Physicochemical Properties of Defatted Oat Starch

Abstract

Abstract Three Polish varieties of oat starch were subjected to defatting by a cold extraction with the chloroform‐methanol‐water (3:2:1) mixture followed by a hot extraction with 1‐propanol. A comparison of results allowed discussion of the effectiveness of the extraction procedures, their effect on the structure of original starch as well as the structure of oat starch‐lipid inclusion complexes.