Abstract:Using oat bran as material，the effects of extraction temperature，the ratio of material to liquid，extraction times and extraction time on the extraction effect of oat gum were studied.Through the analysis of single factors and orthogonal tests，the optimal extraction conditions were determined as follows：extraction temperature 70℃，the ratio of material to liquid 1∶10（mass ratio），extraction times 3，extraction time 120 min，Under these conditions，the test results showed that the oat gum extract rate was 4.57%.The heat-resistant αamylase was used to remove the starch in the extract.The best conditions were the heat-resisting α-amylase 6 U and the hydrolysis reaction 40 min.Isoelectric precipitation method to remove protein from the extract，the best extract was pH 4.5.Sulfuric acid-phenol method for determination of sugar content in oatmeal and coomassie brilliant blue method for determination of residual protein in gluten samples，the best extract pH 4.5，sugar content 60.518%，residual protein content 3.584%.