CO2-defatted oats: Solubility, emulsification and foaming properties
Üİ Konak, D Ercili-Cura, J Sibakov… - Journal of cereal …, 2014 - Elsevier
Functional properties of conventional oat materials are relatively poor with respect to foam
and emulsion formation and stabilization. This is largely due to the poor solubility of oat
proteins and the presence of lipids in aqueous extracts of oats. In the experimental part of
this study, extracts were prepared from different type oat flours (oat endosperm flour, oat fine
flour, CO 2-defatted whole oat flour and CO 2-defatted oat flour) with a buffered aqueous
extraction procedure at acidic (pH 4.5 and 6.5) and basic (pH 8.5 and 10.5) regions. The …
and emulsion formation and stabilization. This is largely due to the poor solubility of oat
proteins and the presence of lipids in aqueous extracts of oats. In the experimental part of
this study, extracts were prepared from different type oat flours (oat endosperm flour, oat fine
flour, CO 2-defatted whole oat flour and CO 2-defatted oat flour) with a buffered aqueous
extraction procedure at acidic (pH 4.5 and 6.5) and basic (pH 8.5 and 10.5) regions. The …