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ARS Home » Pacific West Area » Aberdeen, Idaho » Small Grains and Potato Germplasm Research » Research » Publications at this Location » Publication #290075
Title: Fractionation of oats into value-added ingredients enriched with protein, beta-Glucan or starch

Author
item Liu, Keshun

Submitted to: Meeting Proceedings
Publication Type: Abstract Only
Publication Acceptance Date: 4/4/2013
Publication Date: 7/13/2013
Citation: Liu, K. 2013. Fractionation of oats into value-added ingredients enriched with protein, beta-Glucan or starch. Meeting Proceedings. 2013 IFT Annual Meeting and Expo, Chicago, July 13-16.

Interpretive Summary:

Technical Abstract: Oats contain several valuable nutrients, including protein, beta-glucan (BG, soluble fiber), starch, etc. A key strategy in increasing the value-added utilization of oats is to produce fractions enriched with each key nutrient. Among the reported studies on oat fractionation (dry or wet), most focused on enrichment of one or two components in term of nutrient concentrations in resulting fractions, but neglected nutrient recovery. In this study, a method was developed to fractionate a hulless oat variety, Lamont, into three value-added ingredients, each enriched with protein, BG or starch, respectively. The method involved extraction of BG, followed by separation of protein and starch, with solvents. Using the newly developed method, the effects of oil removal and centrifuge force on concentrations and recovery rates of three nutrients, protein, BG and starch in resulting fractions were also determined. Results showed that oil removal had significant effect on general composition of the oat sample as well as the protein and oil content of the protein fraction, while centrifuge force did not. Oil removal and centrifuge force exerted no effect on the starch content of the starch fraction but centrifuge force had significant effect on the BG content in the BG fraction from the defatted sample. The range of nutrient purity in their respective fractions was 72.41-92.62% for protein, 28.53-44.84% for BG, and 79.13-81.70% for starch. Protein recovery in the protein fraction ranged 60.36-72.09%. BG recovery in the BG fraction ranged 39.82-51.20%. Starch recovery in the starch fraction ranged 77.04-87.25%. Oil removal significantly improved starch recovery. The cumulative recovery of each component in combined fractions was not affected by oil removal or centrifuge force. Overall, the wet method developed in this study was relatively effective in recovering the major nutrients from oats in their respective enriched fractions.