Oat kernel

Knowledge of the amino acids developed slowly during the 19th century, since Mulder (200) and other pioneer workers devoted most of their efforts to the solution of other problems, particularly the elementary composition of proteins. As recently as 1890, Osborne (211) determined the elementary composition of oat-kernel proteins in the first of his now-classical investigations on vegetable proteins. 

Figure 14 Distribution of natural fluorescence in an unstained oat kernel (a) Profile plot of distance (x-axis) Vs relative fluorescence intensity (y-axis) in scan through the mid-point of a kernel cross section, (b) Intensity profile showing fluorescence of phenolic constituents in an oat cross section.

Figure 15 Fluorescence intensity profiles of cross sections of three oat kernels with different levels of mixed-linkage beta-glucan after staining with the beta-glucan specific fluorochrome Calcofluor (highest peaks indicate highest concentrations of beta-glucan). Note that the polymer is not uniformly distributed throughout the kernel.

Water, butyrospermum parkii (shea butter) fruit, glyceryl stearate, glycerin, ethoxydiglycol, squalane, cyclomethicone, avena sat-iva (oat), kernel oil, batyl alcohol, cetearyl alcohol, cetearyl glucoside, dimethiconol, methylparaben, propylparaben, retinol, tocopheryl acetate and triethanol amine. 

The fragmentation pattern of ammonium adducts of digalactosyl DAG (DGDG) species from oat kernels (i.e., [M+NH4] ) was characterized after low-energy CID [24]. The product-ion spectra of these species display the following fragment ions (Figure 9.3d) ... 

The identification of mono-, di-, tri-, and tetragalactosyl-diacylglycerols and their natural estohdes in oat kernels. Lipids 43, 533-548. 

In comparison to other cereals, oats contain a significant level of lipase. Its high activity is released once the oat kernel is disintegrated, crushed or squeezed. Linoleic acid is released from the acyl lipids that are present. It is then converted into hydroxy fatty acids by lipoxygenase and hydroperoxidase enzymes, giving rise to off-flavors (Fig. 15.11). All these enzymes are inactivated by heat treatment and thus quality deterioration can be avoided (cf. 15.3.2.2.2). 

The oat kernel has a fibrous hull, which is inedible by humans. So, the goal in milling oats is to obtain the maximum yield of clean, uniform, sound, whole oat kernels which are free from hulls, floury material, extraneous matter, and undesirable flavors. The hulls range from 21 to 43%, with an average of 25%. 

Kahlon TS. 1989. Nutritional Implications and Uses of Wheat and Oat Kernel Oil. Cereal Foods World 34 872-875. 

There has been much interest in the health benefits of consuming phytosterols, especially since the FDA issued a health claim for their use. These phytochemicals inhibit the absorption of cholesterol from the small intestine, thus effectively lowering total blood cholesterol, and LDL. An amount of only 1 to 3 g per day reduces cholesterol by 5% to 20%. A typical dietary intake of phytosterols varies from 200 to 400 mg per day (White and Weber 2003). The main sterol present in the whole oat kernel and extracted oil is P-sitosterol, followed by campesterol, and stigmasterol. The second dominant sterol in oats is avenasterol (Chung and Ohm 2000). 

Endosperm cell-walls of barley and oats Palm kernels, lupin seed... 

Peterson, D.M. 1995. Oat Tocols Concentration and Stability in Oat Products and Distribution within the Kernel. Cereal Chem. 72 21-24. 

Lipase of castor beans has been studied most extensively (139-146). In addition, lipases have been shown to be present in the seeds or fruit of oil palm (147), lettuce (148), rice bran (149), barley and malt (150, 151), wheat (150, 152-155), oats and oat flour ( 138, 153, 156), cotton (157), tung kernels (158, 159), com (160, 161), millet (162), coconuts (163), walnuts (164), fusarium (165, 166), Cannabis and Cucurbita (167). Lipase aetivitites of various seeds have been eom-pared (140,168). 

Uses Natural antioxidant and fat-sol. vitamin source emollient in cosmetics Trade Name Synonyms Nurture Oat Oil [Nurture] Oat (Avena sativa) flour EINECS/ELINCS 310-127-6 Synonyms Avena sativa Flour, oats Oat flour Definition Powder obtained by fine grinding of the kernels of oats, Avena sativa Uses Abrasive, absorbent, vise, control agent in cosmetics emollient, humectant, conditioner, and lubricant for skin soothing preps. 

Definition Protein obtained from the kernels of oats, Avena sativa... 

Oats have a thicker layer of cell walls in the subaleurone region of the kernel than other cereals do. In addition to p-glucan, oats are a source of many beneficial health compounds (Peterson 2001), including antioxidants such as vitamin E (tocols), phytic acid, phenolic compounds, and avenanthramide flavonoids and sterols are also present. Antioxidants assist in maintaining the stability of processed oat products. Oats can also stabilize oils and fats against rancidity. 

The nutritive value of oats depends to a large extent on the proportion of kernel (groat) to huU. The proportion of hull in the whole grain depends upon the variety, enviromnent and season, and can vary from 23 per cent to 35 per cent (average 27 per cent). Oats of high hull content are richer in crude fibre and have a lower metabohsable energy value than low-htrUed oats. 

The husk of a variant of oats, naked oats Avena nuda), is removed easily during threshing, leaving the kernel. Originally the yield and nutritional quality were low, but an improved variety, Rhiannon, was subsequently developed by the Welsh Plant Breeding Station (now the Institute for Biological and Environmental Rural Sciences). Naked oats have about 130-140 g crude protein, 6 g lysine and 100 g oil/kg DM. 

During the commercial preparation of oatmeal for human consumption, a number of by-products are obtained that are available for animal feeding. When the oats are received at the mill they contain a number of foreign grains, mainly other cereals and weed seeds, which are removed as cockle before processing.The cleaned oats are then stabilised by steaming to inactivate the enzyme lipase, which is located almost entirely in the pericarp of the kernel. After stabilisation, the oats are kiln dried before passing on to the huller, which removes the husks. The kernels are then brushed or scoured to detach the fine hairs that cover much of their surface. 

The main by-products of oatmeal milling are oat husks or hulls, oat dust and meal seeds.The hulls form the main by-product, about 70 per cent of the total, and the commercial product consists of the true husks with a variable proportion, up to 10 per cent, of kernel material. Oat hulls are of very low feeding value, being little better than oat straw. Their crude protein content is so low (about 30 g/kg DM) that in digestibility studies negative digestibility coefficients for nitrogen are likely... 

Oat dust is rich in kernel material and includes the kernel hairs removed from the grain during brushing. It has a protein content of about 100 g/kg DM. Meal seeds consist of slivers of husk and fragments of kernels in approximately equal proportions. 

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