OAT LIPIDS - INTERACTION WITH WATER AND CHARACTERIZATION OF AQUEOUS PHASES

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Abstract
The physical properties of oat lipids have been investigated in order to understand their functional significance during processing. This work concerns one oat variety with a high lipid content and another with low content. The lipids were characterized chemically, and phase equilibria with water were studied by supercritical carbon dioxide fractionation into polar and non-polar components. Structures of the phases were identified by X-ray diffraction. The lamellar liquid-crystalline phase has a dominating existence range in the phase diagrams, and in this respect oat lipids are different than other cereal lipids.