amylose and amylopectin represent approximately 98–99%
and the main carbohydrate components of oat starch granule [19]. Am-
ylose is a polysaccharide made of α-D-glucose units, bonded to each
other through α(1→4) glycosidic bonds with a comparatively low de-
gree of polymerization (DP) (3000) and a branching frequency with a
low α-1, 6 linkage frequency (b 1%), while amylopectin tends to have
high DP (N 5000) and higher α-1, 6 linkage frequency (3–4%) [20].
The apparent amylose (due to lipid complexing) of 16.7–22%, and the
amylose (without lipid complexing) of 19.4–33.6% was observed for
oat starches [6,7,21–23]. Tester and Karkalas [21] reported total amylose
content of 27.5–29.5% for oat starch although Hoover and Vasanthan [6]
reported a low value of 19.4–22.7% for amylose content of Canadian oat
starch. Hoover and Senanayake [24] reported amylose content of 22.5%
and 22.2% for hulless and hulled oat cultivars. The total starch lipids ob-
tained by acid hydrolysis were 1.64% (hulless) and 1.67% (hulled). These
values were higher than those reported for hulled oat [6]. Compared
with other cereal starches, oat starch had high lipids content [4].
Mirmoghtadaie et al. [25] protein, moisture, ash, fat and amylose con-
tent of 0.28%, 8.28%, 0.33%, 0.5% and 26.7% for oat starch. For purified
oat starches, Hoover et al. [10] reported nitrogen content of
0.02–0.09% for oat starch which indicated the absence of endosperm
proteins.
4. X-ray diffraction
Starch granules are densely packed with semi-crystalline structures
and X-ray diffraction (XRD) is a fundamental technique used in the
characterization and identification of starch granules crystalline struc-
ture. A study conducted by Gudmundsson and Eliasson, [9] reported
that suspensions of oat starch showed identical X-ray spacings (3.85
A, 4.79 A, 5.23 A and 5.78 A), which indicates an A-diffraction pattern ac-
cording to Zobel [26], who reported strong diffraction lines at 3.78 A,
4.86 A, 5.17 A and 5.78 A for cereal starches (Fig. 1). In the A-type crystal,
the double-helices are closely packed into monoclinic unit cell charac-
teristics of cereal starches [27]. Shah et al. [28] observed peaks at 15°
and 23°, doublet peak at 17° and 18°, and small peak at 20° of 2θ of
oat starches which are characteristic of a A-type pattern. Hoover et al.
[10] reported in study that none of the oat starches exhibited an inten-
sity peak at 2θ of 20°. This peak has been attributed to the presence of
highly ordered crystalline structures of amylose–lipid complexes in
the granule. Like other cereals, oat starch granules showed A-type poly-
morph with predominant characteristic peaks at Bragg angles (2θ) of
15.1, 17.0, 18.0, and 23.1°. An obvious Bragg peak could also be observed
at scattering angle (2θ) of 20.1°, which is representative of amylose-
lipid complexes [29]. Under polarized light, oat starch granules show
weak birefringence in the form of a Maltese cross, suggesting a high de-
gree of order within the structure [30]. The molecules are organized in a
radial direction as indicated by the positive sign of the birefringence. A
relative crystallinity of 28.0–36.5% was reported for starch from six dif-
ferent Canadian oat cultivars [10] and these values are higher than pea,
potatoes and barley starches [19,31,32], and lower than rice, wheat and
waxy corn starches [33,34].
5. Morphological characteristics
In mostly cereal starches, granules exist as discrete granules which
are solid, optically clear bodies, but oat starch has different form of gran-
ules. Oat starch granules grow in clusters. This leads most of them to
have irregular or polygonal shapes, whereas others (growing on the
outer layer of the clusters) are polygonal on one side and ovoid on the
other side [7,10,19,27,29,35]. Clusters are generally 20–150 μm in
Fig. 1. X-ray diffraction pattern of oat starch.
 S. Punia et al. / International Journal of Biological Macromolecules 154 (2020) 493–498 495

