Production of oat hydrolysates with a low degree of starch saccharification

The manuscript presents methodology of obtaining a hydrolysate from ground oat grain under laboratory conditions. The methods applied involved the application of the enzymatic hydrolysis of starch with the use of a thermostable amylolytic preparation Nervanaze T. Parameters of the hydrolysis process were determined by means of acidic inactivation that enables obtaining an oat hydrolysate with a glucose equivalent DE 5.5±0.5 and 4-5% of health-promoting β-glucans applicable mainly as fat replacers.