Structural Characterization and Functional Properties of Proteins from Oat Milling Fractions
作者： Mallory E. Walters , Chibuike C. Udenigwe , Apollinaire Tsopmo
DOI: 10.1002/AOCS.12101
关键词:
摘要: The aim of this work was to study the structure and functionalities proteins from commercial oat milling fractions. Protein isolates obtained fine (FB), medium (MB), low (LB) brans, whole groat flour (WF) contained 75.0-97.1% proteins. However, protein content products 15% (15% high glucan [15HG]) 20% (20% [20HG]) HG flours were four fold less because their carbohydrate contents (~75%). There no apparent difference in molecular weights polypeptides (20, 35, 60, 150kDa) these products. profiling using mass spectrometry showed that avenin not detected FB MB relatively concentrations 11-12S globulins. Secondary structural features molecules microstructure details gelled similar for FB, MB, LB, WF, but different those 15HG 20HG. Similarly, differences fractions reflected water-holding capacity solubility properties
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