采取裸燕麦麸皮为原料，优化了蛋白提取的工艺条件，并测定了蛋白质的等电点、黏度、热力学性质及原子力形貌观察。在裸燕麦麸皮的蛋白提取工艺中，以NaOH浓度、料液比、提取时间、提取次数、提取温度为单因素进行实验，并用考马斯亮蓝法对蛋白含量进行测定，根据单因素实验结果做正交实验，得蛋白质的最佳提取条件为0.15%的NaOH溶液，料液比1:8，50 ℃提取4次，每次提取20 min。该条件下，蛋白质的提取率为74.43%，所提取的蛋白质的等电点为4.8。特性黏度为10.22 g/mL，变性温度为61.49 ℃，原子力显微镜观察呈球状颗粒均匀分布，部分分子抱团聚集，高度为4 nm左右，最高处可达到19 nm。

The optimization of oat bran protein of the laboratory condition was investigated, and the isoelectric point was analyzed. coomassie blue staining was used as detection method of protein A serial orthogonal experiment was designed and best extraction process was as follows: concentration of NaOH 0.15%, solid-liquid ratio 1:8, extraction time 20 min, extraction times 4, and extraction temperature 50 ℃. The extraction was 74.43%, and the isoelectric point was discovered to be pI=4.8. The Intrinsic viscosity was 10.22 g/mL, and its denaturation temperature was found to be 61.49 ℃. AFM scanning atlas indicated that the protein were globular and of uniform size. The three-dimensional graphics showed that the height is about 19 nm.

国家自然科学基金（31171781）；天津科技大学学校基金（20100212）