Study on Extraction of Oat Bran Protein and the Physicochemical Property of Oat Bran Protein
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Abstract:
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.
