What is it about?
In recent years, there has been a huge increase in the demand for protein ingredients, especially plant proteins. The protein content of oat is higher in comparison to other cereals, such as wheat, making it a good cereal-based protein source.
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Why is it important?
The review highlights structural and functional features of oat proteins as well as its functionality. Another important aspect discussed is the impact of cultivar and growing environment on structure and functionality. With new insights into oat proteins, the paper provides a starting point for using oat in the food industry
Perspectives
I hope this article provides helpful information to revitalize oat proteins as a functional food ingredient and open up new possibilities for its utilization in diverse food applications
Maneka Malalgoda
University of Manitoba
Read the Original
This page is a summary of: Oat protein as a novel protein ingredient: Structure, functionality, and factors impacting utilization, Cereal Chemistry, October 2021, Wiley,
DOI: 10.1002/cche.10488.
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