Oat protein extraction: The role of oat flourcomposition on extraction yield, purity, and functionality

Oats have attracted considerable attention in the plant-based food market due to their nutritional profile, gluten-free nature, high fiber, and mild flavor. This study focused on producing oat protein concentrates from three oat varieties (Camden, Neville, and Morrison) with differing protein, lipid, and β-glucan contents. An experimental design was employed to optimize alkaline extraction, evaluating the effects of solid-liquid ratio, pH and temperature. Protein yields varied significantly across varieties: Camden (16.9 %-61.1 %), Neville (27.0 %-90.5 %), and Morrison (9.8 %-59.1 %). Extraction parameters and oat variety were crucial in determining both protein content and yield. The oat protein concentrates exhibited distinct compositions, with Camden and Neville having similar profiles (∼70 % protein, 11-13 % lipids), while Morrison had lower protein (46.7 %) and higher β-glucan (14 %) content. Functional properties were influenced by composition, with Camden and Neville showing higher solubility and foaming capacity, while Morrison had higher binding capacities. These results suggest the potential for scaling up oat protein extraction for plant-based product development.