Oats are the fifth largest cereal crop in the world. China,
as one of the cradle lands for oats, produces about 700 thousand tons per year.
However, the oat consumption in China is very low so far. Besides consumer's
habits, one critical aspect is a lack of detailed information on the dietary
advantages of oats grown in China. Many studies carried out in the world have
shown that oats are an all-value cereal with high quality protein and fatty
acids. Unlike other cereal proteins, oat seed protein has poor solubility at
neutral and slightly acidic pH. The properties of oat protein concentrate and
iso-late have been improved through modification by chemical and exogenous
enzymes , but these methods are high cost, require complex treatments and often
result in bitterness in the final product In recent years, Oats have attracted
research and commercial attention mainly due to their high contents of 0-
glucan and phenolic compounds with high antioxidant activities
Seeds
are at the peak of quality at the time of physiological maturity. After this
stage, the seed declines in vigor until it eventually dies Seed vigor, which is
one of the measures of seed quality, has been the focus of much research in
recent years. Oxygen radical, antioxidant enzyme and membrane lipid
peroxidation levels were measured in order to explore the intrinsic mechanisms
of deterioration in oat seeds stored for 6 and 12 months at 4°C with different
moisture contents. Seeds of different moisture contents were also aged for 48
hours at 45°C. Germination declined significantly the higher the seed moisture
content in all three treatments. Similar trends of declining activities of
catalase (CAT), ascorbate peroxidase (APX) and superoxide dismutase (SOD) as
moisture content increased were observed. In accordance with the antioxidant
enzyme activity change, O2 production rate and malondialdehyde (MDA) content
increased in the HTA seeds as moisture content increased, indicating that
antioxidant systems could play an important role in determining the level of
seed deterioration under HTA. However, similar O2·- production rate and MDA
content change with changes in moisture content were not observed in either
LTS6 and LTS12 seeds.
Oats are the fifth largest cereal crop in the world. China,
as one of the cradle lands for oats, produces about 700 thousand tons per year.
However, the oat consumption in China is very low so far. Besides consumer's
habits, one critical aspect is a lack of detailed information on the dietary
advantages of oats grown in China. Many studies carried out in the world have
shown that oats are an all-value cereal with high quality protein and fatty
acids. Unlike other cereal proteins, oat seed protein has poor solubility at
neutral and slightly acidic pH. The properties of oat protein concentrate and
iso-late have been improved through modification by chemical and exogenous
enzymes , but these methods are high cost, require complex treatments and often
result in bitterness in the final product In recent years, Oats have attracted
research and commercial attention mainly due to their high contents of 0-
glucan and phenolic compounds with high antioxidant activities
The process of cereal seed germination has been used for
centuries for the purpose of softening the kernel structure, improving its
nutritional value, and reducing anti-nutritional effects. In fact, the
germination process is also one of methods used to improve the functionality of
oat seed protein. During germination, oat seed proteins were de-graded to
increase the soluble protein content , and the oat protein properties were
improved without any chemical modifications being required. After germination
and subsequent drying, oat malts can be used as good replacements for barley
malt in the brewing industry, and also can be used as ingredients in some convenience
foods .
The chemical composition of malted oat seeds depends on the
conditions and the level of germination,
and its sensory pro-file depends on the processing parameters of
subsequent drying such as drying speed and temperature profile, as well as
drying methods. Therefore, the level of germination and drying will affect oat
product quality and commercial utilization.
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