Lipid removal enhances separation of oat grain cell wall material from starch and protein

Effects of lipid removal on the fine milling and air classification processing of oats were studied. Lipid removal by supercritical carbon dioxide (SC-CO₂) extraction enabled concentration of the main components of oats - starch, protein, lipids and cell walls - into specific fractions. Using defatted oats as raw material, the highest β-glucan concentration of the cell wall-enriched fraction was 33.9% as compared to 17.1% without lipid removal. This was probably due to more efficient milling yielding smaller particles, and release of starchy material from cellular structures during milling of defatted oats, resulting in better classification. The removal of lipids also enabled separation of an oat protein concentrate with a protein concentration of 73.0% and a mass yield of 5.0%. A trial with 2310 kg of oat groats showed that the process based on defatting and dry fractionation was also industrially applicable.     

Extrusion process improves the functionality of soluble dietary fiber in oat bran

Extrusion processing is a thermal process applied to food preparation. However, its effects on food ingredients are ambiguous. The aim of this study was to elucidate the effects of extrusion processing on soluble dietary fiber (SDF) in oat bran. The yield, composition, thermal properties, rheological behavior and functionality of SDF in extruded oat bran were compared with those of SDF in untreated oat bran. The results showed that SDF in extrude oat bran had higher yields (14.2%), mean particle diameter (1718.1 nm), peak temperature (T_p = 69.0 °C), solubility, swelling capacity, solvent retention capacity, foam ability, apparent viscosity and consistency coefficient, and lower flow behavior index than those of SDF in untreated oat bran. The extrusion process improves some properties of SDF from oat bran.     

Effect of heat treatment on the flavor of oat flakes

In order to assess the effect of heat treatment procedure on the flavor and volatile compounds of oats, raw oats, kiln and dried oats, dehulled oats and oat flakes were analysed. A sensory profile method was used to monitor changes in flavor. It changed from hay-like for raw oats into nutty, bread-like for oat flakes. Headspace solid phase microextraction (SPME) and solvent assisted flavor evaporation (SAFE) techniques were applied for isolation of aroma compounds. The most abundant compound in headspace was hexanal – its concentration varied from 176 to 1671 μg/kg depending on the processing stage. The key aroma compounds of oat flakes identified using gas chromatography – olfactometry and aroma extract dilution analysis (AEDA) were 2-methyl-3-furanthiol with roast/cooked oatmeal flavor together with methional, dimethyl trisulfide, 1-octen-3-ol, 2-methyl-3,5-diethylpyrazine.     

Fractionation of oats into products enriched with protein,beta-glucan,starch, or other carbohydrates

A modified wet method was developed to fractionate ground oat groats into 4 fractions enriched with beta-glucan (BG), protein, starch, and other carbohydrates (CHO), respectively. Effects of defatting oats and centrifuge force for separation were also investigated. Results show that, depending on the two factors, nutrient concentrations in the corresponding fractions ranged 28.53–44.84% (dry matter) for BG, 72.41–92.62% for protein, 79.13–81.69% for starch, and 37.47–42.16% for other CHO. Nutrient recoveries from each fraction were 39.82–51.20% for BG, 60.36–72.08% for protein, 77.04–87.25% for starch, and 24.87–29.68% for other CHO. For the protein fraction, defatting improved the protein content but did not on its recovery. For the starch fraction, the effect of defatting was just opposite, improving the starch recovery but not the starch content. Centrifuge force increased the BG content in the BG fraction when the defatted sample was used. The cumulative recovery of each component in the combined fractions was not affected by oil removal or centrifuge force. Overall, the wet method described was relatively effective in recovering the major nutrients from oats into their respective fractions, while it alleviated the problems of viscous slurry upon mixing ground oat groats with an alkaline solvent and the difficulty of slurry separation.     

Interaction of heat–moisture conditions and physical properties in oat processing: II. Flake quality

Product quality is an important determinant of consumer acceptance. Consistent oat flake properties are thus necessary in the mill as well as in the marketplace. The effects of kilning and tempering conditions (30, 60 or 90 min at 80, 95 or 110 °C) on flake peroxidase activity, size, thickness, strength and water absorption were therefore determined. After kilning, some peroxidase activity remained but steaming and tempering effectively destroyed the activity of these enzymes. Thus the supposed protective effect of kilning or groat durability was not confirmed. Kilning resulted in an increase in flake specific weight, but no other significant effect on flake quality was observed. Tempering time and temperature interacted significantly to produce complex effects on flake specific weight, thickness and water absorption. Flake thickness and specific weight were significantly correlated (r = 0.808, n = 54). Longer tempering times resulted in an increased fines' fraction, from 1.45% at 30 min to 1.75% at 90 min. It is concluded that whilst kilning has little effect on flake quality, the heat treatment immediately prior to flaking can be used to adjust flake quality independently of flake thickness.     

