Extraction, Characterization And Rheological Properties Of The Oat Bran Protein

Oat bran is a major by-product of the processing of oats, which is a good source of protein with the content of 16% ~30%. For rational use of waste oat bran, it is very important to investigate the extraction method of the oat bran protein. In the current study, the oat bran is chosen as the raw material, of which extraction, Rheological Characterization and Analysis, and it will provide the theoretical basis of the processing of oat bran protein.1 Extraction of the oat bran protein by magnetized water with alkali solution. Oat bran protein purity compared it is extracted from the two solutions, magnetized water and distilled water under the single factor experiments. The results show that magnetized water better than distilled water extract. The optimal process parameters are as follows, liquid to solid ratio16:1,temperature 36℃, p H 10.1, time 1 h, This is obtained by analysis of response surface experiments, and the extraction ratio is 71.06% with the purity of protein 75.28%.2 Oat bran protein determination of molecular weight and rheological properties. Molecular dynamic rheometer rheological properties and oat bran protein and SDS-polyacrylamide gel electrophoresis, respectively. The results show the molecular weight are 31.9ku~39.3ku and20.3ku~22.5ku, which are in accordance with previous report, 31~38ku and 20~22ku. Oat bran protein solution is non-Newtonian fluids. Apparent viscosity of oat bran protein concentration was positively correlated. The apparent viscosity of oat bran protein increases with increasing concentration, respectively.3. Measurement of oat bran protein characteristics. The oat bran protein possess the good solubility, which is 86.72% under the following conditions, the concentration 3%, p H 90.4,temperature 45℃, ion strength 0. However, the foamability is 176.12%, emulsibility 38.93%,water binding capacity 6.02g/g, fat holding capacity 1.92g/g under the above conditions. The oat bran protein exhibits better solubility that that of soy protein under the same pH.