Properties of starch from selected Polish cultivars of oat
Marek Gibiński
ktw@urk.edu.plKatedra Technologii Węglowodanów, Akademia Rolnicza w Krakowie (Poland)
Wiktor Berski
Katedra Technologii Węglowodanów, Akademia Rolnicza w Krakowie (Poland)
Abstract
The properties of oat starch differ from those of other starches. The aim of the study was to analyze selected properties of starch extracted from Polish varieties and strains of oat. Starch granularity, and the content of phosphorus and apparent amylose were analyzed. Water binding capacity and solubility were also evaluated. Moreover, pasting profiles of water-starch suspensions were performed. The investigated starches were characterized by small size of granules. They considerably varied in the content of phosphorus. The average amylose content was 14.2%. Correlation between amylase content and viscosity was found. Pasting profiles confirmed particular properties of oat starch.
Keywords:
amylose, granularity, oat starch, phosphorus, pasting characteristicsReferences
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Authors
Marek Gibińskiktw@urk.edu.pl
Katedra Technologii Węglowodanów, Akademia Rolnicza w Krakowie Poland
Authors
Wiktor BerskiKatedra Technologii Węglowodanów, Akademia Rolnicza w Krakowie Poland
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