# Out and Out Processed Products--Technology, Composition, Nutritional Value, and Health
## 2 Chemical Characterization of Oat Grain as a Raw Material in the Food Industry
Oat \(\beta\)-glucan was found to be structurally different from other cereal plant \(\beta\)-glucans. Most commonly, the ratio of the (DP3) and (DP4) fractions is \begin{table}
\begin{tabular}{c c c c c c c} \hline
**Exogenous Amino Acids** & **Wheat** & **Rye** & **Triticale** & **Barley** & **Oat** & **FAO/WHO Standard** \\ \hline Lysine (Lys) & 26 & 38 & 34 & 32 & 42 & 55 \\ Methionine (Met) & 17 & 17 & 17 & 17 & 25 & 17 \\ Tryptophan (Trp) & 13 & 16 & 11 & 12 & 19 & 10 \\ Valine (Val) & 46 & 53 & 42 & 54 & 53 & 50 \\ Isoleucine (Ile) & 34 & 35 & 32 & 35 & 39 & 40 \\ Leucine (Leu) & 69 & 75 & 77 & 72 & 74 & 70 \\ Threonine (Thr) & 26 & 32 & 31 & 29 & 33 & 40 \\ Phenylalanine (Phe) & 43 & 52 & 50 & 51 & 53 & 26 \\ \hline Sum & 274 & 318 & 294 & 302 & 338 & 308 \\ \hline \end{tabular}
\end{table} 
Table 2: The content of exogenous amino acids in various cereal grains (g\(\cdot\)kg\({}^{-1}\) protein) [12]. presented in the form of a quotient considered an indicator of \(\beta\)-glucan structure [32]. This quotient determines physical properties such as rheological properties in solution and gel state and solubility [32]. Another indicator that influences the aforementioned properties of \(\beta\)-glucan is its molecular weight. \(\beta\)-glucan from oats has the highest molecular weight among cereal plants, ranging from 65 to 3100 \(\times\) 10\({}^{3}\) Da [32; 33; 34]. \(\beta\)-(1,3)-(1,4)-D-glucan from oat grain dissolves well in water, especially warm water, and above 50 \({}^{\circ}\)C it dissolves completely. During dissolution, \(\beta\)-glucan absorbs large amounts of water, forming gums with considerable viscosity [35; 36; 37]. Due to the uneven distribution of (1-3)(1-4)-\(\beta\)-D-glucans in the grain, their content in the individual milling products can vary considerably [28; 38; 39]. In the case of oat and barley grains, the (1-3)(1-4)-\(\beta\)-D-glucans are mainly concentrated in the cell walls of the endosperm proper. The content of (1-3)(1-4)-\(\beta\)-D glucans in the cell walls of the endosperm of oat grains is higher compared to barley grains, at approximately 85% and 75%, respectively. Among oat products, the \(\beta\)-glucan content in oat bran is 4.7-8.3% d. m., in rolled oats: 2.3-8.5%, quick oats: 2.2-7.7%, and instant oats: 1.4-5.5% [40; 41]. Oat grain is an important source of many minerals essential for human health. The most important macro- and micronutrients present in oat grain include Ca, Mg, Fe, Mn, Cu, Zn, P, and K [42]. Studies show that Ca and Mn in oat grain are mainly located in the aleurone aleurone layer and embryo disc. P, K, Fe, Cu, and Zn accumulate mainly in the aleurone layer and embryo [43]. The high phosphorus and potassium content makes oatmeal a valuable source of minerals in the diet. Oat products such as flakes, flour, and bars retain most of the minerals present in the raw grain [41]. [PERSON] et al. have shown that oat grains are rich in B vitamins such as thiamine (vitamin B1), riboflavin (vitamin B2), niacin (vitamin B3), and pantothenic acid (vitamin B5) [44]. In addition, oatmeal and oat products also contain vitamin E, which has an antioxidant function and helps protect cells from oxidative damage [44]. Oat grain also contains bioactive substances such as phytosterols (sitosterol, campesterol, and stigmasterol) with a potential to lower blood levels of low-density lipoproteins (LDLs) and inhibit atherosclerosis [45], lignans (seciosolaricrisins and matairesinol) shown to exhibit anticancer and antioxidant properties [46], and avenanthramides--phenolic compounds that are found exclusively in oat grains. Studies show that avenanthramides exhibit anti-inflammatory, antioxidant, and neuroprotective effects [47].