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

Outi E. Mäkinen, Dilek Ercili-Cura, Kaisa Poutanen, Ulla Holopainen-Mantila, Pekka Lehtinen, Nesli Sözer

Research output: Chapter in Book/Report/Conference proceedingChapter or book articleScientificpeer-review

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 it is 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 the production of oat protein ingredients with better functionalities.
Original languageEnglish
Title of host publicationSustainable Protein Sources
Subtitle of host publicationAdvances for a Healthier Tomorrow
EditorsSudarshan Nadathur, Laurie Scanlin
PublisherElsevier
Chapter6
Pages121-141
Edition2nd
ISBN (Electronic)978-0-323-91652-3
ISBN (Print)978-0-323-91652-3
DOIs
Publication statusPublished - 19 Jan 2024
MoE publication typeA3 Part of a book or another research book

Fingerprint

Dive into the research topics of 'Protein From Oat: Structure, Processes, Functionality, and Nutrition'. Together they form a unique fingerprint.

Cite this