(食品质量与安全研讨会)Sructural Characterization and Functional Propertiesof Oat Bran Protein.ppt

井雪莲 燕麦麸蛋白的结构表征及功能特性分析 Structural Characterization and Functional Properties of Oat Bran Protein  Xuelian Jing Heilongjiang Bayi Agricultural University Implications for Research 1 What is oat bran? Four layers Main Ingredient Protein content and composition characteristics of each layer Structural characterization and analysis of four kinds proteins Functional properties about oat bran albumin and globulin 2 Materials and methods 3 1. Protein content and composition characteristics of each layer Aqueous extract Salt extract Alcohol extract Alkaline extract Albumin component Globulin component Gliadin component Glutelin component Oat bran of BaYou No.1 Dissolve Residue Residue Residue Smash Degrease Glucan gel chromatography 4 Purified protein Composition of AA SDSCircular dichroism FTIR Surface hydrophobicity Fluorescence Spectroscopy Amino acid type, content Subunit of striped across Secondary structure characteristics Tertiary structure characteristics 2. Structural characterization and analysis of four kinds proteins 5 3. Functional properties about oat bran albumin and globulin Different pH、 Temperature、 NaCl concentration、 Mass concentration Albumin and Globulin Solubility Water holding capacity Oil Holding capacity Foaming property Emulsification property Results and Discussion 1、Protein content and composition characteristics of each layer 6 7 1.1 Protein content in different levels of oat bran Fig.1 Protein content of different layer of oat bran Fig.2 Relative content of four kinds of proteins in different levels oat bran ——Select the second layer of bran as a raw material for subsequent experiments。 a b c a b c b a b c b a c a b a b c 8 1.2 Dextran purified oat bran four proteins Fig.3 Oat bran protein gel eluting grading chart Table 1 Relative content and purity of four kinds of proteins in Oat Bran Protein component Relative content （%） Extracted purity（%） Purif