Abstract
The oat flour as raw material, the oat proteins by alkali extraction and acid precipitation (AOP) and enzymatic method (EOP) were comparatively evaluated for functional properties ( solubility, foaming properties, emulsifying properties, amino acid compositions). The results showed that at the isoelectric point of the protein, solubility, foaming and emulsifying properties of AOP and EOP reached minimum, and emulsion stability of AOP and EOP were the highest; with the increase of NaCl concentration, the solubility, foamability, foam stability and emulsifying properties were basically increased first and then decreased, and emulsion stability decreased;The total amino acids of AOP and EOP were 57.27% and 22.82%, respectively.The solubility, emulsifying properties of EOP were higher than those of AOP, while AOP had higher foaming properties，foam stability，emulsion stability and total amino acids than EOP.
Publication Date
3-28-2018
First Page
166
Last Page
169
DOI
10.13652/j.issn.1003-5788.2018.03.035
Recommended Citation
Yingyi, XU; Yanxia, XU; and Yu, WANG
(2018)
"Comparison on functional properties of oat protein extracted from different ways,"
Food and Machinery: Vol. 34:
Iss.
3, Article 35.
DOI: 10.13652/j.issn.1003-5788.2018.03.035
Available at:
https://www.ifoodmm.cn/journal/vol34/iss3/35
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