Oat milk, as an emerging plant-based milk substitute, has become popular in recent years. However, the stability and flavor of oat milk products are hindering their quality. The examination of the processing capacities of potential oat cultivars could help to improve product quality. In the present study, the properties of oat milk produced from one Australian and three Chinese cultivars were compared. The stability of oat milk produced using our manufacturing process was superior to the commercial product and was highly influenced by cultivars. Positive correlations of the cultivar’s protein and plant cell debris content with the final products’ separation rate, and the cultivar’s lipid content with the final products’ creaming, were observed. Among the investigated cultivars, Chinese Bayou 01 (ZBY01) was the most suitable for oat milk processing. Oat milk produced with this cultivar has better stability and sensory acceptability. It can provide around 1% of protein, 9.84 mg/mL of β-glucan, and 70.96 mg GAE/100 g DW of polyphenols. Our results support one Chinese cultivar for oat milk processing and provide possible criteria for raw material selection.
The present study compared the effect of various modification methods on emulsifying properties and emulsion stabilising properties of the pea protein isolate (PPI) and investigated the possible mechanism of emulsion stability from the perspectives of interfacial and rheological properties. The PPI was modified by physical extrusion (EPPI), chemical phosphorylation (PPPI), and synergistic extrusion and phosphorylation (EPPPI); natural PPI was used as a control. The results revealed that the adsorption energy of modified PPI at the O/W interface was reduced, and the viscoelasticity of the interfacial film of modified PPI was increased, suggesting that modified PPI could have better adsorption at the O/W interface. The emulsions by modified PPI had higher electrostatic repulsion, smaller particle size, and more uniform particle size distribution. Moreover, the emulsions by modified PPI promoted the formation of the spatial network structure by increasing the viscosity and extending the linear viscoelastic zone. These results showed that EPPI, PPPI, and EPPPI could improve PPI's emulsifying and emulsion-stabilising properties.
Plant-based milk alternatives have become increasingly desirable due to their sustainability and the increased consumer awareness of health. Among many varieties of emerging plant-based milk exist, the smooth texture and...
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