Effect of stir-frying on oat milling and pasting properties and rheological properties of oat flour

Stir-frying, similar to roasting, is a key step for oat milling process in China. The oat flour milling yield of Bayou No.2 and Bayou No.8 and their corresponding flour quality were investigated under different processing conditions (160 °C, for 0, 10, 20, 30 and 40 min). Results showed that oat flour milling yield was increased after stir-frying, Bayou No.2 and Bayou No.8 reached the highest yield after a 10 min and 20 min of stir-frying, which were 45.40% and 52.96%, respectively. With the increasing of stir-frying time, the gelatinization degree and the particle size of oat flour gradually increased, while their angle of repose and L* values were reduced. RVA studies showed that the stir-fried oat flour exhibited lower peak, trough, breakdown and setback viscosities compared to not stir-fried oat flour, indicating that stir-fried oat flour formed a more stable network structure and stir-frying induced an inhibitory effect on the retrogradation of oat flour paste. Rheological analysis suggested that the low tanδ of stir-fried oat flour than that of not stir-fried oat flour, revealing that the stir-fried oat flour paste exhibited more elastic but less viscous behavior.     

Flowering time in oat: Genotype characterization for photoperiod and vernalization response

Flowering time is an important component in the adaptation of oat to sub-tropical environments. Genotypes differ in their response to photoperiod and to vernalization. The objectives of this study were to identify photoperiod insensitive oat genotypes and then investigate the response of different oat genotypes to a period of vernalization (cold treatment), and to evaluate F₆ recombinant inbred lines from two oat crosses in two different environments (day-length increases and day-length decreases). The genotypes used in the studies were from the UFRGS Oat Breeding Program: UFRGS 8, UFRGS 881971 and UFRGS 930605 and from the University of Minnesota, USA: Amagalon/*Ogle, Coker 492/Starter-1 and PC68/5*Starter, and F₆ lines from the crosses UFRGS 8 × UFRGS 930605 and UFRGS 8 × PC68/5*Starter. UFRGS 8 showed no photoperiod sensitivity by flowering early regardless of the photoperiod length. Late flowering in the winter and early flowering in the summer characterize day-length-dependent genotypes like PC68/5*Starter. UFRGS 881971 responded to vernalization. Genotypes showed variability that can be used in the selection of lines/varieties that more effectively use the complete season.     

Development of a standard test for dough-making properties of oat cultivars

Bread is consumed all over the world. However, so far, production of large volume bread is only possible with wheat. Alternatives, such as oats, are less suitable but this is partly due to the lack of knowledge about their functionality for other purposes than porridge, which is their most common use. Existing standard tests for the dough making characteristics of wheat flour are not suitable for oat flour, hampering research to optimize oats for bread-making purposes. We therefore set out to develop a test to evaluate oat in relation to mixing and dough making properties using wheat as a model. It was possible to reproduce the profile of various qualities of wheat flour using mixtures of oat flour and gluten in different proportions. Our standard test was based on a dough system composed of 87.2% oat flour and 12.8% gluten and it presented similar properties to a wheat flour with regard to resistance to extension. This dough system was sensitive and reliable (coefficient of variation lower than 10%) for detecting differences among oat cultivars, and it can be used to screen oat varieties and individual oat components in relation to relevant properties for bread-making purposes.     

Starch granule morphology in oat endosperm

Mature and developing oat (Avena sativa) grains were sectioned and image analysis methods used to estimate the starch granule-size distribution and morphology in endosperm cells. This showed that oat endosperm cells contain two types of starch granule: compound starch granules such as those seen in rice endosperm and in most other grasses; and simple granules similar to the B-type starch granules seen in the endosperm of Triticeae species such as wheat (Triticum aestivum). The simple granules in oats are similar in size and relative abundance to B-type granules in Triticeae suggesting that they may share a common evolutionary origin. However, there is a fundamental difference between oats and Triticeae in the timing of granule initiation during grain development. In Triticeae, the B-type granules initiate several days after the A-type granules whereas in oats, both the simple and compound granule types initiate at the same time, in early grain development.     

