Modification of oat protein and its changes of physicochemical properties in oat processing:A review
In recent years,oat has attracted the attention of consumers due to its high protein content,comprehensive amino acid composition,and balanced ratio,but there are still limitations in the processing and product types of oat.Different processing methods and conditions can lead to the loss,aggregation,and denaturation of oat protein and affect its functional properties.Physical,chemical,and enzymatic modification can effectively improve the structure and functional properties of oat protein,thus increasing its application pros-pect.Therefore,this paper reviewed the structure and functional properties of oat protein and the effects of modification on its functional properties and summarized the effects of different oat product processing on oat protein to provide new ideas and theoretical references for the development of oat-processed products in China.
国家科技期刊平台
NSTL
万方数据
