燕麦麸蛋白的组成及功能性质研究

以燕麦麸为原料制备了燕麦麸浓缩蛋白（OBPC）。同时，也按照Osborne蛋白分级提取方法对燕麦麸蛋白进行了精细的分类，分别得到了燕麦麸清蛋白、球蛋白、醇溶蛋白和谷蛋白。球蛋白和谷蛋白是燕麦麸蛋白的主要组分。清蛋白提取液中含有高含量的可溶性碳水化合物，可以通过（NH4）2S04分级沉淀的方法将其纯度由6．5％提高到67．2％。SDS-PAGE的结果表明OBPC及各蛋白组分有不同的分子组成。OBPC及各蛋白组分的功能性质，包括溶解性、持水持油性、乳化活性、泡沫性质也分别进行了测定，以评价燕麦蛋白作为一种潜在的配料在食品中的应用价值。

Composition and Functional Properties of Oat Bran Protein

Oat bran protein concentrate was prepared from oat bran. Meanwhile, oat bran protein was fractionated into Osborne fractions: albumin, globulin, prolamin, and glutelin. Globulin and glutelin were the major fractions. The albumin extraction solution contained a large number of soluble carbohydrates, which could be removed by ammonium sulfate precipitation. After purification, the content of protein in albumin preparation increased from 6.5% to 67.2%. SDS-PAGE showed that OBPC and the four solubility fractions had different polypeptide compositions. Some functional properties of OBPC and the soluble fractions, including the solubility, water- and oil-holding capacities, emulsifying activity, and foaming properties, were deter- mined to assess the potential use of oat proteins as a food ingredient.