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January 17, 2026Food Science and PreservationOpen Access

Natural acidifying agents (yuzu juice and organic acids)-assisted alkali extraction process for naked oat (Avena sativa L.) proteins

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Authors

SLSun-Kyung LeeYLYou-Seok LeeSJSoo-Hyun Ji

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Overview

Research demonstrates enhanced protein yield in naked oats using yuzu juice and enzymatic treatment.

Key Points

  • The aim is to determine optimal conditions for extracting proteins from naked oats using yuzu juice and enzymes.
  • Alkali extraction at pH 11
  • Isoelectric precipitation at pH 6
  • Evaluation of enzyme treatments
  • Comparison with citric acid
  • Crude protein content achieved was 17.72%
  • Extraction yield reached 54.36%
  • Combination of yuzu juice and organic acid improved extraction
  • Enzymatic treatment increased protein yield compared to non-enzyme control

Cite This Study

Lee et al. (2025) studied this question.

synapsesocial.com/papers/696b2631d2a12237a934976ehttps://doi.org/10.11002/fsp.2025.32.6.1110
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