Oat protein contains a comparatively higher amount of essential amino acids, especially (lysine, valine, isoleucine, threonine, histidine, and methionine) than other grains. Amino acids composition of oat protein significantly differs even among its fractions, globulins carry the highest amount of essential amino acids, such as lysine, valine, phenylalanine, and histidine, as well as non-essential amino acids, including arginine and glutamic, as compared to all three other fractions. In addition, oat amino acid composition meets the Food and Agriculture Organization’s recommended nutritional needs of an adult except for methionine, which is still the limiting amino acid in oat protein. Furthermore, the consumer’s acceptability score of oat protein is higher than other plant-based pea, lupin, and soy proteins.

Being an experienced solutions supplier and exporter for food and beverages manufacturers, Tianjiachem welcome any inquiries from all over the world. Please feel free to contact us.