Table 1.

Specifications for enzymatic activity assays in defatted whole meal suspensions from kilned and non-kilned oats.

Enzyme activity	Flour:water ratio (w/v)	Enzyme substrate	Incubation time	Incubation temperature
Protease	1:10	Oat proteins	20 min	21 °C
Endo-1,4-β-xylanases	1:10	Azurine-crosslinked wheat arabinoxylan	6 h	40 °C
Endo-1,4-β-glucanases	1:10	Azurine-crosslinked barley β-Glucan	6 h	30 °C
α-amylase	1:10	Non-reducing-end blocked p-nitrophenyl maltoheptaoside	20 min	40 °C
Phytase	1:5	Sodium salt of phytic acid hydrate	5 h	37 °C
Lipase	1:5	p-nitrophenyl butyrate	20 min	21 °C