THE EXTRACTION THE PROTEINS OF THE OAT AND THE POSSIBILITIES OF THEIR USE

T.N. Burushkina, V.I. Kolychev, V.G. Aleynikov, T.L. Balenko, V.R. Borovsky

The conditions of practically complete extraction of all proteins from non-defatted ground oat groats depend on the time of treatment, pH and chemical nature of extracting agents were studied. The limits of stability of the alkaline protein solutions depend on pH were determined. The concentrates contained 30—40% of the protein were obtained. The conditions of preparing of the stable liquid mixtures of oat and soy proteins were studied.

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