Reorganisation of starch, proteins and lipids in extrusion of oats

Timo Moisio, Pirkko M. Forssell (Corresponding Author), Riitta H. Partanen, Annelie Damerau, Sandra Hill

Research output: Contribution to journalArticleScientificpeer-review

12 Citations (Scopus)

Abstract

The effects of extrusion temperature, screw speed and specific mechanical energy (SME) on reorganisation of oat components, starch, proteins and lipids, during extrusion of whole oat flour were studied. High SME transformed whole oat flour to a more homogenous matrix. However, based on CLSM images, high SME induced lipid separation from the oat matrix in high screw speeds but not at low extrusion temperatures. Cellular structures were broken and degraded and water solubility of oat components increased. Minimum extrusion temperature of 110 °C and screw speed of 200 rpm was needed for complete melting and solubilizing oat starch whereas cell wall polysaccharides were solubilized already at low extrusion temperatures due to high friction. Oat proteins, globulins, were only partially denaturated even in extreme conditions (130 °C), but their solubility in water decreased substantially in milder conditions. Furthermore, extrusion inactivated endogenous lipases effectively already in mild extrusion conditions (770 °C). Native amylose-lipid complexes were partially destroyed in extrusion.
Original languageEnglish
Pages (from-to)48-55
JournalJournal of Cereal Science
Volume64
DOIs
Publication statusPublished - 2015
MoE publication typeA1 Journal article-refereed

Fingerprint

extrusion
Starch
Extrusion
oats
starch
Lipids
lipids
Proteins
proteins
screws
oat flour
Temperature
Flour
water solubility
Solubility
energy
temperature
oat starch
oat protein
Amylose

Keywords

  • extrusion
  • lipids
  • oats
  • specific mechanical energy

Cite this

Moisio, T., Forssell, P. M., Partanen, R. H., Damerau, A., & Hill, S. (2015). Reorganisation of starch, proteins and lipids in extrusion of oats. Journal of Cereal Science, 64, 48-55. https://doi.org/10.1016/j.jcs.2015.04.001
Moisio, Timo ; Forssell, Pirkko M. ; Partanen, Riitta H. ; Damerau, Annelie ; Hill, Sandra. / Reorganisation of starch, proteins and lipids in extrusion of oats. In: Journal of Cereal Science. 2015 ; Vol. 64. pp. 48-55.
@article{e4be8aa63e874c18856b634e7c6e70e9,
title = "Reorganisation of starch, proteins and lipids in extrusion of oats",
abstract = "The effects of extrusion temperature, screw speed and specific mechanical energy (SME) on reorganisation of oat components, starch, proteins and lipids, during extrusion of whole oat flour were studied. High SME transformed whole oat flour to a more homogenous matrix. However, based on CLSM images, high SME induced lipid separation from the oat matrix in high screw speeds but not at low extrusion temperatures. Cellular structures were broken and degraded and water solubility of oat components increased. Minimum extrusion temperature of 110 °C and screw speed of 200 rpm was needed for complete melting and solubilizing oat starch whereas cell wall polysaccharides were solubilized already at low extrusion temperatures due to high friction. Oat proteins, globulins, were only partially denaturated even in extreme conditions (130 °C), but their solubility in water decreased substantially in milder conditions. Furthermore, extrusion inactivated endogenous lipases effectively already in mild extrusion conditions (770 °C). Native amylose-lipid complexes were partially destroyed in extrusion.",
keywords = "extrusion, lipids, oats, specific mechanical energy",
author = "Timo Moisio and Forssell, {Pirkko M.} and Partanen, {Riitta H.} and Annelie Damerau and Sandra Hill",
year = "2015",
doi = "10.1016/j.jcs.2015.04.001",
language = "English",
volume = "64",
pages = "48--55",
journal = "Journal of Cereal Science",
issn = "0733-5210",
publisher = "Elsevier",

}

Moisio, T, Forssell, PM, Partanen, RH, Damerau, A & Hill, S 2015, 'Reorganisation of starch, proteins and lipids in extrusion of oats', Journal of Cereal Science, vol. 64, pp. 48-55. https://doi.org/10.1016/j.jcs.2015.04.001

Reorganisation of starch, proteins and lipids in extrusion of oats. / Moisio, Timo; Forssell, Pirkko M. (Corresponding Author); Partanen, Riitta H.; Damerau, Annelie; Hill, Sandra.

In: Journal of Cereal Science, Vol. 64, 2015, p. 48-55.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Reorganisation of starch, proteins and lipids in extrusion of oats

AU - Moisio, Timo

AU - Forssell, Pirkko M.

AU - Partanen, Riitta H.

AU - Damerau, Annelie

AU - Hill, Sandra

PY - 2015

Y1 - 2015

N2 - The effects of extrusion temperature, screw speed and specific mechanical energy (SME) on reorganisation of oat components, starch, proteins and lipids, during extrusion of whole oat flour were studied. High SME transformed whole oat flour to a more homogenous matrix. However, based on CLSM images, high SME induced lipid separation from the oat matrix in high screw speeds but not at low extrusion temperatures. Cellular structures were broken and degraded and water solubility of oat components increased. Minimum extrusion temperature of 110 °C and screw speed of 200 rpm was needed for complete melting and solubilizing oat starch whereas cell wall polysaccharides were solubilized already at low extrusion temperatures due to high friction. Oat proteins, globulins, were only partially denaturated even in extreme conditions (130 °C), but their solubility in water decreased substantially in milder conditions. Furthermore, extrusion inactivated endogenous lipases effectively already in mild extrusion conditions (770 °C). Native amylose-lipid complexes were partially destroyed in extrusion.

AB - The effects of extrusion temperature, screw speed and specific mechanical energy (SME) on reorganisation of oat components, starch, proteins and lipids, during extrusion of whole oat flour were studied. High SME transformed whole oat flour to a more homogenous matrix. However, based on CLSM images, high SME induced lipid separation from the oat matrix in high screw speeds but not at low extrusion temperatures. Cellular structures were broken and degraded and water solubility of oat components increased. Minimum extrusion temperature of 110 °C and screw speed of 200 rpm was needed for complete melting and solubilizing oat starch whereas cell wall polysaccharides were solubilized already at low extrusion temperatures due to high friction. Oat proteins, globulins, were only partially denaturated even in extreme conditions (130 °C), but their solubility in water decreased substantially in milder conditions. Furthermore, extrusion inactivated endogenous lipases effectively already in mild extrusion conditions (770 °C). Native amylose-lipid complexes were partially destroyed in extrusion.

KW - extrusion

KW - lipids

KW - oats

KW - specific mechanical energy

U2 - 10.1016/j.jcs.2015.04.001

DO - 10.1016/j.jcs.2015.04.001

M3 - Article

VL - 64

SP - 48

EP - 55

JO - Journal of Cereal Science

JF - Journal of Cereal Science

SN - 0733-5210

ER -