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

Monika Brückner-Gühmann (Corresponding Author), Elena Vasil’eva, Alina Culetu, Denisa Eglantina Duta, Nesli Sözer, Stephan Drusch

Research output: Contribution to journalArticle

Abstract

BACKGROUND: During the industrial production of 휷-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.
Original languageEnglish
Pages (from-to)5852-5857
Number of pages6
JournalJournal of the Science of Food and Agriculture
Volume99
Issue number13
Early online dateJun 2019
DOIs
Publication statusPublished - 1 Oct 2019
MoE publication typeA1 Journal article-refereed

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Keywords

  • oat protein concentrate
  • lactid acid fermentation
  • non-dairy yoghurt
  • plant proteins

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