Cereal Chem 64:21-26   |  VIEW ARTICLE

A Rheological Investigation of Oat Starch Pastes.

J.-L. Doublier, D. Paton, and G. Llamas. Copyright 1987 by the American Association of Cereal Chemists, Inc. 

Oat starch (variety Sentinel) was subjected to a controlled pasting procedure and subsequently examined for several physiochemical and rheological properties. Oat starch pastes displayed marked thixotropy in their shear stress/shear rate flow curve in contrast to wheat and corn starches pasted at the same concentration. Higher swelling power and solubility values for oat starch gave rise to correspondingly higher values for the volume fraction of the disperse phase, phi, and of the concentration of solubles in the continuous phase, Cs. Amylose and amylopectin were unexpectedly co-leached from oat starch granules under some measure of influence of the internally bound starch lipids. The implications of these differences in physiocochemical properties are discussed in relation to the observed rheological behavior of oat starch pastes. These differences also serve as a possible explanation for oat pastes or gels being more translucent and less susceptible to retrogradation.