Studies on distribution of protein and allergen in graded flours prepared from whole buckwheat grains

Buckwheat (Fagopyrum esculentum Moench) is one of the traditional crops and has become a renewed target of interest or a popular crop as a healthy foodstuff, because it is a good source of cereal protein which is rich with essential amino acids. However, what is critical to our health is that buckwheat contains proteins which cause a hypersensitive reaction (allergy). In this study, to decrease the allergenic activity of buckwheat products, some graded flours were prepared from various portions of buckwheat grain, and its protein distribution and characteristics of each graded flour fractions were determined. The protein and ash contents of all buckwheat fractions increased in the order from the inner fraction to the outer fraction. From SDS–PAGE patterns, the concentrations of 15, 22, 35, 39 and 50 kDa proteins of the inner fractions were lower, and there were clear differences in the protein compositions between the inner and outer buckwheat flour fractions. Detection of allergenic proteins by IgE-immunoblotting showed that sera pooled from 9 patients reacted with proteins of 15 and 22 kDa bands, named Fag e 2 and Fag e 1, respectively. IgE binding activities of proteins, Fag e 1 or Fag e 2 of the inner fractions were weaker than those of the outer fractions. Therefore, the inner fractions without major allergic proteins could be separated from whole buckwheat grains, and also expected to be applied to manufacturing processed foods with low allergen. Furthermore, the graded-milling procedure could be used to provide less-allergenic buckwheat flours.     

Importance of size and charge of carbohydrate chains in the preparation of functional glycoproteins with excellent emulsifying properties from tofu whey

The importance of size and charge of carbohydrate moiety in tofu whey–carbohydrate conjugates, formed through Maillard-type glycosylation, was investigated. Tofu whey (TW) ultrafiltered fractions (UFTW > 3 kDa and UFTW < 3 kDa), acid-precipitated protein (APP), β-conglycinin (7S) or glycinin (11S) were covalently conjugated with carbohydrates (galactomannan (GM), okara polysaccharides, xyloglucan (XG), chitin and chitosan oligo), through naturally-occurring Maillard-type glycosylation at controlled temperature (60 °C), relative humidity (65%) and pH (7.0) for 7-days. The UFTW > 3 kDa fraction conjugated to polysaccharides or oligosaccharides showed improved emulsifying activity index (EAI) and emulsion stability (ES) (p < 0.05). The UFTW < 3 kDa, APP, 11S and 7S–oligosaccharide conjugates showed almost 3.0 times improvement in ES but no significant difference in EAI. In addition, UFTW < 3 kDa, APP, 7S, and 11S–chitosan oligo conjugates showed 5.0 times lower EAI and ES than those conjugates with XG or chitin oligo, due to electrostatic interaction between the negatively-charged groups of soy protein and positively-charged groups of chitosan oligo. Tofu whey fraction–carbohydrate glycoproteins showed both high and low water or oil-binding capacities, implying that different carbohydrates utilised in the preparation of glycoproteins possess different properties and mechanism in water or oil-binding capacity.     

Effect of limited hydrolysis of soy protein on the interactions with polysaccharides at the air–water interface

The objective of the work was to study the effect of limited hydrolysis of soy protein on the interactions with polysaccharides with and without surface activity at the air–water interface at neutral pH where a limited incompatibility between macromolecules can occur. The surface pressure and phase angle as a function of time were evaluated with a drop tensiometer at 20 °C, pH 7 and ionic strength 0.05 M.Hydrolysates of 2% (H1) and 5.4% (H2) degree of hydrolysis (DH) with neutral protease from Aspergillus oryzae were obtained from a commercial soy protein isolate. The polysaccharides used were: hydroxypropylmethylcellulose (HPMC) as surface active polysaccharide; lambda carrageenan (λC) and locust bean gum (LB) as non-surface active polysaccharides.It was found that increasing DH decreased the surface pressure and increased film viscoelasticity (determined as the phase angle, θ) of soy protein hydrolysates and the nature of protein–polysaccharide interactions was strongly affected by DH. The presence of polysaccharides led to an increase of surface pressure of H1 but when added to H2, HPMC and λC decreased the surface pressure.The less hydrolyzed protein H1 gave rise to a higher surface pressure and film viscoelasticity in combination with the polysaccharides. This result points out that a limited protein hydrolysis was sufficient to improve the surface properties of soy proteins if used in combination with polysaccharides.Polysaccharides used in admixture with hydrolyzed soy proteins could control and improve the stability of foams and emulsions not only by increasing bulk viscosity but also by improving film viscoelasticity.     

