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- Guan, X., et al. Show all 2 Author
- Food chemistry 2008 v.106 no.1 pp. 345-351
- enzymatic treatment; extraction; oat bran; plant proteins; plant extracts; response surface methodology; pH; temperature; food processing quality
- ... The study investigated enzymatic pretreatment of oat bran, using Viscozyme L to enhance protein extraction. Response surface methodology (RSM) was used to study the effects of pretreatment variables of Viscozyme L concentration (6-30 FBG), pH (3.0-5.0), incubation time (0.5-2.5 h) and temperature (35-55 °C) on protein extraction from oat bran. The results indicated that the generated regression mo ...
- Guan, X., et al. Show all 5 Authors
- Food chemistry 2007 v.101 no.1 pp. 163-170
- protein concentrates; polypeptides; trypsin; foaming capacity; proteolysis; enzymatic hydrolysis; protein hydrolysates; oat bran; water holding capacity; solubility; protein degradation; emulsifying properties; globulins; emulsions; foams
- ... Oat bran protein concentrate (OBPC) was prepared from oat bran, and hydrolyzed using trypsin. Protein hydrolysates of three different degrees of hydrolysis (4.1%, 6.4% and 8.3% respectively) were obtained. SDS-PAGE analysis demonstrated that oat globulin was the major protein component in OBPC. After trypsin treatment, acidic polypeptides were partly degraded into large peptides (Mr = 29,000-33,00 ...