Reorganisation of starch, proteins and lipids in extrusion of oats

Timo Moisio; Pirkko M. Forssell; Riitta H. Partanen; Annelie Damerau; Sandra Hill

doi:10.1016/j.jcs.2015.04.001

Reorganisation of starch, proteins and lipids in extrusion of oats

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

VTT Technical Research Centre of Finland

Research output: Contribution to journal › Article › Scientific › peer-review

19 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 language	English
Pages (from-to)	48-55
Journal	Journal of Cereal Science
Volume	64
DOIs	https://doi.org/10.1016/j.jcs.2015.04.001
Publication status	Published - 2015
MoE publication type	A1 Journal article-refereed

Keywords

extrusion
lipids
oats
specific mechanical energy

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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",

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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

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JO - Journal of Cereal Science

JF - Journal of Cereal Science

SN - 0733-5210

ER -