OPTIMIZATION OF VISCOZYME L-ASSISTED EXTRACTION OF OAT BRAN PROTEIN USING RESPONSE SURFACE METHODOLOGY

By X. Guan, Huiyuan Yao. 2008

283 citations recorded by the source corpus.

Subfields: Biotechnology, Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/61c0043a19bde241f7d5ea7687716bea4810a345

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1. Jianfei Zhu
2. Q. Fu

Citations in the corpus

• Optimization of ultrasound-assisted extraction process of perilla seed meal proteins (2012, background): “Guan and Yao (15) reported that the protein extraction from oat bran was mainly affected by pH and incubation temperature, the optimum conditions of enzymatic pretreatment were identified as Viscozyme L concentration 30 FBG/10 g of oat bran, pH4.”