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Behaviour of oat globulins in lactic acid fermentation of oat bran

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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.

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Acknowledgements

The authors thank the Finnish Food Research Foundation and Tekes (the Finnish Funding Agency for Technology and Innovation) for their support in this work.

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Authors and Affiliations

  1. Department of Food Technology, University of Helsinki, Helsinki, Finland

    Jussi Loponen, Pia Laine, Tuula Sontag-Strohm & Hannu Salovaara

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  1. Jussi Loponen
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  2. Pia Laine
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  3. Tuula Sontag-Strohm
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  4. Hannu Salovaara
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Correspondence to Jussi Loponen.

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Loponen, J., Laine, P., Sontag-Strohm, T. et al. Behaviour of oat globulins in lactic acid fermentation of oat bran. Eur Food Res Technol 225, 105–110 (2007). https://doi.org/10.1007/s00217-006-0387-9

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  • DOI: https://doi.org/10.1007/s00217-006-0387-9

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