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September 16-18, 2024 | Rome, Italy
FAT 2022

Darius Sargautis

Darius Sargautis, Speaker at Food Science Congress
Latvia University of Life Sciences and Technologies, Latvia
Title : Evaluation of some functional properties of enzymatically extracted oat protein


Oats are famous within the crops as containing relatively high protein content. In addition, the nutritional value of oat protein is one of best when comparing it among the commercially available crops. As for now, there was little known about the commercially available highly concentrated oat protein. Typically, extraction and concentration of oat protein for its further investigation assumes that oat material is being treated in alkaline media. Such a harsh treatment imposes initial awareness that oat protein has passed modification and structural changes at the very beginning of the extraction. Subsequently, discussed results might be considered being valid within the frame of such a concentration method only. Current research was conducted to reveal the recovery of the oat protein free from insoluble fiber from oats by applying enzymatic treatment. Rolled oats (flakes) were treated in aqueous medium by thermostable alpha amylase (from Bacillus Licheniformis) and xylanase (from Trichoderma reesei) enzymes hydrolyzing, starch and non-starch polysaccharides respectively. In addition, functional properties, like protein solubility or foaming capacity were investigated. Amino acid content was identified to support study of protein redistribution within the streams performing extraction. The study revealed that solubility of the enzymatically extracted oat protein was very limited within the all investigated range of pH, which was set from 3 to 9. The obtained data revealed that oat protein was tend to demonstrate functional properties specific to proteins of high hydrophobicity and high molecular mass aggregates. The resulted oat protein concentrate could successfully be further applied in applications requiring specific properties of oat protein, emphasizing its nutritional value and high insolubility.

Acknowledgments: This study was carried out in the framework of the project “Transition to the new doctoral funding model at the Latvia University of Life Sciences and Technologies” (ES32)

Keywords: oat, protein, enzymes, functional


Darius Sargautis studied Engineering technology, Lithuania and graduated with B.S. degree in 1999. He is currently pursuing Dr. Sc. Eng. degree with a Food Technology emphasis in Latvia University of Life Sciences and Technologies, Latvia.