Effects of pretreatments on structural and functional changes of oat protein isolate

Background and objectives For most of the application cereal materials, sample pretreatments are considered critical factors. Different (roasting amylase hydrolysis) prior to extraction were employed obtain oat protein (OP) from grains. The effect pretreatment on structure functional properties OPs was determined. Findings Analysis sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) revealed that proteins glycated during roasting hydrolysis pretreatment, which grafting degree increased 55.34 ± 0.32% by pretreatment. These could lead increase in surface hydrophobicity (H0) thermal stability OP, but reduced its emulsifying solubility. In addition, also raised content α-helix, turns, random coil, decreased β-strand content. Conclusions results suggested glycation induced prominent changes secondary tertiary structure, including formation a new structure. Significance novelty great significance for improving applicability food industry.