Abstract
AbstractBackground and ObjectivesThe effect of genotype × environment (G × E) on oat protein structural characteristics and functionality was studied using three oat genotypes grown in three different environments across the Canadian Prairies.FindingsThe protein content of oat protein isolate (OPI) ranged from 76.9% to 90.2%. All structural characteristics except protein surface hydrophobicity were significantly impacted by G × E, whereas protein surface hydrophobicity strongly depended on the growing environment. SDS‐PAGE and FT‐IR analysis demonstrated that oat protein profile and secondary structure were significantly impacted by genotype rather than environment. Cultivar Summit grown in Alberta had the highest foaming capacity which was significantly higher than Summit grown in the other environments, indicating a strong influence of environment on OPI foaming capacity.ConclusionThe structure‐function properties of OPI extracted from the given cultivars were influenced by G × E however, further studies are needed to evaluate the stability of the tested cultivars over several years.Significance and NoveltyUnderstanding how OPI structure and functional properties are influenced by G × E will allow better utilization of OPI in the food industry by facilitating the development of OPI ingredients with predictable functional properties.
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