Modification of oat protein and its changes of physicochemical properties in oat processing: A review

  • SONG Saiwen ,
  • MA Sen ,
  • SUN Binghua ,
  • WANG Feng ,
  • QIAN Xiaojie
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  • (College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China)

Received date: 2023-08-10

  Revised date: 2023-09-05

  Online published: 2024-08-02

Abstract

In recent years, oat has attracted the attention of consumers due to its high protein content, comprehensive amino acid composition, and balanced ratio, but there are still limitations in the processing and product types of oat.Different processing methods and conditions can lead to the loss, aggregation, and denaturation of oat protein and affect its functional properties.Physical, chemical, and enzymatic modification can effectively improve the structure and functional properties of oat protein, thus increasing its application prospect.Therefore, this paper reviewed the structure and functional properties of oat protein and the effects of modification on its functional properties and summarized the effects of different oat product processing on oat protein to provide new ideas and theoretical references for the development of oat-processed products in China.

Cite this article

SONG Saiwen , MA Sen , SUN Binghua , WANG Feng , QIAN Xiaojie . Modification of oat protein and its changes of physicochemical properties in oat processing: A review[J]. Food and Fermentation Industries, 2024 , 50(14) : 371 -378 . DOI: 10.13995/j.cnki.11-1802/ts.037019

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