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Open Access CC BY-NC-ND V4.0
Journal article
Interaction mechanisms of oat starch and three types of oat lipid during simulated Sanshu processing
Food Chemistry: X, Vol.37, 104184
2026
Abstract
The large amount of lipids in oats have an impact on the structure of oat starch during thermal processing. To further elucidate effect of lipids on starch during traditional oat processing, this study examined starch–lipid interactions during Sanshu processing by combining oat starch (S) with oleic acid, monoolein, and triglyceride to form starch–lipid complexes (SO, SM, ST). The structure of the complex was characterized and the results revealed that the interaction between monoolein and starch was the strongest (CI 71.88–79.63%), followed by oleic acid (CI 38.82–54.83%), whereas the interaction with triglyceride was relatively weak (CI 2.66–9.00%). Both monoolein and oleic acid bind to starch to form V-type complex, whereas triglyceride predominantly adheres to the starch surface as a protective layer. Molecular dynamics simulations also verified this mechanism. Notably, the interaction in SM significantly enhances the rheological properties, while triglycerides' inhibition may enhance food digestive resistance.
Details
- Title
- Interaction mechanisms of oat starch and three types of oat lipid during simulated Sanshu processing
- Authors/Creators
- Pai Peng (Author/Creator) - Shaanxi Normal UniversityXiaolong Wang (Author) - Shaanxi Normal UniversityLiang Zou (Author) - Chengdu UniversityHaelee Fenton (Author/Creator) - InterGrainVicky Ann Solah (Author) - Murdoch UniversityXinzhong Hu (Author/Creator) - Shaanxi Normal University
- Publication Details
- Food Chemistry: X, Vol.37, 104184
- Publisher
- Elsevier Ltd.
- Number of pages
- 15
- Identifiers
- 991005904477507891
- Copyright
- © 2026 The Authors.
- Murdoch Affiliation
- School of Medical, Molecular and Forensic Sciences
- Language
- English
- Resource Type
- Journal article
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