CO2-defatted oats: Solubility,emulsification and foaming properties |
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| Authors: | Ülgen ?lknur Konak Dilek Ercili-Cura Juhani Sibakov Tuula Sontag-Strohm Muharrem Certel Jussi Loponen |
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| Institution: | 1. Akdeniz University, Faculty of Engineering, Department of Food Engineering, 07059, Antalya, Turkey;2. VTT Technical Research Centre of Finland, Espoo, Finland;3. University of Helsinki, Department of Food and Environmental Sciences, Helsinki, Finland |
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| Abstract: | Functional properties of conventional oat materials are relatively poor with respect to foam and emulsion formation and stabilization. This is largely due to the poor solubility of oat proteins and the presence of lipids in aqueous extracts of oats. In the experimental part of this study, extracts were prepared from different type oat flours (oat endosperm flour, oat fine flour, CO2-defatted whole oat flour and CO2-defatted oat flour) with a buffered aqueous extraction procedure at acidic (pH 4.5 and 6.5) and basic (pH 8.5 and 10.5) regions. The solubility of proteins was the highest at pH 10.5 and NaCl concentration of 2%. Among the extracts, CO2-oat flour showed improved foaming and emulsifying properties at basic pH values. The presence of 0.1% NaCl resulted in the lowest foam volumes, but the emulsion activity and stability values being the highest. Sucrose addition resulted in increased foam and emulsion stability of suspensions. Heat treatment at 80 °C impaired foam properties, whereas the stability of emulsions increased with the increase in temperature from 20 °C to 80 °C. CO2-extracted oats can be useful raw materials in beverages and other aqueous applications where protein functionality plays an important role. |
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| Keywords: | Oats Solubility Foaming Emulsification |
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