Search National Agricultural Library Digital Collections

NALDC Record Details:

Density separation of protein from oat flour in nonaqueous solvents

Permanent URL:
http://handle.nal.usda.gov/10113/28583
File:
Download [PDF File]
Abstract:
Protein and carbohydrate fractions in oat flour were separated on the basis of density using nonaqueous solvent systems. Optimum solvent densities and solvent:flour ratios for maximum yield of protein fraction were determined. Fractions with over 70% protein content can be separated but they represent only about 40% of the protein available in the flour. The carbohydrate fraction contains about 10% protein, with approximately half the protein available in the flour remaining in this fraction. Functional properties of the protein fractions such as hydration capacity, emulsifying activity, emulsion stability and N solubilities were determined.
Author(s):
Cluskey, J.E. , Wu, Y.V. , Wall, J.S.
Note:
Includes references.
Source:
Journal of food science May/June 1978, 43 (3)
Language:
English
Year:
1978
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Rights:
Works produced by employees of the U.S. Government as part of their official duties are not copyrighted within the U.S. The content of this document is not copyrighted.