Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Factors Affecting α-Alkylation of Ketones: Choice of Base01:10

Factors Affecting α-Alkylation of Ketones: Choice of Base

3.1K
α-Alkylation of ketones is achieved in the presence of alkyl halides and a base. The reaction proceeds via the formation of an enolate ion followed by nucleophilic substitution. The choice of base employed is essential as it is the key factor in determining the reaction outcome.
The reaction involving bases like EtO− whose conjugate acid EtOH (pKa = 15.9) is stronger than the ketone (pKa = 19.2) results in an equilibrium mixture with higher ketone concentration. As a consequence,...
3.1K
Precipitation Processes01:12

Precipitation Processes

418
The experimental conditions in a gravimetric analysis should be optimized to maximize the particle size and purity of the obtained precipitate. Ideally, the concentration of the precipitating reagent should be low with effective stirring to maintain low relative supersaturation for the growth of large crystals. In homogeneous precipitation, the precipitant is slowly generated by a chemical reaction in the solution to avoid local reagent excesses. For example, urea decomposes gradually to...
418

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

CHLOROPLAST LIPID-REMODELING PROTEIN 23 functions during cold acclimation in Arabidopsis thaliana.

Plant physiology·2026
Same author

Inferior Long-Term Outcome of Fatty Liver Allografts After Orthotopic Liver Transplantation.

Annals of transplantation·2026
Same author

Author Correction: A pangenome and pantranscriptome of hexaploid oat.

Nature·2025
Same author

A pangenome and pantranscriptome of hexaploid oat.

Nature·2025
Same author

Interlaboratory validation of an optimized protocol for measuring α-amylase activity by the INFOGEST international research network.

Scientific reports·2025
Same author

Fantastic Ferulic Acid Esterases and Their Functions.

International journal of molecular sciences·2025

Related Experiment Video

Updated: Jun 3, 2025

Laboratory Production of Biofuels and Biochemicals from a Rapeseed Oil through Catalytic Cracking Conversion
11:33

Laboratory Production of Biofuels and Biochemicals from a Rapeseed Oil through Catalytic Cracking Conversion

Published on: September 2, 2016

13.8K

Oat Kilning and Its Effects on Liquid Oat-Base Production.

Sofie Ekelund1, Eimantas Gladkauskas1, Svenja Krause2

  • 1Division of Biotechnology, Lund University, Naturvetarvägen 16, SE-221 00 Lund, Sweden.

Foods (Basel, Switzerland)
|January 8, 2025
PubMed
Summary

Kilning is essential for oat-base production, preventing lipase activity during storage and improving sensory qualities. Optimal kilning conditions balance lipase inactivation with protein solubility for better oat products.

Keywords:
kilninglipase activityoat processingoat-baseprotein solubility

More Related Videos

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
05:55

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.

Published on: June 16, 2018

6.9K
Operation of a 25 KWth Calcium Looping Pilot-plant with High Oxygen Concentrations in the Calciner
06:34

Operation of a 25 KWth Calcium Looping Pilot-plant with High Oxygen Concentrations in the Calciner

Published on: October 25, 2017

7.8K

Related Experiment Videos

Last Updated: Jun 3, 2025

Laboratory Production of Biofuels and Biochemicals from a Rapeseed Oil through Catalytic Cracking Conversion
11:33

Laboratory Production of Biofuels and Biochemicals from a Rapeseed Oil through Catalytic Cracking Conversion

Published on: September 2, 2016

13.8K
High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
05:55

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.

Published on: June 16, 2018

6.9K
Operation of a 25 KWth Calcium Looping Pilot-plant with High Oxygen Concentrations in the Calciner
06:34

Operation of a 25 KWth Calcium Looping Pilot-plant with High Oxygen Concentrations in the Calciner

Published on: October 25, 2017

7.8K

Area of Science:

  • Food Science
  • Agricultural Science
  • Biochemistry

Background:

  • Lipase activity in stored oats can increase, even with reduced moisture, impacting product quality.
  • Industrial kilning methods are crucial for processing oat kernels before storage.
  • Understanding kilning's effect on lipase and protein is vital for oat-based product development.

Purpose of the Study:

  • To investigate the impact of an industrial kilning method on lipase inactivation and oat-base production.
  • To determine the optimal kilning parameters for balancing lipase inactivation, protein solubility, and sensory attributes.
  • To provide insights for the development of high-quality oat-based products.

Main Methods:

  • Oat kernels were stored at different temperatures (room temperature, 37 °C) to assess lipase activity over time.
  • Kilning treatments involving varying temperatures and relative humidity were applied to dehulled oat kernels.
  • Protein solubility and lipase activity were measured post-kilning.
  • Sensory trials were conducted to evaluate the aroma and quality of the final oat-base product.

Main Results:

  • Storage of non-kilned oats led to increased lipase activity over 64 days.
  • Kilning significantly impacted protein solubility and lipase inactivation.
  • A specific kilning process (90 °C steam for 30 min, then 100 °C drying for 30 min) inactivated lipases while maintaining 42% protein solubility.
  • Kilning improved the sensory aroma of the oat-base product but decreased overall protein content.

Conclusions:

  • Kilning is a critical step in oat processing to control lipase activity and enhance sensory characteristics.
  • The chosen kilning method effectively inactivates lipases, crucial for preventing off-flavors and extending shelf life.
  • Balancing kilning parameters is necessary to optimize lipase inactivation, protein solubility, and nutritional value in oat-based products.