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

Outi E. Mäkinen; Nesli Sözer; Dilek Ercili-Cura; Kaisa Poutanen

doi:10.1016/B978-0-12-802778-3.00006-8

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

Outi E. Mäkinen, Nesli Sözer, Dilek Ercili-Cura, Kaisa Poutanen

Research output: Chapter in Book/Report/Conference proceeding › Chapter or book article › Professional

53 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 language	English
Title of host publication	Sustainable Protein Sources
Editors	Sudarshan R. Nadathur, Janitha P.D. Wanasundra, Laurie Scanlin
Publisher	Academic Press
Chapter	6
Pages	105-119
ISBN (Electronic)	978-0-12-802776-9
ISBN (Print)	978-0-12-802778-3
DOIs	https://doi.org/10.1016/B978-0-12-802778-3.00006-8
Publication status	Published - 26 Oct 2016
MoE publication type	D2 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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10.1016/B978-0-12-802778-3.00006-8

Cite this

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Protein From Oat : Structure, Processes, Functionality, and Nutrition. / Mäkinen, Outi E.; Sözer, Nesli; Ercili-Cura, Dilek et al.

Sustainable Protein Sources. ed. / Sudarshan R. Nadathur; Janitha P.D. Wanasundra; Laurie Scanlin. Academic Press, 2016. p. 105-119.

Research output: Chapter in Book/Report/Conference proceeding › Chapter or book article › Professional

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

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Keywords

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