Cereal Chem 50:475 - 480.  |  VIEW ARTICLE
Oat Protein Concentrates from a Wet-Milling Process: Preparation.

J. E. Cluskey, Y. V. Wu, J. S. Wall, and G. E. Inglett. Copyright 1973 by the American Association of Cereal Chemists, Inc. 

A wet-milling process was developed to produce protein concentrates, starch, and residue fractions from dry-milled oat varieties having moderate- (Wyndmere) and high-protein contents (Garland). Different solvents and pH values were evaluated for their effectiveness in extracting an oat protein concentrate in good yield. The optimum yield of protein was obtained in dilute alkali solution (pH 9). Starch and protein were separated from bran by sieving the alkaline dispersion. After the fine suspension was centrifuged to separate pure starch (0.05% nitrogen), the protein solution was adjusted to pH 6 and freeze-dried. The protein content (nitrogen x 6.25) of the concentrate varied between 59 and 89%, depending on the dry- milled fraction and process used, and accounts for up to 88% of total protein in the starting material. This simple process for producing an oat protein concentrate may have commercial potential.