Abstract
| 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 |
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Keywords
- extrusion
- lipids
- oats
- specific mechanical energy
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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 journal › Article › Scientific › peer-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 -