Foaming of differently processed oats

Role of nonpolar lipids and tryptophanin proteins

O. Kaukonen, T. Sontag-Strohm, H. Salovaara, A.-M. Lampi, Juhani Sibakov, J. Loponen (Corresponding Author)

Research output: Contribution to journalArticleScientificpeer-review

11 Citations (Scopus)

Abstract

The baking properties of oats are poor, mainly due to the lack of gluten matrix and hence the surface properties of the aqueous phase are crucial for the gas retention in oat dough. Our aim was to study the composition and foaming properties of the water‐soluble fraction from differently processed oats. A water extract from kilned oats contained nonpolar triglycerides and had poor foaming properties, whereas removing lipids with hexane extraction improved the foaming capacity and foam stability. A water extract from supercritical carbon dioxide extracted oats (CO2‐oats) was free from nonpolar lipids and had good foam stability and excellent foaming capacity. Moreover, oat lipid‐binding proteins, tryptophanins, were highly concentrated in the CO2‐oats‐derived foam and apparently played an important role in the foam structure. Supplementing CO2‐oats extract with small quantities (<0.05%) of nonpolar lipids of oats destructed its foaming properties. In a preliminary baking trial, the addition of the nonpolar lipids to CO2‐oats and wheat‐starch‐based baking recipes resulted in baked goods with reduced volume. The study showed that nonpolar triglycerides were present in the aqueous phase of oat in a quantity that impaired foaming. Moreover, this was the first study showing that tryptophanins, lipid‐binding proteins of oats, were highly concentrated in foams prepared of oats free of water‐extractable nonpolar lipids. In conclusion, tryptophanins can be considered as the foam‐active proteins of oats that prevent the lipid‐induced destabilization of foam structures which could improve the baking properties of oats.
Original languageEnglish
Pages (from-to)239-244
JournalCereal Chemistry
Volume88
Issue number3
DOIs
Publication statusPublished - 2011
MoE publication typeA1 Journal article-refereed

Fingerprint

foaming
oats
Foams
foams
Lipids
oat protein
lipids
baking
foaming properties
Proteins
proteins
foaming capacity
Triglycerides
Water
Glutens
extracts
Hexanes
water
triacylglycerols
Carbon Dioxide

Cite this

Kaukonen, O., Sontag-Strohm, T., Salovaara, H., Lampi, A-M., Sibakov, J., & Loponen, J. (2011). Foaming of differently processed oats: Role of nonpolar lipids and tryptophanin proteins. Cereal Chemistry, 88(3), 239-244. https://doi.org/10.1094/CCHEM-11-10-0154
Kaukonen, O. ; Sontag-Strohm, T. ; Salovaara, H. ; Lampi, A.-M. ; Sibakov, Juhani ; Loponen, J. / Foaming of differently processed oats : Role of nonpolar lipids and tryptophanin proteins. In: Cereal Chemistry. 2011 ; Vol. 88, No. 3. pp. 239-244.
@article{0b3ec421eab046aa8a498154c42010d6,
title = "Foaming of differently processed oats: Role of nonpolar lipids and tryptophanin proteins",
abstract = "The baking properties of oats are poor, mainly due to the lack of gluten matrix and hence the surface properties of the aqueous phase are crucial for the gas retention in oat dough. Our aim was to study the composition and foaming properties of the water‐soluble fraction from differently processed oats. A water extract from kilned oats contained nonpolar triglycerides and had poor foaming properties, whereas removing lipids with hexane extraction improved the foaming capacity and foam stability. A water extract from supercritical carbon dioxide extracted oats (CO2‐oats) was free from nonpolar lipids and had good foam stability and excellent foaming capacity. Moreover, oat lipid‐binding proteins, tryptophanins, were highly concentrated in the CO2‐oats‐derived foam and apparently played an important role in the foam structure. Supplementing CO2‐oats extract with small quantities (<0.05{\%}) of nonpolar lipids of oats destructed its foaming properties. In a preliminary baking trial, the addition of the nonpolar lipids to CO2‐oats and wheat‐starch‐based baking recipes resulted in baked goods with reduced volume. The study showed that nonpolar triglycerides were present in the aqueous phase of oat in a quantity that impaired foaming. Moreover, this was the first study showing that tryptophanins, lipid‐binding proteins of oats, were highly concentrated in foams prepared of oats free of water‐extractable nonpolar lipids. In conclusion, tryptophanins can be considered as the foam‐active proteins of oats that prevent the lipid‐induced destabilization of foam structures which could improve the baking properties of oats.",
author = "O. Kaukonen and T. Sontag-Strohm and H. Salovaara and A.-M. Lampi and Juhani Sibakov and J. Loponen",
year = "2011",
doi = "10.1094/CCHEM-11-10-0154",
language = "English",
volume = "88",
pages = "239--244",
journal = "Cereal Chemistry",
issn = "0009-0352",
publisher = "AACC International",
number = "3",

