Cereal Chem 60:36 - 42.  |  VIEW ARTICLE
Chemical Characterization and Functionality Assessment of Protein Concentrates from Oats.

C.-Y. Ma. Copyright 1983 by the American Association of Cereal Chemists, Inc. 

Protein concentrates were prepared by alkali extraction from ground groats of Hinoat and Sentinel oat. The concentrates contained 60-70% protein and had a balanced amino acid composition. Globulins comprised the major protein fraction in the concentrates, constituting about 50% of the total protein. Gel filtration and sodium dodecyl sulfate-polyacrylamide gel electrophoresis showed the presence of two major protein subunits in the concentrates, with molecular weights of about 37,000 and 22,000. Isoelectric focusing revealed a complex pattern for the concentrates and the Osborne fractions prepared from the concentrates. Several functional properties of the concentrates, including solubility, emulsification properties, hydration and fat-binding capacities, and foaming properties were assessed and compared favorably with gluten and soy isolate.