Lm 3100

Water was heated to a temperature of 60 °C, then HTAA and XBG enzymes were added at the range of 0.1% by volume each. The flour and enzymes ratio was based on earlier authors’ experiments. Room temperature oat flour was added at the ratio 1:10 by weight continuously stirring by Promix (Phillips, Hungary) hand mixer. The obtained mixture was periodically kept stirred (30 s for each 3 min) by Promix (Phillips, Hungary) hand mixer for 20 min at the temperature of 60 °C. Then, temperature was raised to 75 °C for 20 min, while stirring remained at the same interval rate, 30 s for each 3 min. The obtained hydrolysate was cooled down to 25 °C and passed separation by centrifuge Hereus Multifuge X3 (Thermo Fisher Scientific, Langenselbold, Germany), at the G-force 4400, for 4 min. The obtained biomass was washed by water at the ratio 1:10 and repeatedly passed separation, wherein separation parameters remained the same as previous. The washed biomass was dried in the hot air oven at the temperature 60 °C for 24 h. Dried protein concentrate was cooled down to room temperature and passed through the hammer mill LM 3100 Perten Instruments (Perkin Elmer, Waltham, MA, USA), sieve 0.8 mm. A milled sample of oat protein concentrate (OC1) was collected in a plastic sealed container and kept at room temperature for further analysis and processing.

The chickpea grains were cooked by the method of [66 (link)], with some modifications. The grains (500 g) were soaked in 2.5 L of water for 22 h and, after that, the grains were cooked by steaming for 60 min. During soaking, the water absorption and texture were determined as described below. The raw and cooked grains were analyzed in their proximal analysis and color. The controlled atmospheres study and digestibility were determined only in cooked samples. For the phenolic extractions (free, conjugated, and bound) and the antioxidant capacity analysis, the raw and cooked samples were lyophilized (Freeze Zone 4.5, Labconco, Kansas city, MO, USA) and milled in a Perten laboratory mill model LM3100 (PerkinElmer, Waltham, MA, USA) to a final particle size of 0.5 mm mesh.