| الوصف: |
Oat has recently received widespread attention owing to its relatively high protein content (15-20%) among cereals. Given the increased use of plant proteins in the food industry, oat protein isolate is also considered a sustainable plant protein alternative. The characteristics of oat protein depend on both genotype and the environment in which it is grown. Therefore, the genotype × environment interaction (G × E) has a major influence on protein composition, structure, and functionality which is of great importance in the context of end product quality and consistency. The goal of the first study of the thesis was to evaluate the effect of G × E on oat protein structural characteristics and functionality using three oat genotypes (Summit, AC Morgan, and CS Camden) grown in three different environments (Manitoba, Alberta, and Saskatchewan) in the Canadian Prairies. The second study aimed at determining the effect of G × E on the relative protein composition through SE-HPLC and the use of LC-MS for protein identification. Oat protein isolate (OPI) was extracted from defatted oat flour at pH 9 at a 1:5 flour:NaOH ratio and precipitated at pH 5.3. The OPI samples were freeze-dried and evaluated for structural characteristics such as protein profile, surface hydrophobicity, secondary structure, and denaturation characteristics, as well as functional properties such as solubility, foaming, emulsification, and gelling. All structural and functional tests were conducted at pH 7. The first study indicated that oat protein content, protein profile, and functional properties are dependent on genotype and the environment. The surface hydrophobicity indicated a stronger impact from the growing environment and samples from Alberta showed the highest surface hydrophobicity. The denaturation temperature for OPI ranged from 110.2 -111.6 °C. The water solubility of OPI was significantly impacted by G × E, where the solubility ranged from 13-30 %. Samples Alberta – Summit exhibited the highest foaming capacity, while all samples ... |
