Science and Technology of Food Industry

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Study on the extraction process of oat antifreeze protein by vacuum infiltration centrifugation[J]. Science and Technology of Food Industry, 2012, (23): 267-271. DOI: 10.13386/j.issn1002-0306.2012.23.025
Citation: Study on the extraction process of oat antifreeze protein by vacuum infiltration centrifugation[J]. Science and Technology of Food Industry, 2012, (23): 267-271. DOI: 10.13386/j.issn1002-0306.2012.23.025
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Study on the extraction process of oat antifreeze protein by vacuum infiltration centrifugation

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    • Abstract
  • The extraction process of oat antifreeze protein was investigated. The optimal extraction process was established as following:buffer:50mmol/L PBS, soaking time:60min, vacuum time:60min, vacuum degree:0. 35MPa, centrifugal speed:3000r/min, centrifugation time:25min. The results of DSC indicated the protein obtained had a significant thermal hysteresis activity with the THA of 2. 07℃.
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