CO2-defatted oats: Solubility, emulsification and foaming properties

U I Konak, Dilek Ercili Cura, Juhani Sibakov, T Sontag-Strohm, M Certel, J Loponen (Corresponding Author)

Research output: Contribution to journalArticleScientificpeer-review

17 Citations (Scopus)

Abstract

Functional properties of conventional oat materials are relatively poor with respect to foam and emulsion formation and stabilization. This is largely due to the poor solubility of oat proteins and the presence of lipids in aqueous extracts of oats. In the experimental part of this study, extracts were prepared from different type oat flours (oat endosperm flour, oat fine flour, CO2-defatted whole oat flour and CO2-defatted oat flour) with a buffered aqueous extraction procedure at acidic (pH 4.5 and 6.5) and basic (pH 8.5 and 10.5) regions. The solubility of proteins was the highest at pH 10.5 and NaCl concentration of 2%. Among the extracts, CO2-oat flour showed improved foaming and emulsifying properties at basic pH values. The presence of 0.1% NaCl resulted in the lowest foam volumes, but the emulsion activity and stability values being the highest. Sucrose addition resulted in increased foam and emulsion stability of suspensions. Heat treatment at 80 °C impaired foam properties, whereas the stability of emulsions increased with the increase in temperature from 20 °C to 80 °C. CO2-extracted oats can be useful raw materials in beverages and other aqueous applications where protein functionality plays an important role
Original languageEnglish
Pages (from-to)37-41
JournalJournal of Cereal Science
Volume60
Issue number1
DOIs
Publication statusPublished - 2014
MoE publication typeA1 Journal article-refereed

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oat flour
foaming properties
Emulsification
emulsifying properties
Emulsions
Solubility
oats
Foams
solubility
foams
emulsions
Flour
extracts
oat protein
Proteins
Beverages
protein solubility
water
Sucrose
Suspensions

Keywords

  • Emulsification
  • foaming
  • oats
  • solubility

Cite this

Konak, U I ; Ercili Cura, Dilek ; Sibakov, Juhani ; Sontag-Strohm, T ; Certel, M ; Loponen, J. / CO2-defatted oats : Solubility, emulsification and foaming properties. In: Journal of Cereal Science. 2014 ; Vol. 60, No. 1. pp. 37-41.
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abstract = "Functional properties of conventional oat materials are relatively poor with respect to foam and emulsion formation and stabilization. This is largely due to the poor solubility of oat proteins and the presence of lipids in aqueous extracts of oats. In the experimental part of this study, extracts were prepared from different type oat flours (oat endosperm flour, oat fine flour, CO2-defatted whole oat flour and CO2-defatted oat flour) with a buffered aqueous extraction procedure at acidic (pH 4.5 and 6.5) and basic (pH 8.5 and 10.5) regions. The solubility of proteins was the highest at pH 10.5 and NaCl concentration of 2{\%}. Among the extracts, CO2-oat flour showed improved foaming and emulsifying properties at basic pH values. The presence of 0.1{\%} NaCl resulted in the lowest foam volumes, but the emulsion activity and stability values being the highest. Sucrose addition resulted in increased foam and emulsion stability of suspensions. Heat treatment at 80 °C impaired foam properties, whereas the stability of emulsions increased with the increase in temperature from 20 °C to 80 °C. CO2-extracted oats can be useful raw materials in beverages and other aqueous applications where protein functionality plays an important role",
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Konak, UI, Ercili Cura, D, Sibakov, J, Sontag-Strohm, T, Certel, M & Loponen, J 2014, 'CO2-defatted oats: Solubility, emulsification and foaming properties', Journal of Cereal Science, vol. 60, no. 1, pp. 37-41. https://doi.org/10.1016/j.jcs.2014.01.013

CO2-defatted oats : Solubility, emulsification and foaming properties. / Konak, U I; Ercili Cura, Dilek; Sibakov, Juhani; Sontag-Strohm, T; Certel, M; Loponen, J (Corresponding Author).

In: Journal of Cereal Science, Vol. 60, No. 1, 2014, p. 37-41.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - CO2-defatted oats

T2 - Solubility, emulsification and foaming properties

AU - Konak, U I

AU - Ercili Cura, Dilek

AU - Sibakov, Juhani

AU - Sontag-Strohm, T

AU - Certel, M

AU - Loponen, J

PY - 2014

Y1 - 2014

N2 - Functional properties of conventional oat materials are relatively poor with respect to foam and emulsion formation and stabilization. This is largely due to the poor solubility of oat proteins and the presence of lipids in aqueous extracts of oats. In the experimental part of this study, extracts were prepared from different type oat flours (oat endosperm flour, oat fine flour, CO2-defatted whole oat flour and CO2-defatted oat flour) with a buffered aqueous extraction procedure at acidic (pH 4.5 and 6.5) and basic (pH 8.5 and 10.5) regions. The solubility of proteins was the highest at pH 10.5 and NaCl concentration of 2%. Among the extracts, CO2-oat flour showed improved foaming and emulsifying properties at basic pH values. The presence of 0.1% NaCl resulted in the lowest foam volumes, but the emulsion activity and stability values being the highest. Sucrose addition resulted in increased foam and emulsion stability of suspensions. Heat treatment at 80 °C impaired foam properties, whereas the stability of emulsions increased with the increase in temperature from 20 °C to 80 °C. CO2-extracted oats can be useful raw materials in beverages and other aqueous applications where protein functionality plays an important role

AB - Functional properties of conventional oat materials are relatively poor with respect to foam and emulsion formation and stabilization. This is largely due to the poor solubility of oat proteins and the presence of lipids in aqueous extracts of oats. In the experimental part of this study, extracts were prepared from different type oat flours (oat endosperm flour, oat fine flour, CO2-defatted whole oat flour and CO2-defatted oat flour) with a buffered aqueous extraction procedure at acidic (pH 4.5 and 6.5) and basic (pH 8.5 and 10.5) regions. The solubility of proteins was the highest at pH 10.5 and NaCl concentration of 2%. Among the extracts, CO2-oat flour showed improved foaming and emulsifying properties at basic pH values. The presence of 0.1% NaCl resulted in the lowest foam volumes, but the emulsion activity and stability values being the highest. Sucrose addition resulted in increased foam and emulsion stability of suspensions. Heat treatment at 80 °C impaired foam properties, whereas the stability of emulsions increased with the increase in temperature from 20 °C to 80 °C. CO2-extracted oats can be useful raw materials in beverages and other aqueous applications where protein functionality plays an important role

KW - Emulsification

KW - foaming

KW - oats

KW - solubility

U2 - 10.1016/j.jcs.2014.01.013

DO - 10.1016/j.jcs.2014.01.013

M3 - Article

VL - 60

SP - 37

EP - 41

JO - Journal of Cereal Science

JF - Journal of Cereal Science

SN - 0733-5210

IS - 1

ER -