Effects of cross-linking and acetylation on oat starch properties

Starch samples separated from oat were modified with two different levels of POCl3 (0.5 and 1.0 g kg−1) as a cross-linking agent and two different levels of acetic anhydride (6% and 8% (w/w)) for acetylation. Swelling factor, thermal properties and retrogradation measurements were evaluated to characterise the influence of phosphorylation and acetylation on oat starch. Cross-linking decreased the swelling factor and did not improve gelatinization temperature while it increased synaeresis in comparison with native starch. Acetylation increased swelling factor but reduced gelatinization temperature and synaeresis of oat starch.