Comparative Study on the Formation, Structure, and Properties of Granular Cold-Water-Swelling Oat Starch by Subcritical Ethanol-Water Treatment at High and Low Temperatures.

Yue Teng, Zijie Xie, Maojun Yao, Ji Yu, Yuntong Li

Abstract read

In one paragraph

Article in Foods (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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5 · Who and what money

Authors and funding

5 authors.

Yue TengHunan Provincial Key Laboratory of Research, Resource Mining and High-Valued Utilization on Edible & Medicinal Plant, College of Chemistry and Chemical Engineering, Jishou University, Jishou 416000, China.

Zijie XieHunan Provincial Key Laboratory of Research, Resource Mining and High-Valued Utilization on Edible & Medicinal Plant, College of Chemistry and Chemical Engineering, Jishou University, Jishou 416000, China.

Maojun YaoHunan Provincial Key Laboratory of Research, Resource Mining and High-Valued Utilization on Edible & Medicinal Plant, College of Chemistry and Chemical Engineering, Jishou University, Jishou 416000, China.

Ji YuHunan Provincial Key Laboratory of Research, Resource Mining and High-Valued Utilization on Edible & Medicinal Plant, College of Chemistry and Chemical Engineering, Jishou University, Jishou 416000, China.

Yuntong LiHunan Provincial Key Laboratory of Research, Resource Mining and High-Valued Utilization on Edible & Medicinal Plant, College of Chemistry and Chemical Engineering, Jishou University, Jishou 416000, China.

Funding

Education Department of Hunan Province 25A0401National Natural Science Foundation of China 32460561Natural Science Foundation of Hunan Province of China 2026JJ60379

6 · The paper itself

Abstract

Granular cold-water-swelling oat starch was prepared under both low-temperature (90-130 °C) and high-temperature (150-190 °C) conditions using subcritical ethanol-water treatment, and the resulting structural and property changes were systematically investigated. The low-temperature treatment largely retained the native orthorhombic crystal structure and produced granules with finer morphology, whereas the high-temperature treatment induced crystallization of a new orthorhombic amylose phase and generated a swollen granular state with superior cold-water swelling capacity (11.60 g/g vs. 1.99 g/g for native starch). X-ray diffraction analysis showed that the proportion of nanocrystals with the native orthorhombic crystal structure decreased, while the proportion of the new orthorhombic phase increased with increasing temperature. The gelatinization endotherm of modified oat starch obtained by the high-temperature method disappeared. The molecular weight of modified oat starch exhibited a broad distribution, with weight-average molecular weight (Mw) values ranging from 86,633.57 to 140,842.31 kDa and a polydispersity index (PDI) between 5.80 and 9.70. These findings demonstrate that elevated temperatures primarily drive the crystallization of the new orthorhombic amylose phase, providing a foundation for designing functional starch-based materials with tailored properties.

Indexed as

crystalline structuregranular cold-water-swelling starchmodification temperatureoat starchsubcritical ethanol–water modification

Identifiers

PMID42883613

DOI10.3390/foods15193506

PMCPMC13665409

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