Abstract
Specific enzymes were used to decompose protein and β-glucans in wholemeal oats prior to measuring pasting and thermal properties of the meal using rapid viscoanalysis and differential scanning calorimetry. β-Glucans were responsible for a large proportion of these properties of the meals, while the contribution of protein was much less. An extra transition process was observed using DSC tests on wholemeal oats compared to isolated starch. Pasting and thermal properties were correlated with each other and with compositional data. Processing effects on thermal properties were also noted. © 2000 Society of Chemical Industry
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