Enzyme-assisted conversion of oat flour into protein isolate

Oat flour has high levels of nutrients, especially proteins, fibre and starch. While the starch and fibre is widely used in food formulations, the protein portion lacks extensive utility in the food industry. In order to extend the value-added utilization of oats, there is need to produce commercial-grade protein products. This work is highly relevant because of the current emphasis on plant proteins and their use to promote human health. The aim of this work is to develop a processing method that will enhance separation of the proteins from the other nutrients. An aqueous-based extraction process will be developed to separate the proteins from the other nutrients. The isolated proteins will then be investigated for potential use as novel ingredients to formulate high quality food products. The work will enable the partner organization become a major player in the global plant protein market and provide significant economic returns.

Faculty Supervisor:

Rotimi Aluko

Student:

Partner:

Richardson Milling Limited

Discipline:

Life Sciences

Sector:

Manufacturing

University:

University of Manitoba

Program: