Enzymatic hydrolysis of oat core flour improves physiochemical and sensory behaviors for oat milk

The aim of this study was to develop a novel plant-based milk using oat core flour (OCF) as the raw material. OCF was firstly treated with deep liquefaction and saccharification. After that, multienzyme treatments, including protease, lipase, and cellulase hydrolyzations, were optimized and applied. The physicochemical properties of the oat milk were characterized. Particle size distribution and zeta potential determinations showed that neutral protease and lipase could effectively prevent the phase separation of oat milk. The highest absolute zeta potential value and narrower particle distribution were obtained at pH 7. Microstructure analysis showed that neutral protease treatment prevented protein aggregations, whereas the cellulase treatment destroyed the network structures formed by the fibers. Multienzyme treatments decreased the centrifugal sedimentation rate (SR) of OCF and increased the water absorption index (WSI) and the denaturation temperature. Furthermore, multienzyme treatments improved the sensory acceptance of color and apparent viscosity. Above all, this research was of specific significance to the development, application, and industrialization of OCF.