Starches from Canadian oat varieties have been examined. Iodine affinity, solubility and λ mzx of the iodine complex are lower than those found for other cereal starches. Swelling power, limiting viscosity number and hot paste cooling curves are all higher than for other cereal starches. Gel chromatography reveals a fraction of molecular weight between amylose and amylopectin and which is present in greater amount than that found in wheat starch. The β‐amylase digestion limit is lower than that found for wheat and corn and may suggest a more branched structure for oat starches.
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D. Paton (1979) studied this question.
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