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Immonen M, Myllyviita J, Sontag-Strohm T, et al. Oat Protein Concentrates with Improved Solubility Produced by an Enzyme-Aided Ultrafiltration Extraction Method. Foods. 2021;10(12)doi: 10.3390/foods10123050.
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 (Basel, Switzerland), 10(12), . https://doi.org/10.3390/foods10123050
Immonen, Mika, et al. "Oat Protein Concentrates with Improved Solubility Produced by an Enzyme-Aided Ultrafiltration Extraction Method." Foods (Basel, Switzerland) vol. 10,12 (2021). doi: https://doi.org/10.3390/foods10123050
Immonen M, Myllyviita J, Sontag-Strohm T, Myllärinen P. Oat Protein Concentrates with Improved Solubility Produced by an Enzyme-Aided Ultrafiltration Extraction Method. Foods. 2021 Dec 08;10(12). doi: 10.3390/foods10123050. PMID: 34945603.
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Foods. 2021 Dec 08;10(12). doi: 10.3390/foods10123050.

Oat Protein Concentrates with Improved Solubility Produced by an Enzyme-Aided Ultrafiltration Extraction Method.

Foods (Basel, Switzerland)

Mika Immonen, Julia Myllyviita, Tuula Sontag-Strohm, Päivi Myllärinen

Affiliations

  1. Department of Food and Nutrition, Faculty of Agriculture and Forestry, University of Helsinki, P.O. Box 27, FI-00014 Helsinki, Finland.
  2. Valio Ltd., P.O. Box 10, FI-00039 Helsinki, Finland.
  3. Department of Industrial Energy Processes and Sustainability, Faculty of Advanced Energy Solutions, Aalto University, P.O. Box 16100, FI-00076 Aalto, Finland.

PMID: 34945603 DOI: 10.3390/foods10123050

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 protein, 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%.

Keywords: deamidation; diafiltration; heat-induced gelation; oat protein concentrate; protein-glutaminase; ultrafiltration

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