Effects of ultrahigh pressure treatment on eating quality of steamed oat and oat protein structure

Oats (Avena sativa L.) with similar amylose content were used to investigate the effects of ultra-high pressure treatment (UHPT) on the eating quality of steamed oat and oat protein structure. Water absorption and texture of steamed oat were evaluated and taste analysis was conducted by electronic t...

Full description

Saved in:
Bibliographic Details
Published in:CYTA: journal of food 2021-01, Vol.19 (1), p.56-62
Main Authors: Ma, Sarina, Zhang, Meili, Shi, Yanbin, Wang, Hongli, Chu, Huan
Format: Article
Language:English
Subjects:
Absorption
Amylose
avena
Avena sativa
calidad de consumo
Eating quality
Electronic tongues
estructura de la proteína
Flavor
High pressure
Industrial production
Oat
Pressure
Pressure effects
Protein structure
Proteins
Scanning electron microscopy
Texture
UHPT
Water absorption
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Oats (Avena sativa L.) with similar amylose content were used to investigate the effects of ultra-high pressure treatment (UHPT) on the eating quality of steamed oat and oat protein structure. Water absorption and texture of steamed oat were evaluated and taste analysis was conducted by electronic tongue after a series of UHPT (400-600 MPa; holding time 5-15 min). The oat protein was extracted from the oat and treated with the same UHPT as the steamed oat (400-600 MPa; holding time 5-15 min). The oat protein structure was scanned by scanning electron microscopy (SEM). The water absorption rate of oat rice was increased by UHPT. Hardness values of steamed oat were reduced while springiness and cohesiveness were increased by UHPT. The UHPT samples showed significant differences in electronic tongue profiles from that of the original samples. The SEM results indicated that the structure of the protein was greatly affected by UHPT. The impact on protein structure significantly increased with an increasing level of pressure and treatment time. In general, the UHPT has strong potential to improve the texture and flavor of oat and change the structure of oat protein during industrial production.
ISSN:1947-6337
1947-6345
DOI:10.1080/19476337.2020.1857847