Xylanases and high-degree wet milling improve soluble dietary fibre content in liquid oat base

Milad Mohammadi, Siri Norlander, Martin Hedström, Patrick Adlercreutz, Carl Grey

Research output: Contribution to journalArticlepeer-review

Abstract

The growth of plant-based food and drink substitutes has led to increased interest in oat-based milk substitute as a dairy milk alternative. Conventional liquid oat base (LOB) production results in a fibre-rich insoluble by-product and loss of valuable macronutrients. This study investigates the use of xylanase enzymes to release insoluble arabinoxylan (AX) fibre and employs different degrees of milling in the LOB manufacturing process, with the aim to reduce insoluble waste and simultaneously increase soluble dietary fibre in oat-based milk substitutes. The combination of decreased mill gap space from 1 to 0.05 mm and addition of GH10 xylanase, resulted in a homogenous LOB product and solubilization of all available AX. Potential prebiotic arabinoxylooligosaccharides of DP3-7 from GH10 hydrolysis were identified using HPAEC-PAD and MS analysis. These findings demonstrate the value of utilizing xylanases and fine-milling in LOB manufacturing, offering a sustainable approach to maximize health benefits of oat-based beverages.

Original languageEnglish
Article number138619
JournalFood Chemistry
Volume442
DOIs
Publication statusPublished - 2024 Jun 1

Subject classification (UKÄ)

  • Nutrition and Dietetics
  • Food Engineering

Free keywords

  • Arabinoxylan
  • AXOS
  • Corundum mill
  • Enzymatic processing
  • Liquid oat base
  • Xylanase

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