Protein From Oat: Structure, Processes, Functionality, and Nutrition

O. E. Mäkinen, N. Sozer, D. Ercili-Cura, K. Poutanen

Research output: Chapter in Book/Report/Conference proceedingChapter or book articleProfessional

12 Citations (Scopus)

Abstract

Oat is a robust high-protein cereal that grows well in northern regions. Unlike Triticeae cereals, the major storage protein is a globulin, which is higher in essential amino acids than prolamin storage proteins. Oat protein can be tolerated by most celiac individuals, making it an interesting raw material for the ever-expanding gluten-free market. Although well-suited in bakery products, the applicability of oat protein is still limited in liquid and semisolid foods because of its low solubility at neutral and mildly acidic conditions. Enzymatic modifications have shown promising results, and could be utilized for the expansion of applications in the future. The recent developments in new sustainable technologies for oat fractionation have enabled production of oat protein ingredients with better functionalities.

Original languageEnglish
Title of host publicationSustainable Protein Sources
PublisherElsevier
Pages105-119
Number of pages15
ISBN (Electronic)9780128027769
ISBN (Print)9780128027783
DOIs
Publication statusPublished - 26 Oct 2016
MoE publication typeD2 Article in professional manuals or guides or professional information systems or text book material

Keywords

  • Avena sativa
  • Dry fractionation
  • Globulin
  • Oat
  • Plant protein
  • Protein functionality
  • Sustainability

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  • Cite this

    Mäkinen, O. E., Sozer, N., Ercili-Cura, D., & Poutanen, K. (2016). Protein From Oat: Structure, Processes, Functionality, and Nutrition. In Sustainable Protein Sources (pp. 105-119). Elsevier. https://doi.org/10.1016/B978-0-12-802778-3.00006-8