Oat protein as a novel protein ingredient: Structure, functionality, and factors impacting utilization

Abstract

AbstractBackground and ObjectivesThis review outlines the current state of oat usage and potential use as a protein ingredient, oat protein extraction techniques, oat protein structure and functionality, and the effect of genotype and environment (G × E) factors on oat protein quality.FindingsOat protein shows structural similarities to soy glycinin and has the potential to be used as a novel functional ingredient in food processing. Additionally, the globulin protein, which accounts for about 70%–80% of oat protein content, exhibits high heat stability than most plant proteins. The protein content of oat is strongly dependent on G × E, as well as agricultural practices, such as fertilizer use, thus, the importance of investigating these factors for increasing oat protein utilization in the food industry.ConclusionsThe versatility of oat protein as a food ingredient is yet to be discovered, and current research addresses some of aspects of oat protein utilization, although more research is needed to determine G × E impacts on oat protein structure and functionality.Significance and NoveltyThis review provides novel insights into how oat protein can be used as a functional protein ingredient in food applications and how structural properties and functionality could be influenced by G × E factors.