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 language | English |
|---|---|
| Pages (from-to) | 48-55 |
| Journal | Journal of Cereal Science |
| Volume | 64 |
| DOIs | |
| Publication status | Published - 2015 |
| MoE publication type | A1 Journal article-refereed |
Keywords
- extrusion
- lipids
- oats
- specific mechanical energy
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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