}

Kaukonen, O, Sontag-Strohm, T, Salovaara, H, Lampi, A-M, Sibakov, J & Loponen, J 2011, 'Foaming of differently processed oats: Role of nonpolar lipids and tryptophanin proteins', Cereal Chemistry, vol. 88, no. 3, pp. 239-244. https://doi.org/10.1094/CCHEM-11-10-0154

Foaming of differently processed oats : Role of nonpolar lipids and tryptophanin proteins. / Kaukonen, O.; Sontag-Strohm, T.; Salovaara, H.; Lampi, A.-M.; Sibakov, Juhani; Loponen, J. (Corresponding Author).

In: Cereal Chemistry, Vol. 88, No. 3, 2011, p. 239-244.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Foaming of differently processed oats

T2 - Role of nonpolar lipids and tryptophanin proteins

AU - Kaukonen, O.

AU - Sontag-Strohm, T.

AU - Salovaara, H.

AU - Lampi, A.-M.

AU - Sibakov, Juhani

AU - Loponen, J.

PY - 2011

Y1 - 2011

N2 - The baking properties of oats are poor, mainly due to the lack of gluten matrix and hence the surface properties of the aqueous phase are crucial for the gas retention in oat dough. Our aim was to study the composition and foaming properties of the water‐soluble fraction from differently processed oats. A water extract from kilned oats contained nonpolar triglycerides and had poor foaming properties, whereas removing lipids with hexane extraction improved the foaming capacity and foam stability. A water extract from supercritical carbon dioxide extracted oats (CO2‐oats) was free from nonpolar lipids and had good foam stability and excellent foaming capacity. Moreover, oat lipid‐binding proteins, tryptophanins, were highly concentrated in the CO2‐oats‐derived foam and apparently played an important role in the foam structure. Supplementing CO2‐oats extract with small quantities (<0.05%) of nonpolar lipids of oats destructed its foaming properties. In a preliminary baking trial, the addition of the nonpolar lipids to CO2‐oats and wheat‐starch‐based baking recipes resulted in baked goods with reduced volume. The study showed that nonpolar triglycerides were present in the aqueous phase of oat in a quantity that impaired foaming. Moreover, this was the first study showing that tryptophanins, lipid‐binding proteins of oats, were highly concentrated in foams prepared of oats free of water‐extractable nonpolar lipids. In conclusion, tryptophanins can be considered as the foam‐active proteins of oats that prevent the lipid‐induced destabilization of foam structures which could improve the baking properties of oats.

AB - The baking properties of oats are poor, mainly due to the lack of gluten matrix and hence the surface properties of the aqueous phase are crucial for the gas retention in oat dough. Our aim was to study the composition and foaming properties of the water‐soluble fraction from differently processed oats. A water extract from kilned oats contained nonpolar triglycerides and had poor foaming properties, whereas removing lipids with hexane extraction improved the foaming capacity and foam stability. A water extract from supercritical carbon dioxide extracted oats (CO2‐oats) was free from nonpolar lipids and had good foam stability and excellent foaming capacity. Moreover, oat lipid‐binding proteins, tryptophanins, were highly concentrated in the CO2‐oats‐derived foam and apparently played an important role in the foam structure. Supplementing CO2‐oats extract with small quantities (<0.05%) of nonpolar lipids of oats destructed its foaming properties. In a preliminary baking trial, the addition of the nonpolar lipids to CO2‐oats and wheat‐starch‐based baking recipes resulted in baked goods with reduced volume. The study showed that nonpolar triglycerides were present in the aqueous phase of oat in a quantity that impaired foaming. Moreover, this was the first study showing that tryptophanins, lipid‐binding proteins of oats, were highly concentrated in foams prepared of oats free of water‐extractable nonpolar lipids. In conclusion, tryptophanins can be considered as the foam‐active proteins of oats that prevent the lipid‐induced destabilization of foam structures which could improve the baking properties of oats.

U2 - 10.1094/CCHEM-11-10-0154

DO - 10.1094/CCHEM-11-10-0154

M3 - Article

VL - 88

SP - 239

EP - 244

JO - Cereal Chemistry

JF - Cereal Chemistry

SN - 0009-0352

IS - 3

ER -

Kaukonen O, Sontag-Strohm T, Salovaara H, Lampi A-M, Sibakov J, Loponen J. Foaming of differently processed oats: Role of nonpolar lipids and tryptophanin proteins. Cereal Chemistry. 2011;88(3):239-244. https://doi.org/10.1094/CCHEM-11-10-0154