Steering the colloidal state of oat proteins for food foam stabilization

The shift from animal towards plant protein-based foods will be a key pillar of a much needed transformation of the global food system. Food dispersions (e.g. foams) represent a type of food product in which animal proteins are typically used. In addition, there is a need to increase the amount of dietary fiber in foods. Among plant protein sources, there is an increasing interest in oats due to its high level of potentially aqueous-phase-extractable protein, which is considered to have a well-balanced amino acid composition and low allergenicity. The main dietary fiber of oat is ß-D-glucan (ßG), to which several health benefits have been ascribed. Unfortunately, it remains challenging to stabilize food dispersions by oat proteins. This relates to a lack of fundamental insights into the structure-function relationship of oat proteins in food systems. Gaining mechanistic insights in the interfacial and foaming properties of native oat proteins will be a first objective of this proposal. In addition, there is a clear need for innovative strategies to improve the functional properties of oat proteins. A second and third objective will be to steer the colloidal state of oat proteins in solution via interaction with oat ßG or via controlled heat treatment, thereby allowing altering their functionality in a targeted way. The knowledge this project will generate is essential to increase the applicability of oat proteins in the food industry.