The amino acid compositions, secondary structure, and self-assembly of oat protein isolate (OPI), which was purified from the high-protein Chinese oat, have been investigated by using a combination of amino acid analysis, Fourier transform infrared spectroscopy (FTIR), and tapping mode atomic force microscopy (TP-AFM). OPI, with molecular weights ranging from 14.0 kDa to 66.0 kDa, was rich in essential amino acids and contained 24.7% glutamic acid and 8.1% leucine. The amino acid contents of OPI are 4.5-8.7 times higher than those of oat flour....
