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<p>Oat proteins have shown potential as sustainable alternatives to animal-derived proteins; however, their extraction efficiency and functional properties are strongly influenced by raw material composition and processing conditions. This study evaluated protein extraction from two oat varieties with contrasting protein, β-glucan, and starch contents using enzymatic, ultrasound, and enzymatic–ultrasound treatments prior to alkaline extraction. Oat protein concentrates (OPCs) were characterized in terms of protein content and yield, structural attributes, and solubility. Ultrasound-assisted extractions, with or without enzymes, improved protein yield in both varieties (from 57 to 68% for Camden and from 57 to 81% for Morrison). The response to pretreatments was variety dependent, reflecting differences in initial β-glucan and starch contents. None of the pretreatments increased the protein content of OPCs from Camden (maximum 64%), whereas in Morrison all β-glucanase-based pretreatments increased protein content (from 42 to 68%), consistent with the mitigation of β-glucan–induced limitations on protein separation. In contrast, α-amylase pretreatment reduced both protein content and yield in both varieties, likely due to starch hydrolysis into low-molecular-weight carbohydrates that promoted protein precipitation via macromolecular crowding. In Morrison, reductions in β-glucan and starch contents increased the absolute value of zeta potential (from − 16 to − 46 mV). All pretreatments decreased surface hydrophobicity. Solubility in Camden was improved by enzymatic pretreatments without ultrasound (from 49 to 82%), while in Morrison β-glucan reduction decreased solubility (from 54 to 45%). Overall, the results highlight the critical role of oat variety and pretreatment strategy in protein recovery and functionality.</p>

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Effects of starch and β-glucan degradation on the yield, composition, surface properties, and solubility of oat proteins

  • 期刊论文

  • 发表日期：

    2026年4月13日

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  • Cristiane Grella Miranda,
  • Jhustine Cardenas,
  • Michael T. Nickerson

摘要

Oat proteins have shown potential as sustainable alternatives to animal-derived proteins; however, their extraction efficiency and functional properties are strongly influenced by raw material composition and processing conditions. This study evaluated protein extraction from two oat varieties with contrasting protein, β-glucan, and starch contents using enzymatic, ultrasound, and enzymatic–ultrasound treatments prior to alkaline extraction. Oat protein concentrates (OPCs) were characterized in terms of protein content and yield, structural attributes, and solubility. Ultrasound-assisted extractions, with or without enzymes, improved protein yield in both varieties (from 57 to 68% for Camden and from 57 to 81% for Morrison). The response to pretreatments was variety dependent, reflecting differences in initial β-glucan and starch contents. None of the pretreatments increased the protein content of OPCs from Camden (maximum 64%), whereas in Morrison all β-glucanase-based pretreatments increased protein content (from 42 to 68%), consistent with the mitigation of β-glucan–induced limitations on protein separation. In contrast, α-amylase pretreatment reduced both protein content and yield in both varieties, likely due to starch hydrolysis into low-molecular-weight carbohydrates that promoted protein precipitation via macromolecular crowding. In Morrison, reductions in β-glucan and starch contents increased the absolute value of zeta potential (from − 16 to − 46 mV). All pretreatments decreased surface hydrophobicity. Solubility in Camden was improved by enzymatic pretreatments without ultrasound (from 49 to 82%), while in Morrison β-glucan reduction decreased solubility (from 54 to 45%). Overall, the results highlight the critical role of oat variety and pretreatment strategy in protein recovery and functionality.