Polysaccharides from peach pulp: Structure and effects on mouse peritoneal macrophages

Pulp from peaches contained polygalacturonic acid and arabinogalactan as main polysaccharides, which were isolated and characterised. The polygalacturonic acid (AE-CWI) contained 95% GalA and its ¹³C NMR spectrum showed signals at δ 98.9, 78.0, 71.4, 69.1, 68.4, and 175.1 from C-1, C-4, C-5, C-3, C-2, and C-6 respectively, from (1 → 4)-linked α-GalpA units. Methylation-MS analysis of carboxy-reduced material (AE-CWI-CR) gave 90% of 2,3,6-Me₃-galactitol acetate. The arabinogalactan (AE-AG) was composed mainly of Ara (41%) and Gal (50%) and was characterised (methylation analysis and ¹³C NMR) as a type II-arabinogalactan. It induced peritoneal macrophage activation in mice, ∼70% of cells treated with this fraction (1–50 μg/mL) having morphology of activated cells. However, NO production in macrophages treated with AE-AG was not affected. This suggests a new biological activity for peach polysaccharides.     

Hypoallergenic buckwheat flour preparation by Rhizopus oligosporus and its application to soba noodle

The effect of Rhizopus oligosporus on the structure and functional properties of buckwheat grain during fermentation was investigated and the production of buckwheat hypoallergenic flour was studied. The spores of R. oligosporus were mixed with steamed buckwheat grains, and they were incubated at 30 °C and 85% relative humidity (RH) for 0, 24, 48 and 72 h. The changes of structure, free amino acids, minerals, phytic acid and allergenic proteins in the grains were determined during the time course of incubation. The 48-h-fermented buckwheat (FeB) was found to be involved in formation of amino acids with higher amounts of total amino acids, and some of them increased 50 times more; including isoleucine, leucine, lysine, valine, glycine, histidine, tyrosine and γ-amino butyric acid (GABA). SDS–PAGE and Western Blot analyses showed that R. oligosporus was very effective to reduce allergenic proteins of buckwheat and could produce the hypoallergenic buckwheat flour. In its application to noodle making, the FeB-substituted wheat flour noodle was softer and had more elasticity than the control without FeB flours (1CW), except for the 10% substitution of FeB. Uncooked and cooked noodles were brownish compared to those of the 1CW. The R. oligosporus could possibly be used to produce hypoallergenic buckwheat with higher functional and good rheological properties, and thus produced FeB flour was considered to become a big prospect for development of new food in the future.     

Hydrocolloids with emulsifying capacity. Part 3 – Adsorption and structural properties at the air–water surface

The spreading capacity and surface layer characteristics (morphology and mechanical properties) of different hydrocolloids emulsifiers were compared at air–water interfaces. Acacia senegal, Acacia seyal (AcSey), sugar beet pectin (SBP) in conventional and matured states and two conventional samples of gum Ghatti (GG) were studied in aqueous solutions at pH 4.5 and 3.1. Samples were analysed by their Langmuir compression isotherms. At pH 4.5, the conventional A. senegal (GAc) and A. seyal (AcSeyc) samples exhibited low spreading capacity compared with the other hydrocolloids. The capacity to spread on the surface was improved by the maturation process applied to A. senegal gums and to SBP, but had little effect on the A. seyal samples. The elasticity at zero deformation rate was homogenous for the hydrocolloids. Only A. seyal samples showed high resistance to layer compression, probably due to their low specific volume because of their more compact structure. The matured A. senegal gum was hydrophobically fractionated to separate the main components which were studied individually. The arabinogalactan protein (AGP) component dominates the surface behaviour of this hydrocolloid, and it was confirmed that the arabinogalactan (AG) component did not exhibit surface activity. Acidification of the sub-phase to pH 3.1 improved the spreading and mechanical properties of the layers for all conventional and matured samples, which is in agreement with previous results at n-hexadecane–water interface. However, the GG samples were not affected by pH changes and exhibited similar Langmuir isotherms at both pH values.A. senegal gums were further studied by atomic force microscopy (AFM) and ellipsometry. In aqueous solutions circular particles of about 11 nm in diameter were detected at pH 4.5 for GAc, whereas matured A. senegal gum (designated as EM2) showed circular objects of about 25 nm diameter. Aggregated particles were observed in both samples, but their proportion in EM2 was higher than for GAc. By AFM analysis, the film layer formed by EM2 samples at the air–water interface (pH 4.5) at a surface pressure of 28 mN/m was thick (about 3 times the height of the particles). The roughness and larger particle sizes were more evident for EM2 samples. AFM and ellipsometry at pH 3.1 showed that the surface layer of both samples were thicker and made up of a higher proportion of aggregates.     

