New sources of protein: oats as a sustainable alternative
oats are rich in protein, but have hardly been used as a source of protein to date. Its processing is technically challenging. A research team at Anhalt University of Applied Sciences is investigating how oat protein can be better utilized.
Oat protein as a challenge for food technology: how can it be turned into a stable product?
Uwe Jacobshagen
Background: Why oat protein?
Drinks, yoghurt, cheese and spreads - more and more food manufacturers are looking for plant-based alternatives to milk. However, plant proteins have different properties to animal proteins. Oat protein poses a particular challenge: It is poorly soluble and does not form a stable foam or gel structure like milk or soy proteins, for example. Nevertheless, oats are a promising raw material. The plant can be cultivated with high yields and contains around ten percent protein. Due to these properties, the Federal Ministry of Food and Agriculture (BMEL) is funding research into new potential uses with the "funHapro" project.
Challenge: Making oat protein functionally usable
Oats are one of the oldest cultivated plants and have so far played a role in human nutrition mainly in the form of oat flakes and - more recently - as an oat drink. The carbohydrates of the oat grain are mainly used for this, while the proteins are more of a by-product. "For a specific use, we need to improve the properties of the protein and develop suitable processing methods," says Lisa Höhme-Matthes, research assistant at Anhalt University of Applied Sciences. For the "funHapro" project, she and two other researchers are investigating how oat protein can be modified.
Ultrasound and hydrolysis for better oat proteins
A key research approach is the use of high-intensity ultrasound. Initial tests show that this treatment causes the oat protein to disperse more stably in liquids. "This means that the protein settles less and can therefore be processed better, for example for high-protein oat drinks," explains Lisa Höhme-Matthes. Another process is enzymatic hydrolysis. Enzymes split the protein into smaller parts, which changes its properties and - for example - makes it easier to form bonds. The process is well established in food technology. "But for oats, we still need the right biochemical tools, i.e. the right enzymes," says Prof. Dr. Thomas Kleinschmidt, explaining the need for research. He is head of the "funHapro" project and the food process engineering working group at Anhalt University of Applied Sciences.
From oat drink to cheese: where oat protein could be used
If optimization is successful, oat protein could be used in many new products. Milk alternatives that can compete with animal products not only in terms of taste but also function are particularly promising. Oat products also offer health benefits: they contain beta-glucans, which have been shown to lower cholesterol levels according to the EU Health Claims Regulation.
Global significance: sustainable proteins for the future
The demand for plant-based proteins is growing worldwide. As a domestic source of protein, oats have the potential to make an important contribution to food security. But a broader use of oats also makes sense from a nutritional point of view: "We are still concentrating on replacing animal proteins," says Prof. Dr. Thomas Kleinschmidt. "But what about completely new oat-based products? Fermented oat products, for example, could be the next step."
Food Process Engineering at Anhalt University of Applied Sciences
The expertise for innovative oat research at Anhalt University of Applied Sciences has its roots in milk research. Prof. Dr. Thomas Kleinschmidt's Food Process Engineering working group has unique experience in protein processing - from hydrolysis and membrane filtration to high-intensity ultrasound and drying processes. Over the past 20 years, more than 40 research projects have been carried out in this field. Their findings have been incorporated into numerous processes and products in the dairy industry. One well-known example from the consumer sector is the plant-based whipped cream "Schlagfix", which is still available on the market today.
The "funHapro" project
The corporate partners of the Food Process Engineering working group in the "funHapro" project are: H & J Brüggen KG and Obermühle Herbsleben. The research will be funded by the BMEL from 2023 to 2026. Prof. Dr. Thomas Kleinschmidt can be reached at: +49 (0) 3496 67 2539, Thomas.Kleinschmidt@hs-anhalt.de. Lisa Höhme-Matthes is available for questions at +49 (0) 3496 67 2535 and lisa.hoehme-matthes@hs-anhalt.de. Topics and projects of the Food Process Engineering working group can be found on the homepage of Anhalt University of Applied Sciences.
Note: This article has been translated using a computer system without human intervention. LUMITOS offers these automatic translations to present a wider range of current news. Since this article has been translated with automatic translation, it is possible that it contains errors in vocabulary, syntax or grammar. The original article in German can be found here.
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