---
_id: '12147'
abstract:
- lang: eng
  text: "Aim:\r\nFood loss and waste are significant challenges to the sustainability
    of food systems. This study aims to explore innovative approaches for reducing
    food waste and valorizing side-streams, focusing specifically on oat okara, a
    by-product of oat milk production. The aim is to extract and purify proteins from
    oat okara through enzymatic processes, with the ultimate goal of creating a sustainable
    protein source for various applications.\r\nMethod:\r\nOat okara was subjected
    to enzymatic treatment and hydrolysis using a pressure filter press. Enzymatic
    processes were optimized to achieve high protein yields with purity exceeding
    80%. The hydrolysate was then concentrated using a rotary evaporator and purified
    through membrane filtration to remove impurities and smaller molecules.\r\nAdditionally,
    a chromatography system was employed to further purify the protein fractions and
    isolate individual peptides. This comprehensive approach ensures the extraction
    of high-quality proteins suitable for various applications.\r\nResults:\r\nThe
    enzymatic extraction and purification process yielded proteins with high purity
    (>80%) from oat okara. The pressure filter press efficiently facilitated enzymatic
    hydrolysis, resulting in a hydrolysate rich in protein content. Subsequent concentration
    and purification steps effectively removed impurities, enhancing the quality of
    the protein extract.\r\nFurthermore, chromatography enabled the isolation of individual
    peptides, further enhancing the value-added potential of the extracted proteins.\r\nConclusion:\r\nThis
    study demonstrates the feasibility of enzymatic extraction and purification of
    proteins from oat okara, a by-product of oat milk production. The extracted proteins
    hold promise as sustainable alternatives for various applications, including food
    and cosmetic industries. By valorizing side-streams and reducing food waste, this
    approach contributes to the development of more sustainable food systems.\r\n"
author:
- first_name: Daniel
  full_name: Probst, Daniel
  id: '73834'
  last_name: Probst
citation:
  ama: Probst D. <i>Innovative Valorization of Oat By-Products</i>.; 2024.
  apa: Probst, D. (2024). <i>Innovative Valorization of Oat By-Products</i>. 38th
    EFFoST International Conference 2024, Brügge.
  bjps: <b>Probst D</b> (2024) <i>Innovative Valorization of Oat By-Products</i>.
    .
  chicago: Probst, Daniel. <i>Innovative Valorization of Oat By-Products</i>, 2024.
  chicago-de: Probst, Daniel. 2024. <i>Innovative Valorization of Oat By-Products</i>.
  din1505-2-1: '<span style="font-variant:small-caps;">Probst, Daniel</span>: <i>Innovative
    Valorization of Oat By-Products</i>, 2024'
  havard: D. Probst, Innovative Valorization of Oat By-Products, 2024.
  ieee: D. Probst, <i>Innovative Valorization of Oat By-Products</i>. 2024.
  mla: Probst, Daniel. <i>Innovative Valorization of Oat By-Products</i>. 2024.
  short: D. Probst, Innovative Valorization of Oat By-Products, 2024.
  ufg: '<b>Probst, Daniel</b>: Innovative Valorization of Oat By-Products, o. O. 2024.'
  van: Probst D. Innovative Valorization of Oat By-Products. 2024.
conference:
  end_date: 2024-11-14
  location: Brügge
  name: 38th EFFoST International Conference 2024
  start_date: 2024-11-11
date_created: 2024-12-02T09:35:18Z
date_updated: 2024-12-09T10:44:19Z
ddc:
- '572'
department:
- _id: DEP4027
has_accepted_license: '1'
language:
- iso: eng
publication_status: published
status: public
title: Innovative Valorization of Oat By-Products
type: conference_poster
user_id: '83781'
year: '2024'
...