A process for preparing a liquid oat base or drink of improved soluble oat protein content from an oats material, in particular an oats material that has not been heat treated in a humid state, comprises solubilizing oat protein in an aqueous solvent by means of protein-deamidase. In one aspect, the invention provides a process for preparing a liquid oat base or drink of improved soluble oat protein content from an oats material comprising starch and oat protein, by suspending the oats material in an aqueous medium degrading starch of the oats material with one or more amylases and solubilizing oat protein by means of protein-deamidase without use of protease. Also disclosed are corresponding liquid oat bases and uses thereof.