Polysaccharides from Sesamum indicum meal: Isolation and structural features

Defatted Sesamum indicum seed cake was extracted, following two separate sequences, and the effects of extraction medium on yield and composition of the extracts were compared. Polysaccharides extracted sequentially with dilute acid and alkali represented 250 mg/g of defatted meal. The isolated polymers contained arabinan, rhamnogalacturonan I (RG I) and arabinogalactan proteins. Polysaccharides extracted during chlorite treatment and with dilute alkali had a higher proportion of rhamnose, suggesting a more branched variety of polymer. Three extracts, which were further characterized by size exclusion chromatography, gave two overlapping peaks. Structural characterisation of hemicellulosic polysaccharides, isolated with KOH, using specific enzyme hydrolysis, ion exchange chromatography (HPAEC) and matrix assisted laser desorption ionisation-time-of-flight (MALDI-TOF) mass spectroscopy, showed that sesame meal xyloglucan (XG) contained XXXG, XXFG and XXLG, and XLLG (named according to Fry et al., 1993) as the major building sub-units in the ratio of 1:0.9:0.3. Hydrolysis with endo-β-(1 → 4)-d-xylanase and analysis of the xylan derived oligosaccharides showed the presence of monomeric xylose (40%), xylobiose (46%) and acidic xylan oligosaccharides containing 4-O-methyl-d-glucuronic acid residues (14%).     

苦荞10 kD过敏原的重组表达及部分性质分析

以苦荞种子灌浆期cDNA文库中获得的苦荞10 kD过敏原基因序列TBAP10（tartary buckwheat 10 kD allergenprotein,TBAP10;GenBank登录号JK729379.1）为基础,构建重组表达载体pET47b-TBAP10,重组蛋白在大肠杆菌BL21 Star（DE3）中以包涵体形式表达。经包涵体复性和钴离子螯合层析纯化目的蛋白,并对其过敏活性、热稳定性及在模拟胃肠环境中的稳定性进行了分析。Western blotting显示该蛋白与苦荞16 kD过敏蛋白Fag t2存在免疫交叉反应。竞争性ELISA证明重组蛋白TBAP10具有与荞麦过敏患者血清IgE特异的结合活性;TBAP10具有强的热稳定性,能耐受15 min的沸水浴;模拟胃肠环境的消化结果显示TBAP10对胃蛋白酶具有强的耐受性,但对胰蛋白酶无耐受性。     

Influence of xyloglucan on gelatinization and retrogradation of tapioca starch

Dynamic and steady shear rheometry and differential scanning calorimetry (DSC) were used to investigate effects of xyloglucan (XG) on gelatinization and retrogradation of tapioca starch (TS). The viscosity of TS/XG pastes immediately after gelatinization increased with increasing XG content at the total polysaccharide concentration of 3.5%. Gelatinized TS alone showed pseudoplastic flow at low shear rates and dilatant behavior at higher shear rates (about >1 s⁻¹), while mixtures with XG did not show dilatancy. Mechanical spectra of TS pastes containing XG were more liquid-like than those of TS pastes without XG. XG provides shear stability to the TS during storage. Increases in dynamic moduli during storage at 5 °C were suppressed in the presence of XG. In contrast, the retrogradation ratio determined based on DSC increased more rapidly in the presence of XG. These results suggest that XG forms a continuous liquid phase in a mixture to impart better mechanical stability during storage but to accelerate re-ordering of starch polysaccharides by effectively reducing the amount of water available for starch.     