diameter, 60 μm on average [36,37]. Starch extraction generally yields
granules ranging from 2 to 12 μm in diameter [7,9,35]. The surfaces of
the granules appear smooth with no evidence of fissures [6]. As reported
by Zhou et al. [4], oat starch granules are only weakly birefringent, irreg-
ular in shape, tend to exist in clusters, and do not fall into discrete size
distributions (i.e., A and B types) as in wheat and barley. Zwer [38] com-
pared size of granules of cereal starches and reported that oat starch
exits in clusters which are formed from irregular shaped granules and
have distinct A- and B-type granules. Size of oat starch granules were
found to be similar to rice starch whereas but smaller than granules of
wheat, maize, and potato starch. Length range, width range and mean
granule width of native starches were in the range of 5.85–6.9 μm,
3.0–7.5 μm, and 1.5–9.7165 μm, respectively [27].
6. Hydration properties
Swelling power (SP) is a measure of the ability of the starch to hy-
drate under specific conditions such as temperature and water content,
and the greater swelling capacity of the starch granules is, the weaker of
the binding forces [39]. The intragranular binding forces of the starches
were weakened as a result of increase in temperature, thus facilitating
the penetration of water into the crystalline area of the starches with
consequential increase in the swelling power of the starches [40].
When the temperature increased, all starches increased their swelling
power and solubility values gradually, up to 95 °C, as expected. Hoover
et al. [10] found a correlation between SP and the amount of lipid-
complexed amylose; the variety with highest amount of complexed am-
ylose showed the lowest swelling, and vice versa. Doublier et al. [41]
have compared the SP of granules and leaching of amylose in maize,
oat, and wheat starches and showed that granule swelling and leaching
of solubilized glucan, under the conditions that they employed, was
greater in oats than in the other cereal starches and that amylose was
leached together with amylopectin. They observed a decrease from
46.3 to 17.2 for SP and an increase of 33.3 to 50.7% in solubility for oat
starches when they were defatted.
7. Pasting characteristics
Pasting characteristics are studied by observing changes in viscosity
during heating of a starch suspension. In the presence of water and
above gelatinization temperature, starch granules are swollen, all mo-
lecular order has disappeared, and amylose and amylopectin begin to
leach out. At this stage, the granules are susceptible to mechanical
stress: shear leads to granule disruption and dispersion of amylose
and amylopectin, resulting in a paste. A starch paste is characterized
by its mechanical and rheological properties [42]. The pasting process
is usually studied with a an amylograph, Rapid Visco Analyzer (RVA),
a Brabender Amylograph, an Ottawa Starch Viscometer or using a
dynamic Rheometer. These instruments record the change in viscosity
of starch pastes/suspensions under shear as a function of temperature.
Among these, RVA is fast and requires small sample size therefore
used very common [43]. The studies on pasting properties of oat
starches is presented in Table 1 used different equipments, different ex-
perimental conditions, different concentrations of starch etc. Viscosity
of cereal starches is influenced by lipids, as lipids complexed with amy-
lose resulting in slowing down or even hindering granules swelling. Ul-
timately amylose solubility is decreased and retardation of pasting and
limited gel creation. Such complexes require higher temperatures to
be subjected into dissociation [23,44]. When compared to other cereal
starches, oat starch possessed high pasting temperature because of
presence of high amounts of lipids [4,10]. Mukhtar et al. [45] performed
the pasting parameters of three oat starches and reported peak viscosity
(PV), trough viscosity (TV), breakdown viscosity (BV) and final viscosity
(FV) of 2554–3931 cP, 1490–2219 cP, 889–2369 cP and 3188–3776 cP.
Another study conducted by Dar et al. [46] reported PV, TV, BV, FV and
SV of 3951 cP, 2634 cP, 1317 cP, 4210 cP and 1576 respectively for oat
starch. Oat starch, among other starches, is characterized by high past-
ing temperature due to presence of high amounts of lipids [10]. The
SV and FV are developed due to retrogradation therefore, play an impor-
tant role in food industry when starch is used as an ingredient/additive.
8. Gelatinization
When starch and water are subjected to heat above the critical tem-
perature, irreversible phase transition process occurs known as gelatini-
zation. It results in swelling of starch granules, melting of crystallite,
birefringence loss, development of viscosity, and solubilization. Many
analytical techniques/methods have been employed to examine starch
gelatinization process. When starch molecules are examined under mi-
croscope during gelatinization process, degree and duration of swelling,
integrity and size of the swollen starch granules are observed. As re-
ported by Liu et al. [47], thermal techniques are capable enough to de-
tect the heat flow changes associated with both first-order and
second-order transitions of starch polymers. DSC has been widely
employed to study gelatinization. The enthalpy (ΔH) of phase transi-
tions is measured from the endotherm of DSC thermograms based on
the mass of dry solid. Gelatinization temperatures such as onset ((To-
onset of gelatinization endotherm; Tp- temperature at the peak; Tc-
conclusion; and ΔH-enthalpy) are measured from DSC thermograms
given in Table 2. High degree of crystalline behaviour increases transi-
tion temperature which provides structural stability and granules be-
come resistant to gelatinization. Because amylopectin plays an
important role in crystallinity, the presence of higher amount of amy-
lose lower the melting point of crystallites and the energy for starting
gelatinization process [48,49]. In 1987, Paton [30] reported that as com-
pared to other cereal starches, oat starch had higher melting

