The effect of deamidation and lipids on the interfacial and foaming properties of ultrafiltered oat protein concentrates. (1st November 2022)

• Record Type: Journal Article
• Authors: Immonen, Mika; Chandrakusuma, Angga; Hokkanen, Sanna; Partanen, Riitta; Mäkelä-Salmi, Noora; Myllärinen, Päivi
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 169(2022)
• Publication Date: 2022-11-01
• Subjects: Oat protein concentrate -- Protein-glutaminase -- Interfacial properties -- Foam properties -- Ultrafiltration; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2022.114016
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: The aim of this study was to investigate the air-water interfacial and foaming properties of oat protein concentrates produced by an enzyme-aided ultrafiltration method with and without deamidation. A further aim was to determine the role of polar and non-polar lipids at the air-water interface and in foams. The deamidated and ultrafiltered oat protein concentrate (DE-UF-OPC) exhibited higher surface tension compared to the ultrafiltered oat protein concentrate (UF-OPC). DE-UF-OPC had a significantly higher negative zeta potential value (−50 mV) compared to the UF-OPC (−38 mV) at pH 7.0. The higher net charge of the DE-UF-OPC may have decreased the equilibrium concentration of oat proteins at the interfacial layer due to higher repulsion between them. Both of the ethanol extracted OPCs exhibited higher surface tension values most likely due to the partial denaturation of albumins and/or globulins. Removal of the majority of non-polar lipids had no effect on the equilibrium surface tension of OPCs. DE-UF-OPC and UF-OPC exhibited some, but limited foaming ability. The removal of non-polar lipids significantly improved the foamability and stability of DE-UF-OPC and UF-OPC, but the removal of polar lipids only improved the foamability of DE-UF-OPC. Graphical abstract: Image 1 Highlights: Deamidation lowered (p < 0.05) the zeta-potential of oat protein concentrates (OPC). Deamidation increased the extent of repulsion between oat proteins. Deamidation increased (p < 0.05) surface tension of oat protein-stabilized interfaces. Partial removal of non-polar lipids improved the foamability and foam stability.