Comparison of flavonoids profile in sprouts of common buckwheat cultivars and wild tartary buckwheat

In this study, major types of flavonoids in 7‐day sprouts of five common buckwheat cultivars grown in Poland (Hruszowska, Kora, Panda, Luba and Emka) and wild tartary buckwheat were investigated. Results demonstrated that sprouts of common buckwheat cultivars and wild tartary buckwheat contained both known and a newly discovered flavonol: quercetin 3‐O‐galactosyl‐rhamnoside. An exceptionally high content of this flavonoid was found in cotyledons of wild tartary buckwheat (30.79 ± 0.14 mg g^?1 DW), exceeding about 10 times level of rutin (3.16 ± 0.07 mg g^?1 DW). The results are not consistent with the data published so far on the content of flavonoids in sprouts of tartary buckwheat. Higher levels of flavonoids were measured in cotyledons than in hypocotyls with the exception of anthocyanins, which were present in higher amounts in hypocotyls. Cotyledons of common buckwheat sprouts were rich in C‐glycosides of luteolin and apigenin, the total content of which exceeded ca. 5 times the concentration of rutin.     

Aroma release of a model wine solution as influenced by the presence of non-volatile components. Effect of commercial tannin extracts, polysaccharides and artificial saliva

The effect of commercial tannin extracts, extracted either from grape seeds or grape skins, a natural wine polysaccharide extract, pectin and arabinogalactan on the headspace release of selected aroma compounds from a “model wine” solution was investigated. Changes in the volatility of the aroma compounds were studied using headspace solid-phase microextraction combined with GC/FID. The performance of four commercially available fibre coatings was checked and the 50/30 ??m DVB/CAR/PDMS one was proved to be the most effective. A short sampling time (1 min) was used to determine the “true” headspace concentration at equilibrium between the headspace and the sample. In general, the volatility of the studied aroma compounds appeared to be correlated to increasing tannin levels as well as to their origin. The volatility of esters was generally increased upon tannin addition at low concentrations, while at higher addition levels the two extracts exhibited dissimilar behaviour attributed to their different composition. Both arabinogalactan and pectin addition at low concentrations increased the volatility of the studied aroma compounds, while at higher concentrations pectin exhibited a different behaviour by salting out hydrophobic compounds in the vapour phase. In addition, grape skin and seed tannin extracts in admixture with polysaccharides either prevented the macromolecular chains to associate with volatile molecules or led to additional flavour retention depending on the aroma compound and the addition level. Saliva addition enhanced the volatility of the most hydrophobic compounds whereas the hydrophilic compounds were retained into the matrix.     

Changes in the pectic fraction of bush butter (Dacryodes edulis (G Don) HJ Lam) fruit pulp during ripening

CDTA‐soluble polysaccharides were extracted from cell wall material (prepared as alcohol‐insoluble solids) of bush butter fruit endocarp tissue at three stages of ripeness. The amount of soluble pectins remained constant but they underwent a gradual depolymerisation during ripening. The CDTA extracts were fractionated by anion exchange and the subfractions were analysed for their sugar composition and molecular weight distribution. For all degrees of ripeness the extracts were composed of three minor peaks and two major peaks. The minor peaks appeared to be composed of xyloglucan and mannan‐type polymers for the first peak and arabinogalactan‐type polymers for the other two peaks. The two main peaks were retained on the column. The first was exclusively composed of homogalacturonan polymers and the second contained principally highly branched rhamnogalacturonan polymers. During ripening, both homogalacturonan and rhamnogalacturonan populations were modified. Modifications in the rhamnogalacturonan fraction were principally marked by the accumulation of low‐molecular‐weight rhamnoglacturonan polymers in the course of ripening. © 2001 Society of Chemical Industry     

