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Uncovering oat protein diversity following a proteomics approach: A study of 98 genetically diverse varieties grown in two locations.

Food research international (Ottawa, Ont.) - 1 Jul 2026

Kang Yang Zhe, Ismail Baraem P

Abstract excerpt

Oat protein components, including albumins, globulins, prolamins, and glutelins, are unique in amino acid composition and techno-functionality. Genetic diversity introduces variation in the relative abundance of these protein components (i.e., protein profile). Selecting oat varieties with desirable protein profiles relevant for food applications requires the screening of a large set of varieties, which could be...

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PMID: 42083228
DOI: 10.1016/j.foodres.2026.119193

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