Oat Protein Concentrate Production

Kriger, Olga; Kashirskikh, E.V.; Babich, Olga; Носкова, Светлана

doi:10.21603/2308-4057-2018-1-47-55

Cited by 16 publications

(9 citation statements)

References 9 publications

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“…Their anticytotoxic, antitumor and antimutagenic effects have also been demonstrated (Jamil et al, 2016). The quantitative content of proteins and amino acids in oat grain is high and exceeds the content of other cereals (third place after wheat and winter rye) (Kriger et al, 2018). The protein content of oat grain is usually in the range of 11 -15%, but the advantage is high biological value as well as good digestibility (Särkijärvi and Saastamoinen, 2006).…”

Section: Results Of Nutritional Evaluationmentioning

confidence: 99%

Nutritional Composition, Biological Activity and Technological Properties of New Slovakian Black Oat Varieties

Čech¹,

Ivanišová

Hozlár³

et al. 2021

J microb biotech food sci

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Black and red cereal grains, rich in anthocyanins, have recently gained a lot of interest in the food industry due to health benefits. The aim of this study was to evaluate the nutritional composition (crude protein, starch, ash, fat, β-glucans), biological activity (antioxidant activity, total polyphenols, carotenoids and anthocyanins) and technological properties (farinograph, amylograph and extensograph) of new Slovakian black oat varieties Hucul and Norik. Technological properties were observed by incorporation of whole-grain oatmeal flour to standard wheat flour T-650 in amount 3, 6 and 9%. The grains of selected varieties were grinded and resulting whole-grain oatmeal flour was used for analyses. The crude protein content was in both varieties in amount ~ 11%; starch content ~ 44% and ash content in amount ~ 2.6%. The Norik variety showed a higher content of fat – 5.80%, β-glucans – 4.29%, and total carotenoids – 7.47 μg.g-1. In Hucul variety was detected a higher content of total polyphenols – 0.19 mg GAE.g-1(GAE – gallic acid equivalent) and anthocyanins – 22.00 μg.g-1. The antioxidant activity (DPPH method) was approximately at the same level in both evaluated varieties – 3 mg TEAC.g-1 (TEAC – Trolox equivalent antioxidant capacity). There were several differences in mineral composition between observed varieties. The Norik variety showed higher content [mg.100 g-1] of Fe – 5.94, K – 397.56, Na – 6.33 and P – 365.51, while in Hucul variety it was detected higher content of S – 142.89 and Zn – 2.05. Other mineral compounds were not significantly different. Amylograph device shown that with an increasing addition of black oat flour, the amylograph maximum fell down with the best value at 9% addition with compared to standard flour – 1593 AU. Farinograph values on the contrary, showed the good quality of standard flour but parameter water absorption was better with addition of oat flour due to non-starch polysaccharides presented in oat. Extensograph device showed that increasing addition of oat flour decreased resistance to extension. Colorant cereals generally can increase biodiversity in agriculture, and can be attractive raw materials for production foods with added value.

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Section: Results Of Nutritional Evaluationmentioning

confidence: 99%

Nutritional Composition, Biological Activity and Technological Properties of New Slovakian Black Oat Varieties

Čech¹,

Ivanišová

Hozlár³

et al. 2021

J microb biotech food sci

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“…The analysis of the macronutrient composition of various raw materials has shown that the oatmeal and the oatmeal mix significantly (4-5 times) exceed high-and first-grade wheat flour by the lipid content (Table 2). It is known that oatmeal fat is classed as lipids with high biological activity [9], [19], [21,22].…”

Section: The Results Of Studying the Raw Materialsmentioning

confidence: 99%

The Quality and Nutritional Value of Oatmeal Cookies of Different Recipes

Betz

Наумова

Buchel

et al. 2021

FWIAFE

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We established that first-grade baking wheat flour quantitatively prevails in the composition of “Domashnee” cookies, while the oatmeal mixture prevails in the composition of “Premium” cookies. The main carriers of nutritious and functional components are oatmeal and the dry mixture based on it. Taking into account the results of nutritional tests of both types of cookies, we consider flour-based “Domashnee” cookies to be the most adequately balanced sample in terms of protein, fat, carbohydrates, dietary fiber, amino acid scores and the amount of minerals (zinc, copper, calcium, manganese) and vitamin В1.

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“…In this study, OPI contained more than 86.93% protein compared to that of OPC (<70.20%) when extracted through the AE–IEP method (Yue et al, 2021a). In a more general context, protein isolates have higher protein content (>90%), compared to concentrates (59%–75%) (Kriger et al., 2018; Ma, 1983).…”

Section: Processing Of Oat Proteins: Extraction Techniques Benefits and Disadvantages Of Methods And Feasibilitymentioning

confidence: 99%

Oat protein as a novel protein ingredient: Structure, functionality, and factors impacting utilization

Mel

Malalgoda

2021

Cereal Chem

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Background and Objectives This review outlines the current state of oat usage and potential use as a protein ingredient, oat protein extraction techniques, oat protein structure and functionality, and the effect of genotype and environment (G × E) factors on oat protein quality. Findings Oat protein shows structural similarities to soy glycinin and has the potential to be used as a novel functional ingredient in food processing. Additionally, the globulin protein, which accounts for about 70%–80% of oat protein content, exhibits high heat stability than most plant proteins. The protein content of oat is strongly dependent on G × E, as well as agricultural practices, such as fertilizer use, thus, the importance of investigating these factors for increasing oat protein utilization in the food industry. Conclusions The versatility of oat protein as a food ingredient is yet to be discovered, and current research addresses some of aspects of oat protein utilization, although more research is needed to determine G × E impacts on oat protein structure and functionality. Significance and Novelty This review provides novel insights into how oat protein can be used as a functional protein ingredient in food applications and how structural properties and functionality could be influenced by G × E factors.

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Oat Protein Concentrate Production

Cited by 16 publications

References 9 publications

Nutritional Composition, Biological Activity and Technological Properties of New Slovakian Black Oat Varieties

Nutritional Composition, Biological Activity and Technological Properties of New Slovakian Black Oat Varieties

The Quality and Nutritional Value of Oatmeal Cookies of Different Recipes

Oat protein as a novel protein ingredient: Structure, functionality, and factors impacting utilization

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