Understanding the role of oat β-glucan in oat-based dough systems

B-glucan is one of the components that differentiate oats from other cereals and that contribute to the health-related value of oats. However, so far oats cannot easily be applied in bread-like products without loss of product quality. Here we have studied how the content and viscosity of oat β-glucan affect the technological properties of oat dough in both a gluten-free and a gluten-containing system. In both systems, increasing the β-glucan concentration resulted in an increase of dough stiffness and in a reduction of dough extensibility. β-glucan negatively impacted the elastic properties that additional wheat gluten conferred to oat dough. This effect was smaller for medium-viscosity β-glucan than for high-viscosity β-glucan. Interestingly, dough made from low β-glucan flour (<2%) had increased gas retention capacity. Overall, the impact of β-glucan on the properties of oat dough systems was governed by concentration and viscosity, with or without additional wheat gluten. Our findings indicate that β-glucan is a key component that determines the rheology of oat-based dough systems and, with that, the technological functionality of oat in dough systems.     

Milling,functional and thermo-mechanical properties of wheat,rye, triticale,barley and oat

The milling potential of hulled barley, hulled oat, triticale, rye and wheat was studied using a long tempering process and a laboratory four-roller mill. Regardless of the investigated cereal, the results indicated a significant influence (p < 0.05) of volume per surface area ratio on the milling yield and ash contents of the flour. The lowest milling yield was obtained in case of hulled oat. Solvent retention capacity profiles were determined for all investigated whole cereals and flours for predicting the contribution of different polymers to the functionality of samples. For all solvents higher values were obtained for the whole cereals compared to the corresponding flour. Thermo-mechanical properties of the whole cereals and refined flours were also investigated. If in case of wheat the gluten proteins play an essential role on dough behaviour during kneading at 30 °C, in case of triticale, rye, hulled barley and hulled oat, the fibers play a major role as well. Thermo-mechanical properties of starch registered a large variation between cereals and/or flours. The lowest torque value corresponding to starch gelatinization (C3) was registered in case of the hulled oat flour, 1.92 Nm, while the highest value in case of rye flour, 2.65 Nm.     

The effect of heat treatment on the soluble protein content of oats

The effect of heat treatment on the soluble protein content in oat groats (Kerstin commercial variety) was evaluated using asymmetric flow field-flow fractionation (AF4) in combination with online multiangle light scattering (MALS) and UV detection. The AF4 method was used to separate the monomeric proteins from globulin hexamer and aggregate proteins and β-glucan polysaccharides in the soluble oat protein fraction. The total amount of soluble protein (with respect to total protein) was reduced to 35.7 ± 4.5 wt. % in heat treated oats from 74.6 ± 5.3 wt. % in non-heat treated oats. The ratio of monomeric to globulin hexamer and aggregate proteins was reduced from 1.82 to 1.48 as a result of heat treatment. Sodium-dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) analysis revealed the selective elimination of protein bands associated with the albumin and prolamin protein fractions as a result of heat treatment. These results were supported through amino acid analysis by cation exchange chromatography coupled with UV detection which revealed a reduction in amino acid residues associated with prolamin. The globulin proteins were found to be less sensitive to heat treatment.     

Immunochemical analysis of oat avenins in an oat cultivar and landrace collection

Oats have been found to be tolerated by most celiac disease patients, and oats are generally considered a good and safe addition to the gluten-free diet. There have been claims that some individual oat cultivars are harmful or immunogenic for celiac disease patients. In this study, we investigated 26 oat cultivars and landraces from the current breeding market and literature. Their total protein content ranged from 15.3% to 23.1% of which avenins ranged from 6.8% to 10.9%. Immunological activities of avenins were evaluated using immunochemical analyses using monoclonal antibodies (mAb) R5 and G12. No immunological activity of the oat cultivars was observed by mAb R5 either in immunoblotting or enzyme-linked immunosorbent assay (ELISA). mAB G12 showed no activity in immunoblotting, but gave responses between 13 and 53 mg/kg in ELISA for total avenin extract. To understand the varying G12 activity, avenins were further fractionated. One avenin fraction showed a higher G12 response than the other fractions. Protein sequence comparison suggests that there is no direct binding to avenin-specific T-cell epitopes but the differences in repetitive regions in avenins may contribute to varying results in G12 ELISA.     

