Cereal Chem 72:132-134  |  VIEW ARTICLE

NOTE: Enriched Protein- and beta-Glucan Fractions from High-Protein Oats by Air Classification.

Y. V. Wu and A. C. Stringfellow. Copyright 1995 by the American Association of Cereal Chemists, Inc. 

High-protein oat groats were defatted once (1X) or three times (3X) and air-classified. The protein contents of the 1X and 3X defatted materials were 23.4 and 23.5%, respectively; the combined high- protein fine fractions from air classification had protein contents of 30.1 and 32.7%. These fractions accounted for 21 and 24% of the weight (and for 27 and 33% of the total protein) of the 1X and 3X defatted groats, respectively. The coarse residue fraction (greater than 30 micrometers) from air classification of 1X and 3X defatted groats had beta-glucan contents of 16.9 and 17.7%, respectively, compared with 6.1-6.2% in the original defatted groats. These coarse residue fractions accounted for 30 and 28% weight and 82% of total beta-glucan of the 1X and 3X defatted groats, respectively. Useful protein shifting was 25% for the 1X and 30% for the 3X defatted groats. Useful beta-glucan shifting was 104% for the 1X and 107% for the 3X defatted groats. Air classification of high- protein oat groats may have commercial potential for producing protein concentrate and enriched beta-glucan fraction in a single process.