Abstract:

The alkali extraction of protein from defatted adlay bran was optimized using orthogonal array design and
the functional properties of the extracted protein were investigated in comparison to that obtained by aqueous enzymatic
extraction. The optimal extraction conditions were found to be extraction at 45 ℃ for 4 h with a solid-to-solvent ratio of 1:8
at pH 9, resulting in an average extraction yield of 63.75%. The products obtained by both extraction methods contained 16
amino acids including 7 essential ones. However, the protein obtained by aqueous enzymatic extraction was superior to that
obtained by this method regarding solubility, emulsifying properties and foaming properties.

Key words: adlay bran protein, extraction, functional properties