Structural Characterization and Functional Properties of Proteins from Oat Milling Fractions

The aim of this work was to study the structure and functionalities of proteins from commercial oat milling fractions. Protein isolates obtained from fine (FB), medium (MB), and low (LB) oat brans, and whole oat groat flour (WF) contained 75.0–97.1% proteins. However, the protein content of the prod...

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Veröffentlicht in:	Journal of the American Oil Chemists' Society 2018-08, Vol.95 (8), p.991-1000
Hauptverfasser:	Walters, Mallory E., Udenigwe, Chibuike C., Tsopmo, Apollinaire
Format:	Artikel
Sprache:	eng
Schlagworte:	Avena sativa Functionalities Milling fractions Proteins Structural properties
Online-Zugang:	Volltext
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