Molecular characterisation of 36 oat varieties and in vitro assessment of their suitability for coeliacs’ diet

Coeliac disease (CD) is a chronic intolerance to gluten, contained mainly in wheat, rye and barley. The only therapy at present is the lifelong exclusion of gluten from the diet.Whether oats can be considered safe for CD patients has long been debated, and oats have been included among gluten-free ingredients only recently (EU Regulation 41/2009), provided the gluten content does not exceed 20 ppm.The aim of this study was to evaluate the suitability of 36 different oat cultivars for CD patients using biochemical and immunochemical approaches. The cross-reactivity between avenins and gliadins was evaluated by both SDS-PAGE/Immunoblotting and ELISA.The protein pattern of each oat cultivar showed both qualitative and quantitative differences that correlated with different binding affinity for specific anti-gliadin antibodies in immunoblotting. In most oat samples, the content of cross-reactive proteins measured by ELISA was below 20 ppm, but in a few varieties was above 80 ppm.Although the taxonomic and biochemical characteristics of oats allow to conclude that their use could be safe for CD patients, it is essential to select those cultivars having the lowest level of gluten-like proteins.     

Duration of vegetative and generative development phases in oat cultivars released since 1921

Genetic yield improvements in oat (Avena sativa L.) cultivars grown at high latitudes have resulted from marked changes in harvest index and yield components. This study was designed to investigate whether such changes have entailed alterations in duration of different developmental phases: vegetative, generative and grain filling phases and pre-anthesis generative sub-phases such as pre-fertile, pre-abortion, fertile pre-abortion, fertile and abortion sub-phases. We tested 14 oat cultivars released between 1921 and 1988 and 6 breeding lines. Ten randomly sampled plants of each oat entry were collected every 3–4 d (18 times) from seedling emergence until pollination, and apical developmental stages were determined on the most advanced spikelet. Cumulated degree-days (Cdd) for each critical developmental stage and component phases were determined (5 °C as a base temperature). At each measurement the number of leaves, green leaves and tillers on main shoot, apex length (mm) and height to the uppermost node, and stipule (cm) were recorded. Phyllochron (°C d leaf⁻¹) and relative elongation rates (RER) for height characterising traits were calculated. Grain filling was the only period altered by breeding, while no consistent effects on duration of vegetative and generative pre-anthesis phases and sub-phases were detected. Different developmental phases were interrelated: in some cases cultivars with similar duration of pre-anthesis phase, however, differed in duration of some pre-anthesis sub-phases. Their duration was not, however, consistently associated with measured growth and yield parameters. Likely long days that make the northern growing conditions exceptional and unique, substantially narrowed the differences among oat entries in duration of different developmental phases, thereby making their role also less critical in yield determination contrary to the situation in the main global temperate cereal production regions.     

Evaluation of early mature naked oat varieties as a summer-seeded crop in dryland northern climate regions

Increased land degradation and shortage of forage resources for animal production over-winter have accentuated the need for alternative cropping systems in northeast China. While short frost-free period and cool temperatures are major limitations to cereal grain production in the northern regions of China (45°N, 122°E), crop varieties that are able to produce food and feed in short growing season and tolerant to low temperature may extend the total cropping period. Three hulless oat (Avena sativa L.) lines, Baiyan 9015, Baiyan 9017 and Baiyan 9044, were bred and tested for 3 years (2004–2006) to determine their suitability for summer seeding in a double cropping system. The new lines were sown both in the spring and summer to provide growers with opportunities to harvest two grain-crops in a year. Averaged across 3 years, Baiyan 9044 produced 2.5 and 1.6 Mg ha⁻¹ yr⁻¹ grain yield when sown in spring and summer, respectively. The new lines seeded in 20th or 21st July and harvested in early October allowed utilization of an average of over 1500 growing degree days (GDDs). For grain yield alone, the net income for two oat crops a year was up to 1390 Chinese yuan (RMB) ha⁻¹, more than that of growing a single oat crop in 3 years, or in most cases, equivalent to monocultured corn (Zea mays L.) production, the dominant crop in the region. In addition, an average of 5 Mg ha⁻¹ of oat straw was produced as valuable forage fodder for the livestock industry, which was in great demand for over-wintering animals. Furthermore, in the traditional single small grain cereal cropping system, bare ground after harvest leads to severe water and wind erosions. Our results indicate that the new oat lines could be a potential crop for summer seeding, particularly when spring-seeded crops fail due to abiotic (hail, drought, etc.) or biotic (e.g. insects) stresses. The double cropping system provides growers with a potential opportunity to facilitate the farming strategy of food, cash crops and control soil erosion in the region.     

