Behaviour of oat globulins in lactic acid fermentation of oat bran

摘要: Oat bran fermentation (OBF) is used to produce non-dairy yogurt-type products. Such products may be designed being rich in probiotic bacteria and/or dietary-fibre. is, however, also proteins, especially 12 S globulins. Understanding the behaviour of globulins OBF would thus offer a basis for further exploitation proteins product design. The oat was monitored during model order study changes protein solubility and possible hydrolysis. Proteins were extracted from samples with buffered non-buffered extraction procedure. extracts analyzed SDS-PAGE Lowry assay. Combined effect pH NaCl-concentration on globulin isolate studied. decreased OBF; this appeared as their shift salt-soluble fraction residual fraction. due acidifying conditions present OBF, which lead unfolding apparently induced aggregation. No major hydrolysis observed OBF.