Macronutrient Distribution and Protein Secondary Structure of Cool-Season Oats Revealed by Synchrotron-Based Mid-IR Spectroscopy and FTIR Chemical Imaging: Effects of Variety and Steam-Pressure Toasting Duration
Ganqi Deng, María E. Rodríguez‐Espinosa, Kaiyang Tu, Jarvis A. Stobbs, Miranda Vu, Chithra Karunakaran, Xin Feng, Fang‐Xiang Wu, Peiqiang Yu
This study uses FTIR imaging and spectroscopy to analyze protein secondary structures and macronutrient distribution in oats, showing that toasting significantly alters protein structure while variety effects are minor.
bioRxiv · Aug 21, 2026 · PreprintBiochemistry