Optimizing dosage of sethoxydim and fenoxaprop-p-ethyl with adjuvants to control wild oat

Using adjuvants to optimize and increase the efficacy of herbicides is an acceptable manner to reduce herbicides undesirable impact on the environment. Therefore, to detect suitable adjuvants for sethoxydim or fenoxaprop-p-ethyl, two dose-response experiments were conducted separately. The treatments consisted of six doses of sethoxydim or fenoxaprop-p-ethyl with and without adjuvants of Frigate, Citogate and Adigor against wild oat (Avena fatua L.). Moreover, the surface tension of a range of concentrations of adjuvants and adjuvants + sethoxydim or fenoxaprop-p-ethyl aqueous solutions was determined. Lower and higher surface tension values were obtained with aqueous solution of Citogate and Frigate alone and with herbicides. When adjuvants were combined with herbicides, wild oat control was significantly increased and was more than when were used alone. Between evaluated herbicides, adjuvant receptivity for sethoxydim was higher than for fenoxaprop-p-ethyl. Among evaluated adjuvants, the addition of Frigate and Adigor had the lowest and the highest effect, respectively, on the performance of sethoxydim or fenoxaprop-p-ethyl in controlling wild oat, which supports the solubilizing nature of cuticular waxes by Adigor as a theory.     

Changes in the concentration of avenanthramides in response to salinity stress in CBF3 transgenic oat

Oat avenanthramides have long been known to possess potential nutraceutical and therapeutical properties. The change in avenanthramides 2p, 2c and 2f concentration in four salinity tolerant transgenic oat plants containing CBF₃ gene and non-transgenic control exposed to different levels of salinity stress was investigated. Determination of oat avenanthramides at the nano-scale level was performed using a well-optimized and highly sensitive sequential injection chemiluminescence (SIA-CL) method enhanced by eco-friendly gold nanoparticles biosynthesized from oat biomass extract. Under the conditions of this study, the predominant avenanthramide, which also exhibited the strongest scavenging capacity, was 2c followed by 2p and 2f. At no stress, there was no significant (p ≤ 0.05) difference between the transgenic lines and control regarding the concentrations of the three determined avenanthramides. After exposure to 250 mmol L⁻¹ NaCl, avenanthramide 2c dramatically increased by 170.9%, 580%, 353.6%, 457.6% and 229.1% in the control and the four transgenic lines, respectively. Among the transgenic lines, Agrogle-1 maintained the highest avenanthramides concentration under all salinity levels with maximum values of 71.5 mg kg⁻¹ for 2p, 221.0 mg kg⁻¹ for 2c and 62.0 mg kg⁻¹ for 2f detected at 250 mmol L⁻¹NaCl. The results of this study demonstrated that oat avenanthramides might have a potential role in enhancing abiotic stress tolerance in oats.     

Chemical composition and sensory characteristics of oat flakes: A comparative study of naked oat flakes from China and hulled oat flakes from western countries

Oats are generally considered as a health food and widely accepted by human beings nowadays. Oat flakes are the main commercial oat products around the world. In order to understand the chemical composition and sensory characteristics of the naked oat flakes from China and the hulled oat flakes from western countries, 37 flake samples from China and 44 samples from western countries (8 from the USA, 8 from Canada, 5 from Sweden, 8 from Denmark, 7 from the United Kingdom, and 8 from New Zealand) were investigated in the present study. The results indicated that naked oat flakes showed significantly higher (P < 0.01) contents of lipid and Na, a higher level of whiteness (P < 0.05) and lower (P < 0.01) contents of β-glucan and Fe, compared to hulled oat flakes from western countries. No significant differences of Zn, Ca, and total ash contents were observed between naked oat flakes and hulled oat flakes. In addition, naked oat flakes showed significantly higher water absorption index at room temperature (P < 0.01) when compared with hulled oat flakes. Hulled oat flakes showed higher sensory evaluation score than naked oat flakes (P < 0.01).     

Quantitative analysis of inositol phosphate contents in oat products using an anion exchange chromatographic method

Oat has gained interest due to its high nutritional value. When utilising oat fractions rich in dietary fibre, their inositol phosphate (InsP, including phytate) content is considerably high due to the lack of active phytase in the kilned oat ingredients. The high InsP content is linked to decreased mineral absorption in the gut, but the mineral-binding ability of InsPs also results in antioxidativity and a decrease in starch hydrolysis, thus lowering glycaemic response. This study aimed to further develop an anion exchange liquid chromatographic method for quantification of different InsP forms from oat products and to study the changes in the InsP contents resulting from the differences in the ingredients or processes. The method was applicable for quantifying such InsP forms that can effectively bind minerals. The InsPs were stable at moderate temperatures and in the oat baking process, but a significant degradation occurred during the high-temperature treatments, extrusion, and bacterial fermentation.