Functional properties of the enzyme-modified protein from oat bran

Add time:07/20/2019    Source:sciencedirect.com

The protein concentrate was prepared from oat bran pre-treated with amyloglucosidase. The influence of amyloglucosidase on the efficiency of protein extraction and the functional properties of the resulting protein products were studied in comparison to the protein concentrate obtained by the conventional alkaline method. Samples, pre-treated with the enzyme, had a higher protein content (83.8%), control – 66.7%. Significant changes in the functionality of the protein product are associated with the hydrolysis of carbohydrates. Solubility, water retention and foaming capacity of product pre-treated with amyloglucosidase are higher. However, the oil-retaining capacity and stability of the foam of protein products of different methods of production did not possess a single trend.

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