Overview

Unlock oat protein's full potential from extraction to food application Oat protein offers a hypoallergenic, gluten-free alternative with 12-20% protein content and a balanced amino acid profile, yet extraction challenges and limited consolidated research have slowed its adoption. Oat Protein: Processing, Function, and Applications provides a focused, data-driven treatment of oat protein's structural properties, nutritional benefits, functional characteristics, and role in sustainable plant-based food systems. The book examines bioactive peptides associated with potential role in chronic disease prevention, emulsification behavior, and solubility characteristics that inform formulation decisions. Processing techniques are evaluated for their ability to improve functional properties. Case studies on oat milk and plant-based meats illustrate real-world applications, while carbon footprint analysis connects product development to the United Nations Sustainable Development Goals. Readers will also find: Comparative analysis of oat protein with other cereal and legume proteins covering consumer acceptance, allergenicity, and environmental impact Strategies for incorporating oat protein into dairy alternatives, plant-based meats, and gluten-free baked products formulations Detailed coverage of oat protein's amino acid composition including essential amino acids such as lysine, valine, and isoleucine for nutritional evaluation Examination of extraction and isolation methods addressing scalability challenges faced during industrial oat protein production Insights into how oat protein transitions from a processing byproduct into a primary functional ingredient This book serves food scientists, nutritionists, and industry professionals working in food processing, dietary supplement formulation, or ingredient development. It equips readers with the scientific foundation and practical strategies needed to evaluate, extract, and apply oat protein across diverse product categories.

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9781394369492

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XINZHONG HU is a Professor at Shaanxi Normal University, China. He serves as Chief Scientist of Oat Processing at the China Agricultural Research System for the Oat and Buckwheat Industry and as Secretary General of the Miscellaneous Grain Committee of the China Food Industry Association. HAMAD RAFIQUE is a postdoctoral researcher at Shaanxi Normal University, China. His research focuses on oat protein chemistry, bioactive compounds, and nutrition, with expertise in bioactive peptides and functional food development. TIAN REN is an Associate Professor at Shaanxi Normal University, China. She earned her PhD from Auburn University, USA, and has focused her career on food processing and smart food packaging.

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