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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2023
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| 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 |