Behaviour of oat globulins in lactic acid fermentation of oat bran

详细信息    查看全文

• 作者：Jussi Loponen ; Pia Laine ; Tuula Sontag-Strohm and Hannu Salovaara
• 关键词：Oat bran ; Lactic acid fermentation ; Globulin ; Protein solubility
• 刊名：European Food Research and Technology
• 出版年：2007
• 出版时间：May, 2007
• 年：2007
• 卷：225
• 期：1
• 页码：105-110
• 全文大小：295 KB
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Food Science
  Analytical Chemistry
  Biotechnology
  Agriculture
  Forestry
  
• 出版者：Springer Berlin / Heidelberg
• ISSN：1438-2385

文摘

Oat bran fermentation (OBF) is used to produce non-dairy yogurt-type products. Such products may be designed being rich in probiotic bacteria and/or dietary-fibre. Oat bran is, however, also rich in proteins, especially 12 S globulins. Understanding the behaviour of globulins in OBF would thus offer a basis for further exploitation of proteins in the product design. The behaviour of oat globulins was monitored during a model OBF in order to study changes in protein solubility and possible protein hydrolysis. Proteins were extracted from OBF samples with a buffered and a non-buffered extraction procedure. The extracts were analyzed with SDS-PAGE and a Lowry assay. Combined effect of pH and NaCl-concentration on the solubility of oat globulin isolate was studied. The solubility of oat globulins decreased during OBF; this appeared as their shift from the salt-soluble fraction to the residual protein fraction. The shift in oat globulin solubility was due to the acidifying conditions present in OBF, which lead to the unfolding of globulins and also apparently induced protein aggregation. No major protein hydrolysis was observed during OBF.