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| http://dx.doi.org/10.1042/bj0550523 | DOI Listing |
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Oat Kilning and Its Effects on Liquid Oat-Base Production.
Foods
December 2024
Division of Biotechnology, Lund University, Naturvetarvägen 16, SE-221 00 Lund, Sweden.
The aim of this study was to give insights on the effects of an industrially relevant kilning method, with a focus on lipase inactivation and oat-base production. Storage of non-kilned, dehulled oat kernels in either room temperature or at 37 °C for up to 64 days led to increasing lipase activity with time, despite a decrease in moisture content and water activity, demonstrating the importance of kilning before storage. It was shown that the temperature and relative humidity used during the kilning had a major impact on both protein solubility and lipase inactivation.
View Article and Find Full Text PDFDirecting oat groat heat treatment conditions towards increased protein extractability.
Curr Res Food Sci
November 2024
Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 20, 3000, Leuven, Belgium.
Oat-based liquid and semi-solid dairy alternatives require extractable proteins for nutritional and technological purposes. However, oats are industrially heat treated ('kilned') to inactivate endogenous lipases thereby avoiding rancidity development. Such heat treatment results in a protein extractability decrease.
View Article and Find Full Text PDFNutrient digestion efficiency: a comparison between broiler chickens and growing pigs fed maize, barley and oats-based diets with an emphasis on starch.
Br J Nutr
December 2024
Faculty of Biosciences, Norwegian University of Life Sciences, Ås1433, Norway.
We investigated the hypotheses that broilers and pigs have distinct starch digestion capacities and that different cereals could trigger diet-species interactions. Ten replicates of two broilers (14 d old) or one pig (50 d old) each were distributed into a 3 × 2 randomised factorial design with three pelleted diets (maize, barley or oat-based) and the two species. Nutritional composition was equal for both species.
View Article and Find Full Text PDFExtracellular lipase production from Bacillus cereus by using agro-industrial waste.
Biol Futur
November 2024
Department of Zoology, Applied Molecular Biology and Biomedicine Lab, University of Narowal, Narowal, Pakistan.
Lipases are crucial biocatalysts in various industrial applications, and there is considerable interest in developing sustainable methods for their synthesis. This study focuses on the isolation, screening, and comparison of Bacillus cereus strains to produce extracellular lipases utilizing agro-industrial waste through solid-state fermentation. The results indicate that B.
View Article and Find Full Text PDFCarrageenan-induced conjugated oat protein isolate microgel particles as structure modulators in fat analogues and their digestion behaviors.
J Colloid Interface Sci
November 2024
State Key Laboratory of Food Science and Resource, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China. Electronic address:
Hypothesis: Engineering plant-based microgel particles (MPs) at a molecular scale is meaningful to prepare functional fat analogues. We hypothesize that oat protein isolate (OPI) and κ-carrageenan (CA) have synergy in MPs formation, using MPs with controllable structure, and further to fabricate fat analogues with adjustable characteristics is feasible. Their digestion fate will also be possibly modulated by interfacial coatings.
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