Cereal Chem 50:481 - 488.  |  VIEW ARTICLE
Oat Protein Concentrates from a Wet-Milling Process: Composition and Properties.

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

Protein concentrates, starch, and residue fractions produced by a wet-milling process from ground oat groats with moderate- and high-protein contents were analyzed for amino acid composition, protein, starch, fat, fiber, ash, and various neutral carbohydrates. The concentrates, which have a bland taste, contain from 59 to 75% protein (nitrogen x 6.25) with 3.9 to 4.1 g. lysine and 3.3 to 4.3 g. total sulfur amino acids per 16 g. nitrogen. The concentrates are low in fiber (0.1 to 0.2%), have 3.5 to 4.5% ash, no starch, and from 2.2 to 23.3% total carbohydrate. Protein concentrate from Garland groats has 10.1% fat, whereas defatted Wyndmere groats give a protein concentrate with 0.3% fat. The starch fraction is essentially composed of pure starch without any other carbohydrate. Protein concentrate from defatted Garland groats has a nitrogen solubility of 83% at pH 2.1, a minimum solubility (15%) around pH 5, and 95% solubility at pH 11.4.