Lipid removal enhances separation of oat grain cell wall material from starch and protein - Article

Sep 17, 2026

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Effects of lipid removal on the fine milling and air classiﬁcation of oats were examined using supercritical carbon dioxide (SC-CO2) extraction. Defatted oats enabled enrichment of starch, protein, lipids and cell wall components into distinct fractions. The cell wall-enriched fraction reached 33.9% β-glucan versus 17.1% without lipid removal, attributed to improved milling and particle size reduction. Lipid removal also produced an oat protein concentrate with 73.0% protein and 5.0% mass yield, validated at industrial scale with 2310 kg oat groats.

LanguageEnglish

CategoryResearch & Report

FormatPDF

Pages8

Reading Time20 min

AccessFree to download

1. Introduction

Oats, lipids, and β-glucan distribution

Nutritional relevance and fractionation background

2. Experimental

Fractionation process objective and scale

PUBLICATION I Lipid removal enhances separation of oat grain cell wall material from starch and protein In: Journal of Cereal Science (54), pp. 104–109. Copyright 2011 Elsevier Ltd. Reprinted with permission from the publisher. Journal of Cereal Science 54 (2011) 104e109 Contents lists available at ScienceDirect Journal of Cereal Science journal [homepage: www. elsevier. com/locate/jcs](homepage: www. elsevier. com/locate/jcs) Lipid removal enhances separation of oat grain cell wall material from starch and protein J. Sibakov a, *, O. Myllymäki a, U. Holopainen a, A. Kaukovirta-Norja a, V. Hietaniemi b, J.M. Pihlava b, K. Poutanen a, P. Lehtinen a a VTT Technical Research Centre of Finland, P.O. Box 1000, Tietotie 2, FI-02044 VTT, Espoo, Finland bMTT Agrifood Research Finland, FI-31600 Jokioinen, Finland a r t i c l e i n f o | Article history:
Received 28 November 2010
Received in revised form
29 March 2011
Accepted 19 April 2011 | | --- | | Keywords:
Oats
Beta-glucan
Supercritical carbon dioxide extraction Air classiﬁcation | a b s t r a c t Effects of lipid removal on the ﬁne milling and air classiﬁcation processing of oats were studied. Lipid removal by supercritical carbon dioxide (SC-CO2) extraction enabled concentration of the main components of oats e starch, protein, lipids and cell walls e into speciﬁc fractions. Using defatted oats as raw material, the highest b-glucan concentration of the cell wall-enriched fraction was 33.9% as compared to 17.1% without lipid removal. This was probably due to more efﬁcient milling yielding smaller particles, and release of starchy material from cellular structures during milling of defatted oats, resulting in better classiﬁcation. The removal of lipids also enabled separation of an oat protein concentrate with a protein concentration of 73.0% and a mass yield of 5.0%. A trial with 2310 kg of oat groats showed that the process based on defatting and dry fractionation was also industrially applicable. 2011 Elsevier Ltd. All rights reserved. 1. Introduction Oats are known as a good source of b-glucan, but they also contain high amounts of lipids. The b-glucan concentration of oats varies typically between 2 and 8.5% and total lipids between 6 and 10% of the whole grain (Butt et al., 2008; Peterson, 2002; Wood, 1986). Oat b-glucans are located throughout the starchy endosperm, but they are concentrated in the cell walls of the aleurone and sub-aleurone layers (Wood, 1986). Lipid content is high in the embryonic cells, but due to their low mass proportion, the bran and endosperm contain the majority of oat lipids (Price and Parsons, 1979). In a sieving process, oat lipids are distributed so that around 35% are recovered in starchy ﬁne ﬂour and 65% in coarse ﬂour and bran fractions (Doehlert and Moore, 1997). Oat dietary ﬁbre is characterized by a high concentration of mixed linked (1/3),(1/4)-b-D-glucan (Wood, 2007). This watersoluble dietary ﬁbre has attracted signiﬁcant nutritional interest during recent years, as several independent studies have shown that products containing oat b-glucan have a cholesterol-lowering effect (Brown et al., 1999; Ripsin et al., 1992; Truswell, 2002). In addition, oat b-glucan has been reported to attenuate glycaemic Abbreviations: DG, diacylglycerols; FFA, free fatty acids; PL, polar lipids; TG, triacylglycerols; SC-CO2, supercritical carbon dioxide. * Corresponding author. Tel.: þ358 20 722 4080; fax: þ358 20 722 7071. E-mail address: Juhani.Sibakov@vtt.ﬁ (J. Sibakov). 0733-5210/$ e see front matter 2011 Elsevier Ltd. All rights reserved. doi:10.1016/j.jcs.2011.04.003 response (Butt et al., 2008). In the U.S.A., the Food and Drug Administration (FDA, 1997, 2003) has allowed a heart health claim for products containing oat or barley b-glucan. The European Food Safety Authority (EFSA, 2009) recently also accepted a claim that regular consumption of b-glucans contributes to maintenanc

FAQs

How does SC-CO2 lipid removal affect oat fractionation?

SC-CO2 defatting enables concentration of oat main components into specific fractions during dry fractionation, improving separation during milling and air classification.

What β-glucan enrichment was achieved after lipid removal?

The cell wall-enriched fraction reached 33.9% β-glucan with lipid removal, compared with 17.1% without lipid removal.

Is the process industrially applicable?

Yes. A trial using 2310 kg oat groats showed the defatting and dry fractionation approach works on an industrial scale.

Sep 17, 2026

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