The potential and limitations for applications of oat proteins in the food industry
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Kuupäev
2022
Kättesaadav alates
Autorid
Ibrahim, M.
Aav, Alice
Jõudu, Ivi
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Estonian University of Life Sciences
Abstrakt
Oat proteins have gained high attractive popularity in the market as future protein
alternatives in various food products. The extracted oat protein fractions are characterised by a
relatively high protein content and a unique amino acid profile compared to other cereal grains.
From another aspect, the oat protein is separated unintentionally during the production of oat
flours, oat drinks, and oat flakes which encourages the incorporation of oat proteins in the food
industry to valorise the food wastes. Therefore, commercial oat proteins possess poor technofunctionality and water solubility in the usual environmental conditions for most food products;
therefore, modification of oat proteins functionalities is highly recommended. Several
modification methods, including chemical, physical and enzymatic, have been proposed to
improve the techno-functionality of native oat proteins and their biological activities. This review
highlights the nutritional value of the oat protein fractions, their techno-functional properties and
their food industrial challenging limitations. Additionally, it summarises several prospective
methods effective for boosting the functionality of oat protein fractions and broadening their
application in a range of food industries (bakery, dairy, meat, and their alternative products) with
an overview of their impact on humans, animals, and environmental health.
Kirjeldus
Received: February 1st, 2022 ; Accepted: March 4th, 2022 ; Published: March 14th, 2022 ; Correspondence: monica.nabil@student.emu.ee
Märksõnad
oat proteins, nutritional benefits, biological activity, techno-functionality, modification methods, food industrial application, articles