Foaming of Differently Processed Oats: Role of Nonpolar Lipids and Tryptophanin Proteins

ABSTRACT The baking properties of oats are poor, mainly due to the lack of gluten matrix and hence the surface properties of the aqueous phase are crucial for the gas retention in oat dough. Our aim was to study the composition and foaming properties of the water‐soluble fraction from differently pr...

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Bibliographic Details
Published in:Cereal chemistry 2011-05, Vol.88 (3), p.239-244
Main Authors: Kaukonen, O., Sontag‐Strohm, T., Salovaara, H., Lampi, A.‐M., Sibakov, J., Loponen, J.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Cereal and baking product industries
Food industries
Fundamental and applied biological sciences. Psychology
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Summary:ABSTRACT The baking properties of oats are poor, mainly due to the lack of gluten matrix and hence the surface properties of the aqueous phase are crucial for the gas retention in oat dough. Our aim was to study the composition and foaming properties of the water‐soluble fraction from differently processed oats. A water extract from kilned oats contained nonpolar triglycerides and had poor foaming properties, whereas removing lipids with hexane extraction improved the foaming capacity and foam stability. A water extract from supercritical carbon dioxide extracted oats (CO2‐oats) was free from nonpolar lipids and had good foam stability and excellent foaming capacity. Moreover, oat lipid‐binding proteins, tryptophanins, were highly concentrated in the CO2‐oats‐derived foam and apparently played an important role in the foam structure. Supplementing CO2‐oats extract with small quantities (
ISSN:0009-0352
1943-3638
DOI:10.1094/CCHEM-11-10-0154