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Title: Changes in, and disposition of, lipid and protein of oats
Author: Shehab El-Din, F. M.
ISNI:       0000 0001 3401 8768
Awarding Body: University of Aberdeen
Current Institution: University of Aberdeen
Date of Award: 1976
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A series of experiments have been carried out on four varieties of oats, Caesar and Nuprime (naked); Condor and Mostyn (common) to examine the dispostion and changes in lipid and protein of oats. The study was divided into three chapters. In the first chapter the cytological work carried out on the oat caryopsis is described as is the morphology of the grain. It was possible from this work to identify the major disposition sites of the lipid and protein bodies within the cells of different tissues, endosperm, aleurone layer and embryo, and the cytological differences between the two species of oats (naked, Avena nuda; and common, Avena oatura). A number of methods of extracting protein and lipid from oats have been examined in Chapter two. An examination of the composition of oat protein showed a difference between naked and common oat in the electropharsis zones. The naked oats contains more crude protein and saline soluble protein fractions than common oats, while there was no obvious difference in lipid composition except some variance in the unsaturated fatty acids. Chapter III deals with changes in lipid and protein of oats during storage. Changes in protein involves some alteration to the true protein fractions, which showed a larger decrease in the milled grain than in the whole grain. The decrease was greater in common oats than naked oats. Changes in lipid included a loss in lipid content associated with hydrolytic deterioration, and this loss was more marked in the milled grains. Oxidation, possibly both enzymatic and autoxidation occurred most readily in the latter samples especially in samples of common oats. It was concluded from these studies that from a food science viewpoint, naked oats is superior to the common oats in that it is richer in protein but on a groat basis it has much the same lipid content as the common oats. Further more they tend to be less susceptible to spoilage on storage. The advantages of naked oats may compensate for the difficulty known in the growing of naked oats if the crop is compared with the common oats or barley.
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID:  DOI: Not available