Table 2.

Overview of protein, arabinoxylan and β-glucan extractabilities as well as the extent of phytate and starch hydrolysis in defatted whole meal suspensions from kilned and non-kilned oat - Extractabilities are defined as the percentage of constituent recovered in the extracts relative to the constituent content in an equivalent amount of defatted oat whole meal (DOW). Measurements were conducted for non-incubated samples at pH 4.0 and pH 6.4, and after 24 h incubation at 30 °C at pH 4.0, pH 6.4 or under gradual acidification with glucono-δ-lactone (GDL). Samples are referred to as ‘${\mathit{DOW}}_{Y,Z}^X$’, where X indicates kilned (K) or non-kilned (NK) oat groats, Y denotes either the non-incubated starting material (NI) or the starting material incubated for 24 h (I), and Z indicates the pH. Significant differences (P < 0.05) for a given constituent and oat whole meal type are indicated by different lowercase letters, while differences between kilned and non-kilned oats for a given constituent and pH condition are shown using different capital letters. The abbreviation ‘na’ indicates ‘not analysed’.

Kilned defatted oat whole meal		${\mathit{DOW}}_{\mathit{NI}\mathit{,}\mathit{pH}\mathbf{4.0}}^{\mathit{K}}$	${\mathit{DOW}}_{\mathit{NI}\mathit{,}\mathit{pH}\mathbf{6.4}}^{\mathit{K}}$	${\mathit{DOW}}_{\mathit{I}\mathit{,}\mathit{pH}\mathbf{4.0}}^{\mathit{K}}$	${\mathit{DOW}}_{\mathit{I}\mathit{,}\mathit{pH}\mathbf{6.4}}^{\mathit{K}}$	${\mathit{DOW}}_{\mathit{I}\mathit{,}\mathit{GDL}}^{\mathit{K}}$
Protein	Extractability (%)	4.0 ± 0.3 (c,B)	3.9 ± 0.4 (c,B)	6.1 ± 0.1 (b,B)	8.2 ± 0.3 (a, B)	6.4 ± 0.6 (b,B)
Arabinoxylan	Extractability (%)	8.5 ± 0.3 (b,A)	8.3 ± 0.6 (b,A)	11.2 ± 0.2 (a,B)	11.9 ± 0.5 (a,B)	11.5 ± 0.6 (a,B)
β-glucan	Extractability (%)	15.7 ± 0.5 (c,B)	15.8 ± 1.9 (c,B)	40.5 ± 1.5 (b,A)	45.7 ± 4.0 (a,A)	42.2 ± 0.7 (ab,B)
Starch	Hydrolysis (%)	na	na	0.4 ± 0.1 (a,B)	0.5 ± 0.1 (a,B)	0.6 ± 0.1 (a,B)
Phytate	Free/total phosphate (%)	na	16.9 ± 0.4 (a,A)	15.2 ± 0.5 (b,B)	16.4 ± 1.1 (ab,B)	15.5 ± 0.5 (ab,B)
Non-kilned defatted oat whole meal		${\mathit{DOW}}_{\mathit{NI}\mathit{,}\mathit{pH}\mathbf{4.0}}^{\mathit{NK}}$	${\mathit{DOW}}_{\mathit{NI}\mathit{,}\mathit{pH}\mathbf{6.4}}^{\mathit{NK}}$	${\mathit{DOW}}_{\mathit{I}\mathit{,}\mathit{pH}\mathbf{4.0}}^{\mathit{NK}}$	${\mathit{DOW}}_{\mathit{I}\mathit{,}\mathit{pH}\mathbf{6.4}}^{\mathit{NK}}$	${\mathit{DOW}}_{\mathit{I}\mathit{,}\mathit{GDL}}^{\mathit{NK}}$
Protein	Extractability (%)	10.9 ± 0.2 (c,A)	17.3 ± 0.3 (b,A)	26.4 ± 4.6 (a,A)	23.2 ± 1.6 (a,A)	27.9 ± 0.8 (a,A)
Arabinoxylan	Extractability (%)	8.9 ± 2.5 (b,A)	9.3 ± 0.2 (b,A)	23.5 ± 1.3 (a,A)	26.4 ± 4.0 (a,A)	24.1 ± 1.5 (a,A)
β-glucan	Extractability (%)	28.9 ± 1.2 (c,A)	33.9 ± 6.0 (c,A)	41.0 ± 2.6 (b,A)	7.8 ± 0.5 (d,B)	73.0 ± 2.6 (a,A)
Starch	Hydrolysis (%)	na	na	4.0 ± 0.8 (a,A)	5.3 ± 0.8 (a,A)	4.9 ± 1.1 (a,A)
Phytate	Free/total phosphate (%)	na	14.6 ± 0.3 (c,A)	47.9 ± 3.8 (ab,A)	48.8 ± 1.5 (a,A)	43.3 ± 2.1 (b,A)