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<p>Modification of oat starch was carried out in order to enhance its mechanical, thermal, and structural characteristics for broader uses in the food industry. In this study, oat starch was extracted using alkaline extraction method followed by modification through ultrasonication (US) at variable time and amplitude (US-I to US-IV) and microwave (MW) treatments at variable time and power (MW-I to MW-IV). Starches were examined for physical, functional, rheological, FE-SEM, XRD and FTIR analysis. Ultrasonicated starch (US IV) exhibited superior water absorption capacity (2.04&#xa0;g/g), solubility index (2.99&#xa0;g/g), swelling power (8.26&#xa0;g/g) and gelling power (6.18&#xa0;mm). In vitro starch digestibility was increased with modification and was highest in US IV modified starch. FTIR analysis indicated that the observed alterations in peak patterns were due to structural rearrangements and modifications in the molecular organization of starch during treatments. X-ray diffraction patterns showed variations in characteristic peaks upon modification, accompanied by a reduction in relative crystallinity across all treated samples. SEM images displayed significant structural disruption and irregularities in modified starches, while starches treated with US IV indicated maximum disintegration. Rheological studies confirmed that treated starch samples demonstrated non-Newtonian, shear-thinning behavior. Thus, these characteristics of modified starches will assist in the selection of modification treatment for oat starch for better applications in the food industry.</p>

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Enhancing oat starch properties via ultrasonication and microwave treatment

  • 期刊论文

  • 发表日期：

    2026年4月17日

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  • Gurinder Singh,
  • Kamaljit Kaur,
  • Nitin Mehta,
  • Jaspreet Kaur

摘要

Modification of oat starch was carried out in order to enhance its mechanical, thermal, and structural characteristics for broader uses in the food industry. In this study, oat starch was extracted using alkaline extraction method followed by modification through ultrasonication (US) at variable time and amplitude (US-I to US-IV) and microwave (MW) treatments at variable time and power (MW-I to MW-IV). Starches were examined for physical, functional, rheological, FE-SEM, XRD and FTIR analysis. Ultrasonicated starch (US IV) exhibited superior water absorption capacity (2.04 g/g), solubility index (2.99 g/g), swelling power (8.26 g/g) and gelling power (6.18 mm). In vitro starch digestibility was increased with modification and was highest in US IV modified starch. FTIR analysis indicated that the observed alterations in peak patterns were due to structural rearrangements and modifications in the molecular organization of starch during treatments. X-ray diffraction patterns showed variations in characteristic peaks upon modification, accompanied by a reduction in relative crystallinity across all treated samples. SEM images displayed significant structural disruption and irregularities in modified starches, while starches treated with US IV indicated maximum disintegration. Rheological studies confirmed that treated starch samples demonstrated non-Newtonian, shear-thinning behavior. Thus, these characteristics of modified starches will assist in the selection of modification treatment for oat starch for better applications in the food industry.