Effect of Enzymatic Pre-Treatment on Oat Flakes Protein Recovery and Properties

Abstract

Oats are considered an exceptional source of high-quality protein. Protein isolation methods define their nutritional value and further applicability in food systems. The aim of this study was to recover the oat protein using a wet-fractioning method and investigate the protein functional properties and nutritional values among the processing streams. The oat protein was concentrated through enzymatic extraction, eliminating starch and non-starch polysaccharides (NSP), treating oat flakes with hydrolases, and reaching protein concentrations of up to about 86% in dry matter. The increased ionic strength from adding sodium chloride (NaCl) improved protein aggregation and resulted in increased protein recovery. Ionic changes improved protein recovery in provided methods by up to 24.8 % by weight. Amino acid (AA) profiles were determined in the obtained samples, and protein quality was compared with the required pattern of indispensable amino acids. Furthermore, functional properties of the oat protein, such as solubility, foamability, and liquid holding capacity, were investigated. The solubility of the oat protein was below 7 %; foamability averaged below 8%. The water and oil-holding reached a ratio of up to 3.0 and 2.1 for water and oil, respectively. Our findings suggest that oat protein could be a potential ingredient for food industries requiring a protein of high purity and nutritional value.

Extrusion puffing as a pretreatment method to change the surface structure, physicochemical properties and in vitro protein digestibility of distillers dried grains with solubles

“…Amino acid composition of extruded and unextruded DDGS is shown in Fig. 2(B) and Table 4, the total amino acid (TAA) did not change significantly ( P > 0.05), and the composition of essential amino acid (EAA) did not change significantly ( P > 0.05), which was congruent with the results of Sargautis et al 21 . Extrusion puffing had no significant effect on the amino acid composition of DDGS, indicated that the extrusion puffing of DDGS is a relatively loose process, which supported the research results of Boakye et al 22 .…”

Characterisation of the Enzymatically Extracted Oat Protein Concentrate after Defatting and Its Applicability for Wet Extrusion

“…However, even at the extreme measured values, the solubility was significantly lower than expected. Similar results were obtained via enzymatically extracting oat protein from oat flakes with subsequent separation of suspended solids and washing [ 58 ]. Despite introducing other raw materials, such as oat flakes, the oat protein resulted in relatively similar solubility (see Figure 2 ).…”

Oat Peptides Alleviate Dextran Sulfate Sodium Salt-Induced Colitis by Maintaining the Intestinal Barrier and Modulating the Keap1-Nrf2 Axis

“…Oats are rich in protein (12-20%) [18,19], which makes them an important source of bioactive peptides. Oat-derived peptides have antimicrobial [20] and metal-chelating [21] effects.…”