Abstract:  Oat bran protein concentrate was prepared from oat bran. Meanwhile, oat bran protein was fractionated into Osborne fractions: albumin, globulin, prolamin, and glutelin. Globulin and glutelin were the major fractions. The albumin extraction solution contained a large number of soluble carbohydrates, which could be removed by ammonium sulfate precipitation. After purification, the content of protein in albumin preparation increased from 6.5% to 67.2%. SDS-PAGE showed that OBPC and the four solubility fractions had different polypeptide compositions. Some functional properties of OBPC and the soluble fractions, including the solubility, water- and oil-holding capacities, emulsifying activity, and foaming properties, were deter- mined to assess the potential use of oat proteins as a food ingredient.

Key words: oat bran, oat bran protein concentrates, Osborne fraction, SDS-PAGE, functional properties