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

Anthony Suryamiharja Xiping Gong Minghe Wang Kevin Mis Solval Hualu Zhou

粮油科技（英文）2026，Vol.9Issue(1)：1-10,10.

粮油科技（英文）2026，Vol.9Issue(1)：1-10,10.DOI:10.1016/j.gaost.2025.12.002

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

Anthony Suryamiharja ¹Xiping Gong ¹Minghe Wang ¹Kevin Mis Solval ¹Hualu Zhou¹

作者信息

1. Department of Food Science and Technology,College of Agricultural and Environmental Sciences,University of Georgia,Griffin,GA 30223,USA
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摘要

关键词

Oat protein/Protein enrichment/Enzymatical treatment/pH-shifting/Heating

Key words

Oat protein/Protein enrichment/Enzymatical treatment/pH-shifting/Heating

引用本文复制引用

Anthony Suryamiharja,Xiping Gong,Minghe Wang,Kevin Mis Solval,Hualu Zhou..Processing effects on the characteristics of oat protein solutions:The role of enzymatic treatment and pH-shifting with mild heating[J].粮油科技（英文）,2026,9(1):1-10,10.

基金项目

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. （）

粮油科技（英文）

ISSN：2096-4501

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