Cereal Chem 50:489 - 495.  |  VIEW ARTICLE
Protein Concentrates from Oat Flours by Air Classification of Normal and High-Protein Varieties.

Y. V. Wu and A. C. Stringfellow. Copyright 1973 by the American Association of Cereal Chemists, Inc. 

Oat groats, as well as first and second flours, from a high-protein variety (Garland) and from a normal- protein variety (Sioux) were finely ground and air-classified to yield fractions with protein contents (nitrogen x 6.25) ranging from 4 to 88%. Air classification of the oat flours produced a unique fraction (83 to 88% protein) not previously observed for wheat, rye, corn, sorghum, or triticale flours. This fraction (2 to 5% by weight) accounted for 14, 16, and 7%, respectively, of the total protein in first and second flours and groats. The next fraction (25 to 29% by weight) with 15 to 39% protein accounted for total protein from flours of 38 to 48%, and with 21 to 29% protein from groats, 31 to 33%. The first and second flours gave a better air-classification response than ground groats, and the high-protein variety gave better results than normal-protein oats. Amino acid analysis of all fractions indicated high-lysine levels from 3.9 to 5.9 g. per 16 g. nitrogen and adequate total sulfur amino acids. Data showed that air classification of oat flours and ground groats produced protein concentrates of good amino acid composition and could provide a new food ingredient suitable for a variety of uses.