| Autor: |
Mäkinen, Outi E., Sözer, Nesli, Ercili-Cura, Dilek, Poutanen, Kaisa |
| Přispěvatelé: |
Nadathur, Sudarshan R., Wanasundra, Janitha P.D., Scanlin, Laurie |
| Jazyk: |
angličtina |
| Rok vydání: |
2016 |
| Předmět: |
|
| Zdroj: |
Mäkinen, O E, Sözer, N, Ercili-Cura, D & Poutanen, K 2016, Protein From Oat : Structure, Processes, Functionality, and Nutrition . in S R Nadathur, J P D Wanasundra & L Scanlin (eds), Sustainable Protein Sources . Academic Press, pp. 105-119 . https://doi.org/10.1016/B978-0-12-802778-3.00006-8 |
| DOI: |
10.1016/B978-0-12-802778-3.00006-8 |
| Popis: |
Oat is a robust high-protein cereal that grows well in northern regions. Unlike Triticeae cereals, the major storage protein is a globulin, which is higher in essential amino acids than prolamin storage proteins. Oat protein can be tolerated by most celiac individuals, making it an interesting raw material for the ever-expanding gluten-free market. Although well-suited in bakery products, the applicability of oat protein is still limited in liquid and semisolid foods because of its low solubility at neutral and mildly acidic conditions. Enzymatic modifications have shown promising results, and could be utilized for the expansion of applications in the future. The recent developments in new sustainable technologies for oat fractionation have enabled production of oat protein ingredients with better functionalities. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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