Adsorption of oat proteins to air–water interface in relation to their colloidal state

Ercili-Cura, Dilek; Miyamoto, Ayaka; Paananen, Arja; Yoshii, Hidefumi; Poutanen, Kaisa; Partanen, Riitta

doi:10.1016/j.foodhyd.2014.09.017

Cited by 40 publications

(28 citation statements)

References 45 publications

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“…Despite the low solubility of cereal proteins, the so-called "soluble aggregates" (colloidal particles) under certain environmental conditions (e.g., pH and ionic environment) have shown good surface-active properties. We have shown that soluble aggregates from oat globulins lowered surface tension at the air-water interface, which was comparable to milk proteins (18). Colloidal zein particles (~70 nm) were reported to have good wetting properties at the oil-water interface under various environmental conditions, resulting in good inherent surface activity (13).…”

Section: Liquid and Semisolid Food Applicationsmentioning

confidence: 75%

“…Potential food-compatible technologies for improving the functionality of cereal proteins include protein cross-linking by enzymatic means (18,37,40); shear-induced processing (e.g., microfluidization) (16); complexation with polysaccharides (19,21,33,53) or other proteins (22); and complete or limited hydrolysis by enzymatic means (62). The major challenges associated with hydrolysis methods is the off-flavor formation generated by peptides, and therefore, limited/controlled hydrolysis should be favored as an approach in many cases.…”

Section: Liquid and Semisolid Food Applicationsmentioning

confidence: 99%

“…Dietary fiber makes up more than half of the bran (56), and 8. [3][4][5][6][7][8][9][10][11][12][13][14][15][16][17][18][19].3% of the bran is protein (47). The bran proteins are composed primarily of albumins (23.5%), globulins (15.5%), prolamins (18.5%), and glutelins 25.5% (28).…”

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confidence: 99%

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Cereal Side-Streams as Alternative Protein Sources

et al. 2017

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Why Develop Cereal Side-Streams as New Protein Sources?There is a global need to increase dietary intake of plant protein to gain sustainability, food security, and nutritional benefits. The side-streams from cereal grain processing offer large quantities of underexploited raw materials with the potential for use in new plant-based food ingredients. Efficient use of these side-streams as food ingredients would improve processing and raw material efficiency. Moreover, the availability of new protein ingredients will create business opportunities for new plant-based food and protein product concepts and diversify consumer choices by providing new healthy food options.To harness the potential of cereal side-streams, technologically and economically feasible and sustainable technologies need to be developed for the concentration of proteins from solid and liquid material streams. Protein functionality must also be improved to develop new food concepts that meet consumer demands. New technologies are required at different processing stages. First, feasible and sustainable processes are needed to fractionate, concentrate, and isolate protein from solid and liquid cereal side-streams. Second, the technological functionality and sensory properties (e.g., solubility, emulsifying, and foaming ability) of protein-rich fractions need to be improved, and food concepts in which new protein ingredients are utilized either as performance proteins or as sources of dietary protein must be developed. At the same time, we must assess process scenarios in which protein ingredients are developed sustainably, and the basic socioeconomic performance of the product system must be evaluated. Finally, for the new business ecosystem to be viable, it is important to establish business cases, including new value chains in the food industry, for resource efficiency and sustainable plant-based protein ingredients.To realize these objectives, close collaboration throughout the value chain and new partnerships within the industry are needed. Companies from both the ingredient and food production sectors and research partners covering technology, research, and analytics should collaborate to generate novel technological concepts that will enable new business development.

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Section: Liquid and Semisolid Food Applicationsmentioning

confidence: 75%

Section: Liquid and Semisolid Food Applicationsmentioning

confidence: 99%

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Cereal Side-Streams as Alternative Protein Sources

et al. 2017

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“…As long as aggregation due to charge neutralization is known to be an essential step in the formation of a particle gel during yoghurt production, the aggregation behaviour of oat protein in an acidic environment should be advantageously applied to structure development of fermented OPC. With a denaturation temperature around 110 °C, oat proteins are very heat stable, and thus no protein denaturation occurs during conventional heat treatment. However, OPC contains a high amount of starch (∼300 g kg −1 ), which gelatinizes at ∼64 °C and is supposed to take part in the structuring.…”

Section: Introductionmentioning

confidence: 99%

“…With a denaturation temperature around 110 °C, oat proteins are very heat stable, and thus no protein denaturation occurs during conventional heat treatment. However, OPC contains a high amount of starch (∼300 g kg −1 ), which gelatinizes at ∼64 °C and is supposed to take part in the structuring.…”

Section: Introductionmentioning

confidence: 99%

Oat protein concentrate as alternative ingredient for non‐dairy yoghurt‐type product

et al. 2019

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BACKGROUND During the industrial production of β‐glucan, a protein‐rich fraction remains as a by‐product. Recovery of this protein as oat protein concentrate (OPC) results in a source of cereal protein for food and improves the overall economy of the process. In this study, a yoghurt‐type product is developed by lactic acid fermentation of an OPC suspension after subjection to heat treatment to assure starch gelatinization. RESULTS In detail, the process of yoghurt production involved an initial heating step to 90 °C, followed by 24 h fermentation with a starter culture consisting of Lactobacillus delbrueckii subsp. bulgaricus und Streptococcus thermophilus. The resulting yoghurt‐type product was mildly sour (pH 4.2) with a certain amount of lactic acid (3.3 ± 0.2 g kg−1) and contained 4.9 × 106 cfu g−1 lactobacillus after 24 h fermentation. Scanning electron microscopy revealed a porous network presumably built up from the gelatinized starch fraction containing aggregated structures, between which were assumed to be aggregated oat proteins. Moreover, to a limited extent, proteolysis occurred during fermentation. Thus some of the proteolytic enzymes present in the yoghurt culture cleaved oat protein and released peptides. However, the effect on essential amino acids was small. CONCLUSION The results of this study provide a deeper knowledge into the role of starch and protein in fermented OPC yoghurts. The structure of fermented OPC verifies the applicability of oat protein as an alternative source for yoghurt‐type products. © 2019 Society of Chemical Industry

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Effects of pretreatments on structural and functional changes of oat protein isolate

et al. 2021

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Background and objectives For most of the application of cereal materials, sample pretreatments are considered critical factors. Different pretreatments (roasting and amylase hydrolysis) prior to extraction were employed to obtain oat protein (OP) from oat grains. The effect of pretreatment on the structure and functional properties of OPs was determined. Findings Analysis of sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS‐PAGE) revealed that the oat proteins were glycated during the roasting pretreatment and amylase hydrolysis pretreatment, of which the grafting degree was increased to 55.34 ± 0.32% by amylase hydrolysis pretreatment. These pretreatments could lead to the increase in surface hydrophobicity (H0) and thermal stability of OP, but reduced its emulsifying properties and solubility. In addition, the pretreatments also raised the content of α‐helix, turns, and random coil, but decreased β‐strand content. Conclusions These results suggested that glycation induced prominent changes in the secondary and tertiary structure, including the formation of a new tertiary structure. Significance and novelty These results are of great significance for improving the applicability of the oat pretreatment in the food industry.

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Adsorption of oat proteins to air–water interface in relation to their colloidal state

Cited by 40 publications

References 45 publications

Cereal Side-Streams as Alternative Protein Sources

Cereal Side-Streams as Alternative Protein Sources

Oat protein concentrate as alternative ingredient for non‐dairy yoghurt‐type product

Effects of pretreatments on structural and functional changes of oat protein isolate

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