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Protein Nutritive Value of Hinoat and Scott Oat Cultivars and Concentrates
Author(s) -
GOULET G.,
AMIOT J.,
LAVERGNE D.,
BURROWS V.D.,
BRISSON G.J.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb10884.x
Subject(s) - cultivar , isoelectric point , chemistry , avena , food science , isoelectric focusing , biological value , chromatography , zoology , biochemistry , botany , biology , enzyme
Protein sources studied were oat groats, oat crude protein extracted at pH 9.5 (PE) and oat protein concentrate obtained by isoelectric precipitation (PC) of the alkaline extract. PER of Scott proteins was higher than that of corresponding Hinoat proteins: 2.31 ± 0.17 vs 2.15 ± 0.12 for groats, 2.08 ± 0.13 vs 1.93 ± 0.11 for PE and 2.11 ± 0.12 vs 1.97 ± 0.06 for PC. However, for both cultivars, PERs of PC and PE were lower than PER for groats. There was no difference between NPR of Scott and Hinoat for the same protein fractions. Apparent digestibility coefficient (ADC) of Scott proteins were lower than the corresponding Hinoat proteins, and for both cultivars protein ADCs were in the following order: PC > PE > groats.