Interactions of Oat β-Glucan, Protein, and Starch Under High Hydrostatic Pressure and Their Influence on Starch Properties.

Yangyang Chen, Ying Miao, Rui Huo, Minjun Sun, Jingyu Xie, Meili Zhang

Abstract read

In one paragraph

Article in Gels (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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0citing papers in PubMed

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1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

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3 · Its place in the literature

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0 citing papers in PubMed.

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4 · The record

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5 · Who and what money

Authors and funding

6 authors.

Yangyang ChenCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.

Ying MiaoCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.

Rui HuoCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.

Minjun SunCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.

Jingyu XieCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.

Meili ZhangCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.

Funding

Inner Mongolia Natural Science Foundation 2023LHMS03012

6 · The paper itself

Abstract

Oat starch, β-glucan, and protein are the primary components in oats with high nutritional value, and the interactions among these three constituents markedly influence the starch properties. High hydrostatic pressure (HHP), recognized as a non-thermal processing technique, is primarily employed for the modification of starch and protein in food processing applications. This study aimed to elucidate the interactions among oat β-glucan, protein, and oat starch under 300 MPa HHP treatment and their effects on starch properties. The results showed that at ambient pressure, β-glucan and protein mainly restricted starch swelling and gelatinization through water competition, leading to reductions in pasting viscosity, gelatinization enthalpy, and relative crystallinity. In contrast, HHP treatment significantly enhanced the intermolecular interactions among the three components, thereby improving the freeze-thaw stability, gel elasticity, short-range ordered structure, and thermal stability of the composite system. The study demonstrates that HHP modifies the physicochemical properties of starch by intensifying interactions among its components, providing a theoretical basis and strategy for the development of novel functional starch-based foods using HHP technology.

Indexed as

high hydrostatic pressureinteractionoat starch-β-glucan-protein composite systemphysicochemical properties

Identifiers

PMID42196122

DOI10.3390/gels12050438

PMCPMC13206056

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.