Enzymatic extrusion processing of oat protein concentrates: Structural, functional, and nutritional properties

Area of Science:

• Food Science and Technology
• Biochemistry
• Material Science

Background:

• Oat protein concentrates (OPCs) are valuable ingredients derived from oat flour.
• Traditional methods for producing OPCs often have limitations in efficiency and functional properties.

Purpose of the Study:

• To produce oat protein concentrates (OPCs) using enzymatic extrusion hydrolysis.
• To evaluate the composition, structure, and functionality of the produced OPCs.
• To investigate the impact of ethanolic defatting on OPC properties.

Main Methods:

• Pregelatinized whole oat flour was subjected to enzymatic extrusion hydrolysis using varying α-amylase treatments.
• Structural characterization was performed using FTIR, CD, and SEM.
• Functional properties including solubility, water-holding capacity, oil-holding capacity, and emulsifying activity/stability were assessed.
• Ethanolic defatting was applied to modified OPCs.

Main Results:

• OPCs produced via high thermal α-amylase (Thr-NDFOPC) showed the highest protein content (58.78%).
• Structural analyses revealed significant protein network disruption and unfolding, particularly in Thr-NDFOPC.
• Defatting increased protein concentration (up to 74.88%) and enhanced hydration and emulsification capacities.
• Solubility was pH-dependent, improving under alkaline conditions.

Conclusions:

• Enzymatic extrusion hydrolysis is a viable and scalable technique for producing OPCs with tunable properties.
• The method allows for modification of oat protein structure, leading to improved functional attributes for food applications.
• Further optimization of processing parameters can yield OPCs with specific desired characteristics.