Abstract
Starches from AC Stewart (Avena sativa L.) and NO 753-2 (Avena nuda L.) oat grains were isolated and some of the characteristics determined. The total starch lipids extracted by acid hydrolysis were 1.64% in both starches. The free lipid content (extracted by chloroform-methanol 2:1 v/v at 25°C) was 21.3% and 18.0%, respectively, in NO 753-2 and AC Stewart starches. The free and bound lipid content (extracted by hot n-propanol-water 3:1 v/v from the residue left after chloroform-methanol extraction) was 77.4% and 82.0%, respectively, in NO 753-2 and AC Stewart starches. The total amylose content was nearly the same (~23%) in both starches, of which 9.3% (NO 753-2) and 10.8% (AC Stewart) were complexed by native lipids. The starches differed widely in the extent of amylose leaching, degree of swelling, gelatinization transition temperatures and enthalpy, susceptibility towards acid and enzyme hydrolysis, gel strength, paste viscosity, thermal stability and retrogradation characteristics. The results showed that the extent of interaction of starch chains within the amorphous and crystalline regions of the granule was stronger in NO 753-2 than in AC Stewart.
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