<h1 class="pgc-h-arrow-right" data-track="1" >What is oat protein? </h1>
Oat protein is a skin care-specific active protein developed using biological enzyme technology based on natural high-quality oat protein. Oats are rich in nutrient actives, mainly oat dietary fiber, oats-glucose, oat protein, oat antioxidants and oat fats. Oat protein is a high-quality grain protein, which has a content of up to 15% in oats, which is 1.6 to 2.3 times that of wheat flour and rice. At present, the modification of oat protein is mostly found in food skin care and other fields.
<h1 class="pgc-h-arrow-right" data-track="12" > what are the modification methods for oat proteins? </h1>
At present, the modification methods of oat protein mainly include: enzyme modification, chemical modification, physical modification, genetic engineering modification, etc. Physical and chemical modification methods are often limited by problems such as high equipment requirements or product safety, and have fewer applications; while enzymatic modification has become the most commonly used modification method due to the advantages of mild operating conditions, easy control of reactions, and few by-products]. The process of modifying oat protein by enzymatic method is roughly as follows: oat protein isolation → plus enzyme → enzymatic lysis→ protease solution → more than 90 °C The enzyme is cooled to room temperature for 15min → cooled to room temperature→ 2mol/L Na OH pH to 7.0 → concentrated → freeze-dried → finished product. The modified enzyme preparations applied to oat protein mainly include alkaline protease, papain, neutral protease, and bromelain.
<h1 class="pgc-h-arrow-right" Data-track="13" Effect of > enzyme preparations on oat protein modification? </h1>
The effect of different enzyme preparations on oat protein modification is not the same. It has been proved that alkaline protease and neutral protease have a stronger hydrolysis effect on oat protein than papain. When the reaction time is less than 20min, the degree of hydrolysis of oat protein by alkaline protease and neutral protease is not much different, but when the reaction time exceeds 20min, the hydrolysis effect of alkaline protease is significantly higher than that of neutral protease. The reason may be that the hydrolysis pH of alkaline protease is alkaline, and oat protein has good solubility in the lye, so that the protein is fully dissolved in the solution and can bind to the protease more efficiently, thereby enhancing the hydrolysis effect.
Modified oat protein
Hydrolysis is a key factor in the process of protein enzyme modification, a certain degree of enzymatic hydrolysis can enhance the functional properties of protein molecules by changing the size, structure and intermolecular/internal forces, but excessive enzyme hydrolysis will lead to the loss of some functional properties, so the selection of alkaline proteases as a modified study of hydrolyzed oat proteins, so as to control the hydrolysis of proteases is very important for obtaining functional protein products!
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