Affiliation
a Kemerovo State University, Kemerovo, Russia
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Abstract
Oats, both separately and as part of other dishes, refer to that healthy food that is regularly consumed by the broad masses of the population of various countries. Oats are a grain crop with a high level of nutrients, such as proteins, fats, minerals and vitamins. The oat grain from other cereals is distinguished by a high protein content and the unique composition of essential amino acids. The high content of β-glucan-soluble fiber allows us to consider oats as part of the complex therapy and prevention of cardiovascular diseases. There are more than 70 types of oats in the world, one of the most cultivated is Avena sativa L . The objects of the study were the samples of oat grains of the Drug [Friend], Adamo and Rysak [Trotter] varieties grown on the territory of the Russian Federation (the crop of 2017). The results of the study of the chemical composition and nutritional value of the samples of oat grains of these varieties have been provided. In the samples of the studied oat grain varieties, the content of proteins, carbohydrates and fats is not inferior to other varieties. The record content of protein, among the samples studied, is noted in the samples of oat grains of the Rysak variety, the minimum content - in the samples of oat grains of the Drug variety. The oat grains of the Adamo variety are characterized by a high content of carbohydrates, their mass fraction in this variety is 76.40%. The protein concentrate of oats grains of the Rysak variety was obtained using two methods: alkaline and acid extraction. The highest efficiency was observed in the alkaline extraction in the presence of an extracting agent - 1 M of the aqueous sodium hydroxide solution. The protein yield was 75.53% at a temperature of 40 ± 2°C, an irrigation module of 1 : 10, an active acidity of pH equal to 11.5 and a processing time of 120 ± 2 min.
Keywords
Oats,
Nutritional value,
Protein product,
Alkaline extraction
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