Study on Enzyme Hydrolysis Process and Antioxidant of Buckwheat

Abstract:

Keeping concentration of 10%, study the influence of gelatinization temperature, digestion temperature, digestion time, adding amount on centrifugal sedimentation rate of tartary buckwheat beverage , optimize the best conditions of buckwheat enzyme hydrolysis as following: gelatinization temperature of 80 °C, enzyme amount 120 U/g, enzyme temperature of 80 °C, enzyme solution time 70 min, while the centrifugal sedimentation rate was 20.04%.The amount of total flavonoid is 0.1258mg/g and total phenolic acids is 0.3767μg/g. The ability of radical scavenging activities DPPH (95.23%) and ABTS (98.29%) is stronger than other cereal beverages.

• Periodical: Advanced Materials Research (Volumes 1092-1093)
• Pages: 1551-1556
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.1092-1093.1551
• Online since: March 2015
• Authors: Ying Liu, Yu Xuan Ma, Ting Jun Ma, Chang Xi Jia
• Keywords: Antioxidant Activities, Enzyme Hydrolysis, Flavonoids, Phenolic Acids, Tartary Buckwheat

References

[1] Steadma n, K. J.; Burgoon, M. S.; Lewis, B. A.; Edwardson , S. E.; Obendorf , R. L. Buckwheat seed milling fractions: descript ion, macronut rient composition and dietary fibre. J. Cerea l Sci. 2001, 33, 271–278.

DOI: 10.1006/jcrs.2001.0366

[2] Wijngaar d, H. H.; Arendt, E. K. Buckwheat. Cerea l Chem. 2006, 83, 391–401).

[3] Bonafaccia,G.; Marocchini, M.; Kreft, I. Composition and technological properties of the flour and bran from common and tartary buckwheat. Food Chem. 2003, 80, 9-15. (5).

DOI: 10.1016/s0308-8146(02)00228-5

[4] Wang H F. Qiao Z H. Ren W Y. Lu Y J. Zhu L. Zhang L. Zhang Z. Wang Z H: Journal of Shanxi Medical University Vol. 33 (2002), P. 1-5 (in Chinese).

[5] Kawasaki, T.; Itoh, K.; Oga ki, T.; Yoshi mizu, Y.; Ghimire, P. K.; Regmi, P.; Acharya, G. P. A study on the genesis of hyp ertension in mountain people habitually taking Tibet an tea and buckwheat in Nepal. J. Health Sci. 1995, 17, 121-130. ).

[6] Tao S.Y. Xu, F: Practical Pharmacy and Clinical Remedies Vol. 9 (2006), P. 219-221 (in Chinese).

[7] Ren,W. Qiao,Z. Wang,H. Zhu,L. Zhang,L. Lu,Y. Cui,Y. Zhang,Z. Wang, Z: Methods & Findings in Experimental & Clinical Pharmacology Vol. 23(2001), P. 427 (in Chinese).

[8] Manach, C.; Scalbert, A.; Morand, C.; Remesy, C.; Jimenez, L Polypheno ls: Food sourc es and bioavaila bility. Am. J. Clin. Nutr. 2004, 79, 727–747).

[9] Dietryc h-Szostak, D.; Oleszek, W. Effect of processi ng on the flavono id content in buckwheat ( Fagopyru m esculentum Moench)grain. J. Agric. Food Chem. 1999, 47, 4384–4387.

DOI: 10.1021/jf990121m

[10] Sensoy, I.; Rosen , R. T.; Ho, C.; Karwe, M. V. Effe ct of processing on buck wheat phen olics and antioxidant activity. Food Chem. 2006, 99, 388–393.

[11] Zhang, M.; Chen, H.; Li, J.; Pei, Y.; Liang, Y. Antioxidant properties of tartary buck wheat extracts as aff ected by different thermal processing methods. LWT Food Sci. Technol. 2010, 43, 181–1 85.

DOI: 10.1016/j.lwt.2009.06.020

[12] Emmons, C. L. Peterson, D. M: Cereal Chemistry Vol. 76(1999),P. 902 – 906.

[13] Tan P. Fang Y M. Wang Y H. Zhang C S: Food Research and Development Vol. 29(2008), P. 20-23. (in Chinese).

[14] Sahreen, S. Khan, M. R. Khan, R. A: Food Chemistry Vol. 122(2010),P. 1205 –1211.

[15] Zhao,G. Peng L.X. Wang,S. Hu,Y.B. Zou, L: Journal of Integrative AgricultureVol. 11(2012),P. 1111-1118 (in Chinese).