Work

Impact of ultrasound–enzyme pretreatment sequence on recovery and functionality of proteins from an oat fiber-rich side stream

Year: 2025

Type: article

Abstract: Oat bran processing residue, rich in residual protein and insoluble fiber, is a promising resource for sustainable protein recovery, though its rigid protein–fiber matrix hinders extraction. This study assessed mechanical (wet milling, ultrasound) and biochemical (Viscozyme®) pretreatments, individually and in sequence, before alkaline extraction and isoelectric precipitation. Wet milling slightly improved yields via particle size reduction, while ultrasound alone enhanced protein purity. The combination of ultrasound and enzymatic treatment doubled protein recovery and mass yield, also boosting gelation and viscoelastic strength. Pretreatment order was crucial: ultrasound followed by enzyme treatment yielded higher surface charge and gel strength, whereas enzyme-first produced finer protein particles with moderate gel strength. Ultrasound-first treatments showed lowest phytate retention, enzyme-first the highest. These results reveal the synergistic, sequence-dependent effects of ultrasound and enzymatic pretreatments in releasing protein from fiber-rich oat side stream, supporting their upcycling into functional, plant-based food ingredients.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.103452

Authors: José Villacís-Chiriboga, Helga Guðný Elíasdóttir, Isabel Badager, Mehdi Abdollahi

Institution: Chalmers University of Technology

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Responsible consumption and production

Open Access status: gold

Estimated APC paid: $2,330