Thermal properties of buckwheat proteins as related to their lipid contents

The thermal properties of buckwheat proteins (BP) as related to their lipid contents were studied using differential scanning calorimetry (DSC). BP samples with three levels of lipid content (2.5%, 6.5% and 17.8%, w/v) were obtained by selecting different extraction and de-fatting techniques. In the DSC thermograms of all BPs, there were two observable endothermic peaks with similar denaturation temperatures of about 80 and 102 °C, corresponding to the 8S and 13S globulins, respectively. The enthalpy changes (ΔH) of buckwheat globulins are also unaffected by the presence of lipids (2.5–17.8%), however, the width at half peak height (ΔT_1/2) presenting the cooperativity of the transition from native to denatured state was related to the lipid content. DSC analyses in the presence of some protein perturbants (e.g., urea, SDS and DTT) showed that the structure of buckwheat globulins (especially 13S globulins) are mainly maintained by hydrogen bonding and hydrophobic interactions, and the presence of lipids may disturb the hydrophobic interactions of these globulins. The disulfide bonds only pay an important role in those globulins with high (17.8%) or low (2.5%) lipid contents. These results suggest that the presence of lipid affect the thermal properties of buckwheat globulins, especially the ability to resist the denaturant-induced denaturation, and a suitable amount of lipids be favorable for the maintenance of native protein conformation of 13S globulins.     

非靶向代谢组学分析阿拉伯半乳聚糖对嗜黏蛋白阿克曼菌代谢物的影响

众多植物多糖中,阿拉伯半乳聚糖对嗜黏蛋白阿克曼菌(Akkermansia muciniphila,Akk)模式菌株(DSM 22959)的促生长效果最佳.为进一步探究阿拉伯半乳聚糖对Akk代谢物的影响,本研究将阿拉伯半乳聚糖作为部分碳源对Akk进行体外发酵培养,确定了阿拉伯半乳聚糖的补充量以便于Akk发酵液样本的后续分...     

提高苦荞醋黄酮含量的工艺研究

液态发酵苦荞醋过程中黄酮损失大,发酵液由于多糖含量高导致黏稠度大而影响生产。该实验以经过多糖、黄酮提取的苦荞粉为原料酿制苦荞醋,再将所提取的黄酮添加到苦荞醋中,在同样条件下以未提取多糖、黄酮的苦荞粉酿造苦荞醋为对照,探究苦荞破碎度、糊化与否、糖化时添加不同蛋白酶等条件对苦荞粉酿醋的影响。结果表明,苦荞破碎度＞40目、糖化后添加中性蛋白酶、不糊化等条件下,将提取的黄酮加入处理过的苦荞粉所酿制的苦荞醋中可有效提高黄酮含量,酿制的苦荞醋黄酮含量（5.20 mg/mL）,比对照（3.02 mg/mL）提高了72.19%。     

Rheological,textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour

Mixolab, as the rheological instrument, was utilized to create gluten-free products. According to obtained Mixolab profiles, mixtures of rice flour and husked buckwheat and rice flour and unhusked buckwheat flour expressed rheological properties similar to wheat flour. In both types of mixtures the ratio of rice flour to buckwheat flour was 90:10, 80:20 and 70:30. According to the Mixolab profiles of the investigated systems, gluten-free products containing unhusked buckwheat flour had higher water absorption values, lower stability and weaker protein network structure, as well as lower peak viscosity than those consisted of husked buckwheat flour.Increasing the amount of husked buckwheat flour from 10% to 20% resulted in both G′ and yield stress value increase, but further increase of the husked buckwheat flour on 30% resulted in both G′ and yield stress value decrease. However, increasing the amount of unhusked buckwheat flour from 10% to 20% resulted in significant decrease of G′ and yield stress value having no significant impact with the addition of 30% of unhusked buckwheat flour.Hardness, expressed as a work of compression of the final product, increased with the amount of both types of buckwheat flour. Samples containing UBF expressed not significantly higher values of hardness than those prepared with HBF. According to obtained results of sensory evaluation of the final products it can be concluded that all six combinations of tested gluten-free breads were sensory acceptable.     

Surface tension of Phaseolus vulgaris and coccineus proteins and effect of polysaccharides on their foaming properties

The surface tension of protein isolates from common bean (Phaseolus vulgaris L.) and scarlet runner bean (Phaseolus coccineus L.), prepared by isoelectric precipitation and ultrafiltration was evaluated, with respect to protein concentration (0.001–0.1% w/v) and pH (pH 4.5, 5.5, 7.0 and 8.0). Surface tension was most reduced, and with a higher rate of reduction at higher protein concentration and at pH 8.0. Foams (1, 2% w/v protein), at the same pH values, with and without the addition of polysaccharides, were studied. The proteins’ foaming behaviour was related to their adsorption behaviour. Arabic gum, locust bean gum (0.1% and 0.25% w/v), xanthan gum and a xanthan/locust bean gum mixture (0.1% w/v) had a positive effect on foam creation. All polysaccharides increased foam stability, probably due to the viscosity increase and to the creation of a network, which prevents the air droplets from coalescence. Isolates from P. coccineus and isolates obtained by ultrafiltration seemed to exhibit better foaming properties.     

