Behaviour of oat globulins in lactic acid fermentation of oat bran

Tutkimustuotos: ArtikkelijulkaisuArtikkeliTieteellinenvertaisarvioitu

Kuvaus

"Oat bran fermentation (OBF) is used to produce non-dairy yogurt-type products. Such products may be designed being rich in probiotic bacteria and/or dietary-fibre. Oat bran is, however, also rich in proteins, especially 12 S globulins. Understanding the behaviour of globulins in OBF would thus offer a basis for further exploitation of proteins in the product design. The behaviour of oat globulins was monitored during a model OBF in order to study changes in protein solubility and possible protein hydrolysis. Proteins were extracted from OBF samples with a buffered and a non-buffered extraction procedure. The extracts were analyzed with SDS-PAGE and a Lowry assay. Combined effect of pH and NaCl-concentration on the solubility of oat globulin isolate was studied. The solubility of oat globulins decreased during OBF; this appeared as their shift from the salt-soluble fraction to the residual protein fraction. The shift in oat globulin solubility was due to the acidifying conditions present in OBF, which lead to the unfolding of globulins and also apparently induced protein aggregation. No major protein hydrolysis was observed during OBF."
Alkuperäiskielienglanti
LehtiEuropean Food Research and Technology
Vuosikerta225
Numero1
Sivut105-110
Sivumäärä6
ISSN1438-2377
DOI - pysyväislinkit
TilaJulkaistu - 2007
OKM-julkaisutyyppiA1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä, vertaisarvioitu

Tieteenalat

  • 514 Sosiaalitieteet
  • 414 Maatalouden bioteknologia
  • 411 Maatalous ja metsätieteet

Lainaa tätä

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title = "Behaviour of oat globulins in lactic acid fermentation of oat bran",
abstract = "{"}Oat bran fermentation (OBF) is used to produce non-dairy yogurt-type products. Such products may be designed being rich in probiotic bacteria and/or dietary-fibre. Oat bran is, however, also rich in proteins, especially 12 S globulins. Understanding the behaviour of globulins in OBF would thus offer a basis for further exploitation of proteins in the product design. The behaviour of oat globulins was monitored during a model OBF in order to study changes in protein solubility and possible protein hydrolysis. Proteins were extracted from OBF samples with a buffered and a non-buffered extraction procedure. The extracts were analyzed with SDS-PAGE and a Lowry assay. Combined effect of pH and NaCl-concentration on the solubility of oat globulin isolate was studied. The solubility of oat globulins decreased during OBF; this appeared as their shift from the salt-soluble fraction to the residual protein fraction. The shift in oat globulin solubility was due to the acidifying conditions present in OBF, which lead to the unfolding of globulins and also apparently induced protein aggregation. No major protein hydrolysis was observed during OBF.{"}",
keywords = "514 Sociology, 414 Agricultural biotechnology, 411 Agriculture and forestry",
author = "Jussi Loponen and Pia Laine and Tuula Sontag-Strohm and Hannu Salovaara",
year = "2007",
doi = "10.1007/S00217-006-0387-9",
language = "English",
volume = "225",
pages = "105--110",
journal = "European Food Research and Technology",
issn = "1438-2377",
publisher = "Springer",
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Behaviour of oat globulins in lactic acid fermentation of oat bran. / Loponen, Jussi; Laine, Pia; Sontag-Strohm, Tuula; Salovaara, Hannu.

julkaisussa: European Food Research and Technology, Vuosikerta 225, Nro 1, 2007, s. 105-110.

Tutkimustuotos: ArtikkelijulkaisuArtikkeliTieteellinenvertaisarvioitu

TY - JOUR

T1 - Behaviour of oat globulins in lactic acid fermentation of oat bran

AU - Loponen, Jussi

AU - Laine, Pia

AU - Sontag-Strohm, Tuula

AU - Salovaara, Hannu

PY - 2007

Y1 - 2007

N2 - "Oat bran fermentation (OBF) is used to produce non-dairy yogurt-type products. Such products may be designed being rich in probiotic bacteria and/or dietary-fibre. Oat bran is, however, also rich in proteins, especially 12 S globulins. Understanding the behaviour of globulins in OBF would thus offer a basis for further exploitation of proteins in the product design. The behaviour of oat globulins was monitored during a model OBF in order to study changes in protein solubility and possible protein hydrolysis. Proteins were extracted from OBF samples with a buffered and a non-buffered extraction procedure. The extracts were analyzed with SDS-PAGE and a Lowry assay. Combined effect of pH and NaCl-concentration on the solubility of oat globulin isolate was studied. The solubility of oat globulins decreased during OBF; this appeared as their shift from the salt-soluble fraction to the residual protein fraction. The shift in oat globulin solubility was due to the acidifying conditions present in OBF, which lead to the unfolding of globulins and also apparently induced protein aggregation. No major protein hydrolysis was observed during OBF."

AB - "Oat bran fermentation (OBF) is used to produce non-dairy yogurt-type products. Such products may be designed being rich in probiotic bacteria and/or dietary-fibre. Oat bran is, however, also rich in proteins, especially 12 S globulins. Understanding the behaviour of globulins in OBF would thus offer a basis for further exploitation of proteins in the product design. The behaviour of oat globulins was monitored during a model OBF in order to study changes in protein solubility and possible protein hydrolysis. Proteins were extracted from OBF samples with a buffered and a non-buffered extraction procedure. The extracts were analyzed with SDS-PAGE and a Lowry assay. Combined effect of pH and NaCl-concentration on the solubility of oat globulin isolate was studied. The solubility of oat globulins decreased during OBF; this appeared as their shift from the salt-soluble fraction to the residual protein fraction. The shift in oat globulin solubility was due to the acidifying conditions present in OBF, which lead to the unfolding of globulins and also apparently induced protein aggregation. No major protein hydrolysis was observed during OBF."

KW - 514 Sociology

KW - 414 Agricultural biotechnology

KW - 411 Agriculture and forestry

U2 - 10.1007/S00217-006-0387-9

DO - 10.1007/S00217-006-0387-9

M3 - Article

VL - 225

SP - 105

EP - 110

JO - European Food Research and Technology

JF - European Food Research and Technology

SN - 1438-2377

IS - 1

ER -