Superfine Comminrtion Of Tartary Buckwheat Bran And Its Property Of Micropowder

Tartary buckwheat,Fagopyrum tataricum(Linn)Gaench,is one of culture varieties of the genus Fagopyrum. According to the published reports, tartary buckwheat has been shown to antioxidative, anti-inflammatory, anticarcinogenic, hypoglycemic and hypolipidemic effects, and its products have attracted increasing acception. With the market-demand improving of tartary buckwheat powder, the amount bran, 24% in grain, also improved. The bran reutilization becomes the important problem in tartary buckwheat development. Tartary buckwheat bran is abundant in nutrients. The content of total flavonids is 5 times compared with tartary buckwheat powder, and the content of dietary fiber is 28%. But utilization rate of the tartary buckwheat bran is low for bad-tested. For further processing technology of tartary buckwheat bran, in this paper, the micropowders of tartary buckwheat bran were achieved by superfine comminution, and studied the properties and the effect of processing technology on bitter.The main contents of this paper: study on superfine comminution of tartary buckwheat bran; the effect of super micro-milling on basic composition; the effect of super micro-milling on physical properties; the effect of super micro-milling on functional properties; the effect processing technology of on rutin-degrading.The main results of this paper:(1) The micropowders of tartary buckwheat bran were achieved by plant ball grinding method in 5-30min, having narrow diameter distribution and good uniformity. The basic composition increased, dissolved rate of total flavonids increased 1.13%; the insoluble dietary fiber decreased 0.58% through superfine comminution.(2) The physical and chemistry properties have increased through super micro-milling. Compared with crude powder, the angle of repose of the micropowder C was 52.38°, increased 36.72°; angle of slide was 51.04°, increased 6.59°; water holding capacity was 2.30%, decreased 1.02%; oil holding capacity was 75.03%, decreased 43.47%; water swilling capacity was 56.13%, decreased 33.01%; water solubility was 27.66%, increased 4.31%; and the color increased.(3) The functional properties have increased through super micro-milling. Compared with crude powder, the action exchange capacity of the micropowder C increased; the adsorption towards bile sodium was 44.96mg/g, decreased 5.60mg/g; the adsorption towards Pb²⁺,Cd²⁺, Hg²⁺ were 0.232, 3.493, 1.702mg/g, increased 0.184, 0.840, 1.341mg/g; the scavenging towards NO₂^- was 33.21%, increased 24.25%; the scavenging towards·OH was 20.04%, increased 8.03%; the scavenging towards O₂^-·was 7.53%, increased 2.63%; the scavenging towards DPPH was 67.63%, increased 56.85%.(4) The superfine comminution have not inhibit the rutin-degrading of bran. The retention rate of rutin of crude powder was 13.74%. The content of rutin of micropowders degraded completely, and the content of quercetin-3-rutinose-glucoside increased with diameter decreased.(5) The processing technology on rutin-degrading of tartary buckwheat bran micropowders has the good effect. The retention rate of rutin of the micropowder A after steaming 10min was 89.52%.The main conclusions of this paper:(1) According to the results mentioned above, the superfine comminution can improving processing adaptability of the tartary buckwheat bran, and can be used in further processing of tartary buckwheat bran.(2) The tartary buckwheat bran micropowders have good diameter distribution, liquidity, water and oil holding capacity, water swilling capacity, water solubility, the color increased, scavenging towards poisons and the antioxidant. The micropowders are potential functional food material.(3) The processing technology on rutin-degrading of tartary buckwheat bran micropowders has the good effect. The rutin-degrading was inhibiting through dried heat, damp heat, microwave and steam. As low content of quercetin-3-rutinose-glucoside, the micropowders have good-tasted.The innovative pointsof this paper:(1)Superfine comminution is applicabled to further processing of tartary buckwheat bran.(2) Powder properties of tartary buckwheat bran micropowders system are studied.(3) The effect of different processing technologies on bitter in tartary buckwheat bran are studied.