Effect of additional water supply during grain filling on protein composition and epitope characteristics of winter oats

Gell, Gyöngyvér; Karsaï, I.; Berki, Zita; Horvath, Adam O.; Florides, Christakis George; Birinyi, Zsófia; Nagy-Réder, Dalma; Varga, Balázs; Cseh, András; Békés, F.; Veisz, O.

doi:10.1016/j.crfs.2022.10.032

Cited by 1 publication

(1 citation statement)

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“…BioSep-SEC-s4000 (particle size 5 µm, pore size 50 nm, 300 × 7.8 mm) was used for separation of proteins in the range of 15-1500 kDa by elution with 50% (v/v) acetonitrile/water containing 0.1% (v/v) TFA (1 mL/min at 25°C). During the evaluation, based on the work of Gell et al (2022), we separated 10 peaks, both in soluble and insoluble protein fractions (Supporting Information: Files 1) (Gell et al, 2022). During the measurement, we did not determine the molecular size, but analyzed the peak area ratios.…”

Section: Measurement Of Protein Molecular Weight Distributionmentioning

confidence: 99%

Study of the effects of heat treatment on the composition, functionality, and oxidative and hydrolytic stability of oat

et al. 2023

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Background and Objectives: Oat poses a challenge to the processing industry due to its relatively high lipid content and lesser-known technological properties. Our aim was to investigate the impact of an industrial heat treatment procedure on the hydrolysis and oxidation deterioration processes, technological properties, and molecular composition of different oat cultivars. Findings:The results showed that heat treatment stopped the hydrolysis of the fatty acid effectively. However, this did not slow down the oxidation processes. The viscosity decreased in the dough system, while it increased in the slurry as a result of heat treatment. In the heat-treated samples, the molecular size of some proteins and fiber components increased, the solubility of the fiber components decreased, and the starch composition changed. Conclusions: During the oxidation process, the periodicity of peroxide formation was identified. The modification of technological properties can be explained by the molecular size and solubility changes taking place in proteins and fiber components.Significance and Novelty: Observing and interpreting the periodicity of peroxide formation can be important in inhibiting oxidation processes.Furthermore, we took the first step in examining the properties and changes of oat macromolecules.changes in molecular weight distribution, heat-treatment, oat, oxidative and hydrolytic stability, rheological properties | INTRODUCTIONThe utilization and incorporation of oat into the human diet is becoming increasingly important due to its favorable nutritional value, especially its high soluble dietary fiber content, such as ß-glucan. Besides, oat can be also a part of gluten-free diet by selecting appropriate varieties and by ensuring strict gluten-free processing conditions. Oat has higher lipid content (6%-8%) than other cereals (2%-3%), with particularly high proportion

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Section: Measurement Of Protein Molecular Weight Distributionmentioning

confidence: 99%