Oat protein concentrates with improved solubility produced by an enzyme-aided ultrafiltration extraction method

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Journal Title
Journal ISSN
Volume Title
A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä
Date
2021-12
Major/Subject
Mcode
Degree programme
Language
en
Pages
Series
Foods, Volume 10, issue 12
Abstract
The aim of this study was to develop an extraction method to produce highly functional oat protein concentrates. We investigated the possibility of combining enzyme-aided slightly alkaline (pH 8.0) extraction with ultrafiltration and subsequent diafiltration for concentration of the extracted oat proteins. A further aim was to study how the deamidation of oat proteins with protein-glutaminase (PG) improves the solubility of proteins as a function of the following parameters: pH (6.0–9.0), enzyme dosage (4–20 U/g protein), and incubation time (1–4 h) with response surface methodology (RSM). Furthermore, we investigated selected functional properties, such as heat-induced gelation and solubility, of the oat protein concentrates. The chosen parameters for the enzymatic deamidation pre-treatment process by PG were as follows: pH 8.0, dosage 11.0 U/g pro-tein, and an incubation time of 4 h (1 h at native pH and 3 h at pH 8.0). Two oat protein concentrates were produced, non-deamidated and ultrafiltered, and deamidated and ultrafiltered, with protein concentrations of 45.0 and 52.4%, respectively. The solubility of both oat protein concentrates was significantly improved at neutral and slightly alkaline pH compared to the solubility of proteins extracted from the starting material. Additionally, both oat protein concentrates produced equally strong heat-induced gel-like structures at a protein concentration of 10%.
Description
Funding Information: Funding: This research was jointly funded by Valio Ltd., and Business Finland (Oat Abroad project 5955/31/2018). Publisher Copyright: © 2021 by the authors. Licensee MDPI, Basel, Switzerland.
Keywords
Deamidation, Diafiltration, Heat-induced gelation, Oat protein concentrate, Protein-glutaminase, Ultrafiltration
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Citation
Immonen, M, Myllyviita, J, Sontag-Strohm, T & Myllärinen, P 2021, ' Oat protein concentrates with improved solubility produced by an enzyme-aided ultrafiltration extraction method ', Foods, vol. 10, no. 12, 3050 . https://doi.org/10.3390/foods10123050