Buckwheat—the source of antioxidant activity in functional foods

Antioxidant activities of buckwheat seeds, dehulled seeds, hulls, straws and leaves were evaluated and compared with those of oats and barley. Schaal oven test at 70 °C with gravimetric indication and lard as the substrate was applied. Protection factors ranged from 1.3 to 8.0 and increased in the order: buckwheat straws < buckwheat hulls = oats <barley <buckwheat seeds <buckwheat dehulled seeds <buckwheat leaves. Methanol extract of buckwheat seeds showed higher antioxidant activity in comparison with petrolether extract, protection factors amounted to 2.9 and 1.9, respectively Total phenolics, rutin and tocol contents in tested samples were determined and related to the antioxidant activities. Statistically significant relationship between total phenolics content as well as rutin content and antioxidant activity of buckwheat material was observed (R² = 0.987, P <0,002, R² = 0.972, P<0.002, respectively) Significant correlation between tocol content and antioxidant activity was not found.     

Impact of milieu conditions on the α-lactalbumin glycosylation in the dry state

Maillard reaction is influenced by protein and sugar properties, water activity (a_w) as well as the glycosylation time and temperature. The aim of this work was to investigate the influence of environmental parameters on the glycosylation reaction kinetics and to develop a technology platform for protein glycosylation as a possible substrate pre-treatment. The glycosylation reaction of bovine α-lactalbumin (α-La) was performed with lactose and maltodextrin in the dry-state at 40, 50 or 60 °C performed at a_w of 0.33, 0.44 or 0.58 for reaction times of 8, 24 or 48 h. The degree of glycosylation (DG) was determined as the loss of lysine using the ortho-phthalaldehyde (OPA) method. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS–PAGE) with Coomassie and glycoprotein staining was also performed. The reaction with lactose reached higher DG values in all cases as compared to reactions with maltodextrin (maximum DG of 85% and 31%, respectively, at a_w = 0.58 after 48 h). Lactosylation kinetics showed that the second order rate constants increased with increasing temperature and were highest at a_w = 0.58 in all cases. The activation energies were determined as 97.1 ± 37.7, 193.9 ± 9.1 and 136.6 ± 15.6 kJ/mol for a_w = 0.33, 0.44 and 0.58, respectively and showed an increasing trend with increasing temperature. Glycosylation of α-La offers a new process for improvement of functional properties as well as being a substrate pre-treatment process to control enzymatic digestion in order to generate tailor-made peptides as food additives with important health benefits like probiotics due to glycoprotein resistance to further enzyme hydrolysis.     

β-葡聚糖糖基化对裸燕麦蛋白功能性质及抗氧化活性的影响

使用β-葡聚糖对裸燕麦蛋白进行糖基化处理,测定裸燕麦蛋白糖基化反应前后的功能性指标,观察糖基化改性过程中复合物的生成情况,分析糖基化改性作用机理,进行体外抗氧化实验。结果表明:在pH5、7、9、11环境中,糖基化反应后的裸燕麦蛋白溶解性均得到改善,pH5环境下提高了3.06倍,pH3~11范围内糖基化裸燕麦蛋白的起泡性提高明显,pH5环境下提高了5倍,在pH5环境下,糖基化裸燕麦蛋白的乳化性及乳化稳定性分别提高了2.48及2.59倍;SDS-PAGE凝胶电泳发现,糖基化改性后有大分子物质生成,内源荧光光谱分析表明糖基化反应过程中体系环境转向亲水性,红外光谱分析反映了蛋白与糖分子之间的共价结合,在圆二色谱中观察到糖基化反应改变了蛋白的二级结构;浓度为10 mg/mL时,糖基化裸燕麦蛋白DPPH·清除率是原蛋白的2.13倍,浓度为2.5 mg/mL时,糖基化裸燕麦蛋白ABTS+·清除率是原蛋白的2.09倍。裸燕麦蛋白与β-葡聚糖的糖基化反应改变了蛋白质的结构,复合物转向亲水性,功能性得到改善,且抗氧化活性也强于原裸燕麦蛋白。