Characterisation of the Enzymatically Extracted Oat Protein Concentrate after Defatting and Its Applicability for Wet Extrusion

An oat protein concentrate (OC1) was isolated from oat flour through starch enzymatic hydrolysis, by subsequent defatting by ethanol and supercritical fluid extraction (SFE) reaching protein concentrations of 78% and 77% by weight in dry matter, respectively. The protein characterisation and functio...

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Detalles Bibliográficos
Autores principales: Sargautis, Darius, Kince, Tatjana, Gramatina, Ilze
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10297541/
https://www.ncbi.nlm.nih.gov/pubmed/37372544
http://dx.doi.org/10.3390/foods12122333

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10297541/
https://www.ncbi.nlm.nih.gov/pubmed/37372544
http://dx.doi.org/10.3390/foods12122333

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