Ekelund Sofie, Gladkauskas Eimantas, Krause Svenja, Sirijovski Nick, Adlercreutz Patrick, Rayner Marilyn, Grey Carl, Tullberg Cecilia
Division of Biotechnology, Lund University, Naturvetarvägen 16, SE-221 00 Lund, Sweden.
Global Oatly Science and Innovation Centre, Rydbergs torg 11, Space Building, Science Village, 224 84 Lund, Sweden.
Foods. 2024 Dec 17;13(24):4083. doi: 10.3390/foods13244083.
The aim of this study was to give insights on the effects of an industrially relevant kilning method, with a focus on lipase inactivation and oat-base production. Storage of non-kilned, dehulled oat kernels in either room temperature or at 37 °C for up to 64 days led to increasing lipase activity with time, despite a decrease in moisture content and water activity, demonstrating the importance of kilning before storage. It was shown that the temperature and relative humidity used during the kilning had a major impact on both protein solubility and lipase inactivation. Steaming with saturated steam at 90 °C for 30 min followed by drying at 100 °C for 30 min was found to be enough to inactivate all lipases but still leave a relatively high protein solubility (42% of the total soluble protein). In the sensory trial, the indication was that kilning was a vital step from a sensory quality perspective, giving a pleasant aroma to the final oat-base product. However, with kilning, the final protein content decreased; thus, these results are important for the development of future oat-base products, where quality, nutritional content, and taste need to be balanced.
本研究的目的是深入了解一种与工业相关的烘焙方法的效果，重点是脂肪酶失活和燕麦基产品的生产。未烘焙的去壳燕麦粒在室温或37°C下储存长达64天，尽管水分含量和水分活度降低，但脂肪酶活性随时间增加，这表明储存前烘焙的重要性。结果表明，烘焙过程中使用的温度和相对湿度对蛋白质溶解度和脂肪酶失活都有重大影响。发现90°C饱和蒸汽蒸30分钟，然后100°C干燥30分钟足以使所有脂肪酶失活，但仍保持相对较高的蛋白质溶解度（占总可溶性蛋白质的42%）。在感官试验中，从感官质量角度来看，烘焙是至关重要的一步，能赋予最终燕麦基产品宜人的香气。然而，经过烘焙后，最终蛋白质含量降低；因此，这些结果对于未来燕麦基产品的开发很重要，在开发中需要平衡质量、营养成分和口感。
