ABSTRACT
Oat protein has some unique features in comparison with other cereal grain proteins. The average amino acid composition of oat proteins is more advantageous from the point of view of nutritional value. The major parts of the oat kernel which are of particular interest to the cereal chemist are the hull, bran, aleurone layer, starchy endosperm, and embryo. Western blot analysis of residual proteins using anti-oat 21S immunoglobulin G has demonstrated conclusively that the major proteins of the oat residue are globulins. Oat protein concentrates have been prepared by alkaline extraction and subsequent isoelectric precipitation, salt extraction, and density separation in aqueous and non-aqueous solvents. Oat protein concentrates and isolates may be used as ingredients for protein enrichment in baked goods and meat products. Most of the metabolically active proteins of oat are in the water-soluble albumin fraction.
