以裸燕麦为原料,采用Osborne蛋白分级方法分离提取裸燕麦球蛋白,并对其溶解性、乳化性、起泡性、黏度等功能特性进行测定。结果表明:裸燕麦球蛋白提取的最佳条件为,NaCl质量分数10%,料液比1∶10(g∶mL),提取时间35 min,提取5次,提取率可达90%以上。在碱性条件下(pH值9.0)裸燕麦球蛋白呈现出较好的溶解性(溶解度达85.1%),乳化性(53.6 m2/g)和起泡性(86.9%),并有较好的乳化稳定性和气泡稳定性,其黏度也随浓度的增加而增加。

Main storage protein fractions(globulin) were extracted from naked oat by Osborne methods in order to determine the structures and functional properties of protein fractions.The result indicated that the optimum extraction condition of globulin were 10% NaCl,liquor ratio 1∶ 10,extraction time 35min,and extraction 5 times.The extraction rate was 90% in the above condition.Determination of functional properties showed that globulin has a higher standard of solubility(85.1%),emulsibility(53.6 m2 /g),foamability(86.9%) under alkalinity condition(pH 9.0) and the viscosity of globulin increases along with the concentration increasing.