ArticleFood chemistry: X2025
Enzyme activity and constituent extractability of kilned and non-kilned oats at pH values relevant for acidic food fermentations.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Impact of kilning on the fermentability of oat wholemeal flour and related bioconversion of starch, protein, dietary fibre, and phytate.Current research in food science · 2026Article
- Improving protein extractability from oats using malted cereal extracts under acidic fermentation-like conditions.Current research in food science · 2026Article
- Colloidal state and emulsifying properties of protein isolates from kilned and non-kilned oats.Current research in food science · 2026Article
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Authors and funding
8 authors.
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Abstract
Oat fermentation is often hampered by reduced enzymatic activity caused by kilning. We here investigate whether different enzymatic activities of oats at acidic-fermentation-relevant pH can enhance their nutritional and functional properties. Enzymatic activity (protease, xylanase, β-glucanase, amylase, phytase, and lipase) was assessed in kilned and non-kilned oat suspensions at pH 3.5-7.0. Then, changes in dietary fibre and protein extractability and starch and phytate hydrolysis were evaluated after a 24-h incubation (with added antimicrobials to ensure no fermentation occurred) at pH 6.4, pH 4.0, and under gradual acidification. Non-kilned oats exhibited higher enzymatic activities overall. Arabinoxylan and β-glucan extractability of non-kilned oats (23-26 % and up to 73 %, respectively) were higher than of kilned oats (11-12 % and 40-46 %, respectively). Incubated non-kilned oat demonstrated higher starch (4-5 %) and phytate hydrolysis (43-49 %). These findings highlight the potential of fermenting non-kilned oats to improve oat-based foods like sourdough bread and fermented dairy or meat alternatives.
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