PROTEIN ISOLATE FROM HIGH‐PROTEIN OATS: PREPARATION, COMPOSITION AND PROPERTIES
PROTEIN ISOLATE FROM HIGH‐PROTEIN OATS: PREPARATION, COMPOSITION AND PROPERTIES
Journal of Food Science, 1977
Munkh-Erdene Baatar
Abstract
ABSTRACT An alkaline extraction process was developed to produce protein isolates and starch from defatted flour or defatted groats of high-protein oats. Optimum extraction was at pH 9.2 in 0.02 N sodium hydroxide with a solid: solvent ratio of 1: 6. The defatted flour was ...
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