Table 1
Pasting properties of oat starches.

Instrument Sample Peak Breakdown Trough Final Setback Pasting Unit References
viscosity viscosity viscosity viscosity viscosity temperature
(°C)

Modular Compact Rheometer (Model 52, Anton Paar Co. Ltd., 8% 1537 1023 2099 1076 89.0 mPa. [73]
Austria) s
Rapid Visco-Analyzer (Newport Scientific, Warriewood, NSW, 10% 3037 363 2750 5219 2536 89 [74]
Australia)
A rheometer (MCR 302, Anton Paar, Austria) 8% 3951 1317 2634 4210 1576 65.88 cP [46]
Rapid Visco Analyzer (RVA Starch, Master TM, Newport 2554–3931 889–2369 1490–2219 3188–3776 1557–2182 87–90.2 cP [45]
Scientific, Australia)
Rapid Visco Analyzer (Tech Master, Perten Instruments 3107 887.66 2219.33 3776.33 1557 90.26 cP [28]
Warriewood, Australia)
Rapid Visco-Analyzer (Model 803202, Brabender Gmbh & Co 7% 787–910 105–570 1068–1750 386–1410 61–63.4 BU [52]
KG, Duisburg, Germany)
Brabender viscoamylograph (Model VA-V) 6% 40–320 570–595 80–94 BU [10]
Brabender viscoamylograph, Model VA-V 6% 139–162.5 445–490 94.7–95.7 BU [24]
496 S. Punia et al. / International Journal of Biological Macromolecules 154 (2020) 493–498

Table 2
Thermal properties of oat starches.

Instrument/model Temperature Heating rate TO (°C) TP (°C) TC (°C) ΔH (J/g) References

range

TGA/DSC 1 (Metler-Toledo, Switzerland) 25 to 125 °C 10 °C/min 57.35 64.45 69.31 9.00 [29]
DSC (Model Q2000, TA Instruments, New Castle, DE, 19720, USA) 30 °C to 120 °C 10 °C/min 56.1 62.2 – 6.22 [74]
DSC (TA-60WS, Shimadzu, Kyoto, Japan) 30 to 130 °C 10 °C/min 55.1 59.7 65.1 8.2 [64
(DSC 200, NETZSCH, Germany) 25 to 100 °C 5 °C/min 66.40 68.13 72.15 8.12 [46]
DSC (DSC1STAR system, Mettler-Toledo) 20 to 200 °C 10 °C/min 63.45–73.38 98.49–108.98 110.57–118.31 12.13–12.35 [27]
DSC (Mettler Toledo DSC1STAR System) – – 48.5–55.1 79.6–82.5 100.5–101.2 11.9–12.3 [45]
DSC (TA-60WS, Shimadzu, Kyoto, Japan) 10–95 °C 5 °C/min 57.42 62.85 67.71 7.15 [50]
Mettler Toledo DSC1STAR System 20 to 200 °C 10 °C/min 73.38 108.98 118.31 12.34 [28]
DSC-60 instrument (Kyoto, Japan) 20–115 °C 10 °C/min 60.5 65.2 – 9.53 [75]
DSC 822e (Mettler Toledo, GmbH Im, Langacher, Switzerland) 25 °C to 95 °C 10 °C/min 59.4–61.4 64.1–64.9 68.7–70.3 7.88–10.15 [52]
DSC (Mettler TA 4000, Switzerland) 30 to 120 °C 10 °C/min 56.5 62.7 68.4 7.1 [25]
DSC (DSC) 210 (Seiko Instruments Inc., Chiba, Japan) 20–120 °C 10 °C/min 56–63.5 59.5–66 65.5–74 12.4–14.6 [10]
DSC (Perkin-Elmer DSC-2 (Norwalk, CT) 20 to 100 °C 5 °C/min 52–60.4 57.6–67 63.5–74.2 3–3.5 [24]

