Oats are rich in nutritional active ingredients, mainly including oat dietary fiber, oat beta glucose, oat protein, oat antioxidants, and oat fat. Oat protein content ranks first among cereal crops, and its amino acid composition is relatively comprehensive, providing 8 essential amino acids for the human body. Oats are also rich in B vitamins, folate, vitamin E, and water-soluble dietary fiber (mainly β - glucan), which is 4.7 times and 7.7 times that of wheat and corn, respectively.
The protein content in oat bran is the highest, at 19.42%, with a fat content of 10.57%, starch content of 49.54%. Oat bran has the highest protein content and good nutritional value, making it a high-quality protein.
Oat albumin has the highest content in oat protein, accounting for 63.40% of the total protein, followed by oat globulin and gluten, accounting for 15.18% and 13.24% respectively, and oat soluble protein accounts for 8.18%. Oat protein is rich and balanced in amino acids, with a high proportion of essential amino acids, making it a high-quality nutritional protein. The total amount of amino acids is 0.5435g/100g, with essential amino acids accounting for 36.45%. The highest content of glutamic acid is 18.23%, and the essential amino acids phenylalanine, leucine, and isoleucine have higher contents, accounting for 8.22%, 7.12%, and 5.30%, respectively.
Oat protein powder can be further researched and developed as a health food, as well as a natural cosmetic efficacy additive.
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