Processing effects on the characteristics of oat protein solutions:The role of enzymatic treatment and pH-shifting with mild heatingOA

作者：Anthony Suryamiharja;Xiping Gong;Minghe Wang;Kevin Mis Solval;Hualu Zhou

作者单位：Department of Food Science and Technology,College of Agricultural and Environmental Sciences,University of Georgia,Griffin,GA 30223,USADepartment of Food Science and Technology,College of Agricultural and Environmental Sciences,University of Georgia,Griffin,GA 30223,USADepartment of Food Science and Technology,College of Agricultural and Environmental Sciences,University of Georgia,Griffin,GA 30223,USADepartment of Food Science and Technology,College of Agricultural and Environmental Sciences,University of Georgia,Griffin,GA 30223,USADepartment of Food Science and Technology,College of Agricultural and Environmental Sciences,University of Georgia,Griffin,GA 30223,USA

中文关键词：Oat proteinProtein enrichmentEnzymatical treatmentpH-shiftingHeating

英文关键词：Oat proteinProtein enrichmentEnzymatical treatmentpH-shiftingHeating

刊名：《粮油科技（英文）》 2026 (1)

页码/页数：1-10,10

基金：This work is supported by the USDA National Institute of Food and Agriculture,Hatch project 7009323.The authors thank Peter Chiarelli and Dylan Limit for the setup of SDS-PAGE experiment.

DOI：10.1016/j.gaost.2025.12.002