Access the full text.
Sign up today, get DeepDyve free for 14 days.
P. Kasturi, N. Bordenave, O. Starch (2013)
Oats Nutrition and Technology
Oat flakes are modified with alpha (α)‐amylase and a combination of α‐amylase and cellulase (α‐amylase/cellulase) to determine the effect of enzyme modification on the quality of oat flakes and physicochemical properties of oat starch. Enzyme modification using α‐amylase and cellulase increases the water absorption capacity and decreases the hardness and adhesiveness of oat flakes by degrading long polysaccharide chains. The molecular weight of oat starch modified with α‐amylase and α‐amylase/cellulose is lower than that of native oat starch. Moreover, the depolymerization of starch molecules is more notable in starch modified with α‐amylase/cellulase than in starch modified with α‐amylase alone. α‐Amylase treatment during oat flake processing causes the loss of peak viscosity, while α‐amylase/cellulase treatment results in the loss of both peak and final viscosity of oat starch. In addition, enzyme modification with α‐amylase/cellulase reduces the content of amylose‐lipid complex. Solubility and swelling power are also significantly increased in α‐amylase/cellulase‐modified oat starch. These results indicate that the modification of oat flakes with α‐amylase and cellulase induces changes in starch structure, thereby affecting physicochemical properties of oat starch and quality of flakes.
Starch – Wiley
Published: Jul 1, 2022
Keywords: α‐amylase; cellulase; oat flakes; oat starch
Read and print from thousands of top scholarly journals.
Already have an account? Log in
Bookmark this article. You can see your Bookmarks on your DeepDyve Library.
To save an article, log in first, or sign up for a DeepDyve account if you don’t already have one.
Copy and paste the desired citation format or use the link below to download a file formatted for EndNote
Access the full text.
Sign up today, get DeepDyve free for 14 days.
All DeepDyve websites use cookies to improve your online experience. They were placed on your computer when you launched this website. You can change your cookie settings through your browser.