Table 1. Protein characteristics of oat groats protein by pretreatment of whole grains and protein precipitation acid

Protein extraction conditions1)		Precipitation protein contents (mg/mL)	Crude protein contents (%)	Extraction yield of protein (%)
Raw oats groat (Choyang)		-	11.00±0.23	-
Pretreatment of whole grains	Soaked oats	2.08±0.032)	3.18±0.06*3)	21.17±0.41*
	Unsoaked oats	2.32±0.04	3.53±0.19	26.69±1.40
Protein precipitation acid	Citric acid (CA)	1.67±0.04***	2.97±0.09**	21.17±0.66*
	CA+yuzu juice	2.32±0.04	3.53±0.19	26.69±1.40

Raw oats, freeze-dried powder sample; Soaked oats, hot-air–dried powder sample after water immersion and protein precipitation by CA+yuzu juice → pH 13 alkaline extraction and pH 3 precipitation; Unsoaked oats, hot-air–dried powder sample and protein precipitation by CA+yuzu juice → pH 13 alkaline extraction and pH 3 precipitation; Citric acid (CA) and CA+yuzu juice, using unsoaked oats → pH 13 alkaline extraction and pH 3 precipitation.
All values are mean±SD (n=3).
Mean equality was evaluated by independent samples t-test (^*p<0.05, ^**p<0.01, ^***p<0.001).