以裸燕麦为原料，采用传统的碱提酸沉法，在料液比为1∶10 g/mL，pH=8.5（碱提）和pH=4.5（酸沉），T=20 ℃条件下提取燕麦分离蛋白，蛋白提取率为75%，再在不同的pH、离子强度和蛋白浓度条件下，进行燕麦分离蛋白的功能性测定，测定其乳化活性、起泡性、持水性、粘度。结果得出，燕麦分离蛋白在等电点附近时其乳化活性、起泡性、持水性数值最低，离子强度对各功能性指标的影响各不相同，燕麦分离蛋白粘度与其蛋白浓度成正比。
Oat protein isolate was extracted by alkali extraction acid precipitation with naked oat as raw material. The protein extraction rate was 75% under the condition of the ratio of material to liquid 1∶10 g/mL, pH = 8.5(alkali extraction),pH=4.5 (acid precipitation) and T = 20 ℃. The functions, such as the emulsibility, foamability, moisture retention and viscosity of oat protein isolate, were measured under the condition of different pH, ionic strength and concentration. The results showed that the emulsibility, foamability and moisture retention were the lowest near the isoelectric point; the influence of ionic strength on each functional index was different; there was a positive correlation between protein concentration and its viscosity.