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 journalArticleScientificpeer-review

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

Fingerprint

oat protein
Yogurt
protein concentrates
yogurt
ingredients
Proteins
Fermentation
fermentation
starch
Starch
lactic fermentation
Lactobacillus delbrueckii subsp. bulgaricus
Streptococcus thermophilus
proteins
grain protein
Lactic Acid
glucans
starter cultures
gelatinization
Avena

Keywords

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

Cite this

Brückner-Gühmann, Monika ; Vasil’eva, Elena ; Culetu, Alina ; Duta, Denisa Eglantina ; Sözer, Nesli ; Drusch, Stephan. / Oat protein concentrate as alternative ingredient for non-dairy yoghurt-type product. In: Journal of the Science of Food and Agriculture. 2019 ; Vol. 99, No. 13. pp. 5852-5857.
@article{b02454cba2d7402ab100b82f949fc202,
title = "Oat protein concentrate as alternative ingredient for non-dairy yoghurt-type product",
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.",
keywords = "oat protein concentrate, lactid acid fermentation, non-dairy yoghurt, plant proteins",
author = "Monika Br{\"u}ckner-G{\"u}hmann and Elena Vasil’eva and Alina Culetu and Duta, {Denisa Eglantina} and Nesli S{\"o}zer and Stephan Drusch",
year = "2019",
month = "10",
day = "1",
doi = "10.1002/jsfa.9858",
language = "English",
volume = "99",
pages = "5852--5857",
journal = "Journal of the Science of Food and Agriculture",
issn = "0022-5142",
publisher = "Wiley",
number = "13",

}

Oat protein concentrate as alternative ingredient for non-dairy yoghurt-type product. / Brückner-Gühmann, Monika (Corresponding Author); Vasil’eva, Elena; Culetu, Alina; Duta, Denisa Eglantina; Sözer, Nesli; Drusch, Stephan.

In: Journal of the Science of Food and Agriculture, Vol. 99, No. 13, 01.10.2019, p. 5852-5857.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Oat protein concentrate as alternative ingredient for non-dairy yoghurt-type product

AU - Brückner-Gühmann, Monika

AU - Vasil’eva, Elena

AU - Culetu, Alina

AU - Duta, Denisa Eglantina

AU - Sözer, Nesli

AU - Drusch, Stephan

PY - 2019/10/1

Y1 - 2019/10/1

N2 - 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.

AB - 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.

KW - oat protein concentrate

KW - lactid acid fermentation

KW - non-dairy yoghurt

KW - plant proteins

UR - http://www.scopus.com/inward/record.url?scp=85072509561&partnerID=8YFLogxK

U2 - 10.1002/jsfa.9858

DO - 10.1002/jsfa.9858

M3 - Article

VL - 99

SP - 5852

EP - 5857

JO - Journal of the Science of Food and Agriculture

JF - Journal of the Science of Food and Agriculture

SN - 0022-5142

IS - 13

ER -