Oat protein as an alternative protein source for semi-solid foods

Oat is an important source of soluble dietary fiber, β-glucan. During the industrial production of β-glucan a protein-rich fraction remains as a by-product. Recovery of this protein results in a source of vegetable protein for food and will improve the overall economy of the process. Within the framework of the ERA-Net SUSFOOD project OATPRO, “Engineering of oat proteins: Consumer driven sustainable food development process” food applications for the protein-rich by-product arising from ß-glucan production have been developed. The challenge is to characterize but also functionalize the resulting oat protein concentrate for application in semi-solid food to replace dairy or soy and to produce plant-protein enriched products. Depending on the classification of the food system, different functional properties are important. Among all, protein solubility is the most important property, followed by surface-activity (foaming and emulsification), gelling capacity, fat- and water-binding. The present webinar gives insight into the composition, functional properties as well as limitations of oat protein concentrate regarding its applicability in semi-solid food for example foams, emulsions and acid-induced gels. Possibilities of improvement can be examined from the low solubility especially at acidic pH limiting the functional properties. To broaden oat protein applications as a food ingredient, tailoring of functionality is necessary.