temperature. Mukhtar et al. [45] reported transition temperatures (To),
(Tp) and (Tc) of 48.5 to 55.1 °C, 79.6 to 82.5 °C and 100.5 to 101.2 °C, re-
spectively for starches from three oat cultivars. Pereira et al. [50] re-
ported To, Tp & Tc of 57.42, 62.85 °C, and 67.71 °C, respectively for oat
starch. Rhymer et al. [51] examined oat starches from five Canadian va-
rieties grown in six different locations and reported mean values of Tp
varied from 57.72 to 60.32 °C and ΔH from 8.74–9.48 J/g, which was af-
fected by both genotype and environment. Šubarić et al. [52] compared
gelatinization temperatures of three varieties of oat starches with three
varieties of barley starches and concluded that only Tc of oat starches
was observed to be higher, while To, Tp, and ΔH were similar to barley
starches. The difference in the transition temperatures could be attrib-
uted to the differences in the amylose content.
9. Retrogradation
Starch retrogradation is a process in which disaggregated amylose
and amylopectin chains in a gelatinized starch paste re-associate to
form more ordered structures. The changes that starch undergoes dur-
ing gelatinization and retrogradation are major determinants of its
functional properties for food processing, during digestion, and in in-
dustrial applications [53]. These characteristics regulate nutritional pro-
file, quality, acceptability, and shelf-life of food products [54]. For
retrogradation process, both amylose and amylopectin are responsible.
Amylose retrogradation is a rapid process due to linear structure which
makes re-association process faster whereas while amylopectin retro-
gradation takes a period of several days to develop [55]. Many re-
searchers [7,9,56,57] compared retrogradation process of cereal
starches and reported that retrogradation rate of oat starches are less
than wheat and maize starches. Paton [30] reported that oat starches
had high viscosity and the cooled gels were clearer, less firm, more elas-
tic, more adhesive and less susceptible to retrogradation than other ce-
real starches. It has been postulated that the higher lipid content present
may be a causative factor responsible for the slower retrogradation rate
of oat starches [7,9,41]. As reported by Gudmundsson & Eliasson [9], as
the lipids removed from oat starch, retrogradation of starch increases
but the process is still less than other starches.
10. Rheological behaviour
Rheological characteristics of starch paste and gel depend on many
factors, including the chemical structure of starch, starch concentration,
pasting conditions (e.g., temperature, shear rate, and heating rate), and
storage conditions (temperature and time). The most common method
of studying the visco-elastic properties of starch is by dynamic
rheometer.
10.1. Steady shear
With increase in shear rate, shear stress increased rapidly and then
leveled off as shear rate further increased. This type of shear thinning
behavior is a typical characteristic of pseudo-plastic fluids. According
to Morris [58], the observed shear thinning behavior can be explained
by the disruption of a network of entangled polysaccharide molecules
during shearing. With increasing shear rate, the rate of disruption of
the existing intermolecular entanglements becomes greater than the
rate of reformation, consequently leading to the resultant reduction in
apparent viscosity [59]. Singh and Kaur [60] described the rheological
properties of pastes well by the Herschel-Bulkley model at a shear rate
of 0–1000s−1 (R2 N 0.99). The starch pastes behaved like a pseudoplastic
fluid and exhibited shear thinning fluid characteristics with values of
flow behaviour index considerably b1. Flow behavior index (n) which
indicates the extent of shear thinning behaviour as it deviates from 1
and was found within the range of 0.42–0.50 [28] and 0.59 to 0.94. Con-
sistency index (K) is a rheological parameter that reflects the values of
the viscosity was found 0.06 to 3.08 Pa.s, respectively. The higher K
value indicates higher structural strength resulting in a less thixotropic
behaviour [61].
10.2. Dynamic shear properties
It is well known that the effect of temperature on rheological
properties needs to be documented because a wide range of temper-
atures is encountered during processing and storage of fluid food
[62].The rheological properties of the starches measured using a dy-
namic rheometer, showed significant variation in the peak G' (Stor-
age dynamic modulus, G'' (Loss modulus) and peak tan δ values. G'
is the amount of energy stored in material and recovered from it
per cycle while G′′ is the amount of energy dissipated or lost per
cycle of sinusoidal deformation [63]. G' [41] of oat starch was greater
than G′′ in all starches showing their more elastic than viscous
behaviour.
