Some functional properties of oat bran protein concentrate modified by trypsin (original) (raw)

Food Chemistry, 2007

Abstract

Oat bran protein concentrate (OBPC) was prepared from oat bran, and hydrolyzed using trypsin. Protein hydrolysates of three different degrees of hydrolysis (4.1%, 6.4% and 8.3% respectively) were obtained. SDS-PAGE analysis demonstrated that oat globulin was the major protein component in OBPC. After trypsin treatment, acidic polypeptides were partly degraded into large peptides (Mr=29,000–33,000) and small peptides (Mr<20,000); however, basic

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