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High-throughput quantification of amylose and characterization of high-amylose oat lines

Kelkar, Harshal Sachin LU ; Logou, Navneeth Bhargavi ; Hansson, Andreas ; Olsson, Olof LU and Zambrano, José Alfredo LU (2026) In Applied Food Research 6(1).
Abstract

Oats (Avena sativa L.) are gaining increased attention for their rich dietary fibres, proteins and bioactive compounds. Among fibres, starch components denoted as resistant starch (RS) contribute significantly to the functional and nutritional properties of oat-based foods. This study presents the optimization of a high-throughput quantification method for amylose, a key structural component that influences the formation of RS, and the application of this method in the screening of an ethyl methanesulfonate (EMS) mutagenized oat population. By quantifying starch and amylose content in flour obtained from 481 mutant lines, four lines (LT0275, LT0340, LT1132, and LT1138) with amylose contents up to ca 8 % higher than the reference variety... (More)

Oats (Avena sativa L.) are gaining increased attention for their rich dietary fibres, proteins and bioactive compounds. Among fibres, starch components denoted as resistant starch (RS) contribute significantly to the functional and nutritional properties of oat-based foods. This study presents the optimization of a high-throughput quantification method for amylose, a key structural component that influences the formation of RS, and the application of this method in the screening of an ethyl methanesulfonate (EMS) mutagenized oat population. By quantifying starch and amylose content in flour obtained from 481 mutant lines, four lines (LT0275, LT0340, LT1132, and LT1138) with amylose contents up to ca 8 % higher than the reference variety Belinda were identified. Further characterization of one selected high-amylose line (LT1138) revealed an altered RS structure. Our findings highlight the potential of high-amylose oats in the development of functional foods with enhanced nutritional and health promoting properties.

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author
; ; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Amylose, Defatting, Ethyl methane sulfonate (EMS) induced mutagenesis, High amylose lines, Oat, Resistant Starch
in
Applied Food Research
volume
6
issue
1
article number
101789
publisher
Elsevier
external identifiers
  • scopus:105029970369
ISSN
2772-5022
DOI
10.1016/j.afres.2026.101789
language
English
LU publication?
yes
id
29e2e029-b95d-4025-8332-57d632793249
date added to LUP
2026-02-27 15:01:03
date last changed
2026-02-27 15:01:34
@article{29e2e029-b95d-4025-8332-57d632793249,
  abstract     = {{<p>Oats (Avena sativa L.) are gaining increased attention for their rich dietary fibres, proteins and bioactive compounds. Among fibres, starch components denoted as resistant starch (RS) contribute significantly to the functional and nutritional properties of oat-based foods. This study presents the optimization of a high-throughput quantification method for amylose, a key structural component that influences the formation of RS, and the application of this method in the screening of an ethyl methanesulfonate (EMS) mutagenized oat population. By quantifying starch and amylose content in flour obtained from 481 mutant lines, four lines (LT0275, LT0340, LT1132, and LT1138) with amylose contents up to ca 8 % higher than the reference variety Belinda were identified. Further characterization of one selected high-amylose line (LT1138) revealed an altered RS structure. Our findings highlight the potential of high-amylose oats in the development of functional foods with enhanced nutritional and health promoting properties.</p>}},
  author       = {{Kelkar, Harshal Sachin and Logou, Navneeth Bhargavi and Hansson, Andreas and Olsson, Olof and Zambrano, José Alfredo}},
  issn         = {{2772-5022}},
  keywords     = {{Amylose; Defatting; Ethyl methane sulfonate (EMS) induced mutagenesis; High amylose lines; Oat; Resistant Starch}},
  language     = {{eng}},
  number       = {{1}},
  publisher    = {{Elsevier}},
  series       = {{Applied Food Research}},
  title        = {{High-throughput quantification of amylose and characterization of high-amylose oat lines}},
  url          = {{http://dx.doi.org/10.1016/j.afres.2026.101789}},
  doi          = {{10.1016/j.afres.2026.101789}},
  volume       = {{6}},
  year         = {{2026}},
}