During frequency sweep, it can be seen that with the increase in
angular frequency (ω) there was increase in the values of G′ and G′′
while those of Complex viscosity (ƞ*) decreased showing a low fre-
quency dependency. ƞ* is a measure of the overall resistance to flow.
Singh and Kaur [60] examined tan δ, and ƞ* values of starch pastes
from different oat cultivars at 6.28 rad/s and at 25 °C and reported
that values of G′′ were much greater than G′′ at all frequency values
showing the strong elastic behaviour of starch samples. The value of
tan δ were in the range of 0.04-0.22, indicating that all the samples
were more elastic than viscous. The starch pastes also differed sig-
nificantly in their complex viscosity values ranging from 338 to
549 Pa.s.
 S. Punia et al. / International Journal of Biological Macromolecules 154 (2020) 493–498
11. Applications
Oat starch may be used in a variety of food and non-food products
i.e. to replace fat, soup/saucr/gravie/ingredients of dessert ingredi-
ents, ingredients of paper and cardboard, coating agents for cosmetic
tablets and bath/soap products [5,16,38]. Starch provides soluble
macromolecules that give high viscosity, adhesion, and surface-
coating properties, which are highly desirable throughout the food
industry [5]. Oat starch does not provide huge advantages over
other commercial starches; however, it does have some unique
properties. Starch plays an important role in the processing of oat-
based foods and is widely used in the preparation of soups, sauces,
baked goods, milk products, snacks and noodles, as well as several
non-food products [64]. Healthy foods such as low calorie, low fat
and high fiber granola bars and cereals are developed using oats
and its resistant starches [65]. Bodor et al. [66] patented edible
water- in- oil emulsion spreads, such as margarine, with good sen-
sory properties by incorporating a portion of oat starch. Toufeili
et al. [67] replaced wheat starch with oat starch in a bread formula
and reported that breads had a yellow- tinted crumb and were mark-
edly elastic, as evidenced by a greater resistance to shear force ap-
plied during tearing while in the fresh state and after overnight
storage. Oat starch or a combination of oat starch with xanthan
gum provided superior adhesiveness and stringiness of sweet and
sour sauces [68].
The main disadvantage of biodegradable starch-based films is their
hydrophilic character, which leads to low stability when these materials
are submitted to different environmental conditions. Galdeano et al.
[69] reported that the higher lipid content (1.36%) of oat starch com-
pared to other traditional starches may impart more hydrophobic char-
acteristics to its films, thereby increasing stability. Oat starch may
present advantage in comparison to other starches as it contains about
1 to 3% lipids [11,69]. Presence of the lipids provided films with a better
barrier to water vapor when compared to other biofilms. High lipid con-
tent and small granule size of oat starch may be useful for some indus-
trial purposes, such as paper sizing and pharmaceuticals [70]. Oat starch
may be used in the cosmetic industry as a replacement for talcum pow-
der and as a dusting powder for surgical gloves [71,72]. Oat starch could
replace wheat or maize, with the waxy starches the exception and may
be used for brown paper and cardboard products and coating agents for
tablets in the pharmaceutical industry [38].
12. Conclusions
Oats are a versatile grain for food, animal feed, and non-food prod-
ucts due to its unique grain qualities compared to other cereal grains.
Oat starch is a very important raw material used in the food industry
not only in for its nutritional value, but also for its broad technological
functionality. The physical and chemical characteristics of the oat starch
are involved in their properties and functionality. Native oat starches
peaks were observed at 15° and 23°, doublet peak at 17° and 18°, and
small peak at 20° of 2θ which are characteristic of a A-type pattern.
Starch granules exists distinct A- and B-type granules and have ir-
regular shaped granules. Size of oat starch granules is similar to granules
of rice starch, but smaller than starch granules of wheat, maize, and po-
tato. Oat starch possesses unique pasting properties because of require-
ment of less time to attain peak viscosity and less pasting temperatures.
This would be an advantage during processing process as sufficient
gelatinisation would occur during the short processing times used com-
mercially. The knowledge of these allows the selection of starch with
the necessary properties for a particular application.
Funding
Funding was not received.
497
Declaration of competing interest
None.
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