Cereal Chem 56:458 - 461. | VIEW
Comparison of Oat and Wheat Carbohydrates. II. Starch.
L. A. MacArthur and B. L. D'Appolonia. Copyright 1979 by the American Association of Cereal Chemists, Inc.
Starches isolated from three oat cultivars of different protein concentrations were fractionated into amylose and amylopectin, and chemical and physicochemical properties were compared with each other and to a hard red spring wheat starch and its fractions. Values for peak height, 15-min hold height, and height after cooling were highest in oat starches extracted from the lower protein oat flours. During heating at 95 C, the oat starch gels showed greater reduction in viscosity than did the wheat starch gels. Starch content of the oats was similar to that of the wheat, except for the high protein cultivar (Dal), which was lower. Total lipids in the oat flours and brans and corresponding starches were higher in all cases than the wheat flour, bran, and starch.