Application of Viscozyme L in preparation of oat bran protein isolate

Oat bran protein isolate was prepared from defatted oat bran by isoelectric precipitation of dilute alkali extract. The enzymatic pretreatment of oat bran using Viscozyme L, a kind of multi-component carbohydrase, was introduced into traditional process, and the pretreatment conditions were optimized by response surface analysis(RSA). The optimum parameters of enzymatic pretreatment are as follows: the amount of enzyme 3.02 FBG/g, pH 4.6, incubation temperature 44℃, incubation time 2.8 h. Compared with traditional process, the protein extraction rate is increased from 6.6% to 56.2%. Meanwhile, the purity of protein is increased from 72.9% to 81.7%.