Protein quality and functional component analysis of oat hydrolysate powder

Hae-Won Park; Ha Young Park; Yu-Young  Lee; Jeongnam Lee; Narae Han

doi:10.7740/kjcs.2026.71.2.079

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2026 Vol.71, Issue 2 Preview Page

Original Research Article

Protein quality and functional component analysis of oat hydrolysate powder 귀리 가수분해 분말의 단백질 품질특성 및 기능성분 분석

1 June 2026. pp. 79-88

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Abstract

This study assessed the effects of enzymatic hydrolysis and subsequent processing on the protein quality and functional properties of oats (Avena sativa L. cv. ‘Daeyang’) for its potential application as a plant-based protein. Samples included untreated oat (Control), concentrated oat hydrolysate (COH), clarified hydrolysate powder (CHP), and non-clarified hydrolysate powder (NCHP). Crude protein content was reduced in COH and CHP groups, whereas NCHP group maintained protein content comparable to that of the Control group. Additionally, total amino acid and branched-chain amino acid contents were relatively well preserved in the NCHP. Lysine was identified as the first-limiting amino acid in all samples. Although in vitro digestibility slightly reduced after enzymatic hydrolysis and subsequent processing, all treated samples retained relatively high digestibility values. The highest protein digestibility-corrected amino acid score was observed for NCHP (0.42). Total avenanthramide content was highest in NCHP (308.79 µg/g DW) and lowest in COH. In contrast, total polyphenol and flavonoid contents, along with antioxidant activities, were the highest in CHP. Overall, enzymatic hydrolysis and subsequent processing differentially affected the nutritional and functional characteristics of oats. NCHP exhibited superior protein quality and higher levels of oat-specific functional compounds, whereas CHP exhibited superior antioxidant properties. These findings indicate that the processing conditions following enzymatic hydrolysis can be strategically Controlled to develop oat-based functional ingredients with targeted nutritional and functional properties.

Keywords

antioxidant activity

avenanthramides

enzymatic hydrolysis

fractionation

PDCAAS

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Information

Publisher :The Korean Society of Crop Science
Publisher(Ko) :한국작물학회
Journal Title :The Korean Journal of Crop Science
Journal Title(Ko) :한국작물학회지
Volume : 71
No :2
Pages :79-88
Received Date : 2026-05-16
Revised Date : 2026-05-19
Accepted Date : 2026-05-20
DOI :https://doi.org/10.7740/kjcs.2026.71.2.079

The Korean Journal of Crop Science ISSN:0252-9777(Print) 2287-8432(Online) 한국작물학회지

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