Effect Of Buckwheat Flavonoids On Dough And Protein Characteristics Of Wheat

This article mainly studies the buckwheat flavonoids on wheat dough and its protein characteristics. To study the effect of rutin/quercetin on the tensile properties of wheat dough and foaming capacity, foam stability, emulsion stability of wheat protein( albumin, globulin, gliadine and glutenin), and study the interactions of buckwheat rutin/quercetin with wheat protein( albumin, globulin, gliadine and glutenin) using fluorescence spectrometry. The results are as follows:Adding buckwheat rutin/quercetin into the wheat flour according to a certain concentration gradient(0.3%, 0.6%, 0.9%, 1.2%, 1.5%), measuring its influence on dough rheological properties of hybrid system, the results showed that: With the increase of the contents of rutin and quercetin, the wet gluten content of mixed system decreased gradually, and the wet gluten content of rutin mixtures decreased more significantly than the quercetin mixture, and the gluten index of the mixed system decreased gradually. Through the comparison of farinograph properties of rutin and quercetin mixture of dough, we can come to the following conclusions. The addition of rutin, quercetin had no influence on the dough water absorption, but the dough development time, stability time were decreased with the increase of the contents of rutin and quercetin. The dough softening degree was increased gradually with the increase of the added amount, and the effect of quercetin on the mixed system is more effective than rutin. In the determination of the tensile properties of the mixed system, with rutin, quercetin content increased, dough tensile curve area and elongation of gradually decreased, tensile ratio was first increased and then decreased.Using grading method, extraction of wheat protein, then in accordance with certain concentration gradient(0.03%, 0.06%, 0.09%, 0.12%) add buckwheat rutin, quercetin to 1% of the wheat protein dispersions.Testing the effect on wheat protein characteristics, and the results showed that: In certain added range, buckwheat rutin and quercetin on wheat protein foamability and foam stability, emulsification and emulsion stability have certain effect. Adding the same concentration of rutin and quercetin solution, have different effect on different proteins, such as the globulin and glutelin protein foaming of influence, rutin have more effect than quercetin, but additives on albumin and alcohol soluble protein foaming effect, quercetin have more effect than rutin. The effect intensity sequence of rutin on foaming properties of wheat protein, glutenin is the most, gliadin is the least; the effect intensity sequence of quercetin on foaming properties of wheat protein: glutenin is the most, globulin is the least. Add the same concentration of rutin, quercetin solution, rutin on albumin, alcohol soluble protein and glutenin affect larger, the effect of quercetin on the emulsification of the globulin larger than rutin; and quercetin can effectively improve the emulsion stability of the four kinds of wheat protein.Analysis of the interaction between rutin, quercetin and wheat protein respectively by fluorescence spectroscopy, the results showed that: The strength of binding that rutin, quercetin with wheat protein is influenced by the protein with a relative molecular weight, its solubility and structure, properties and so on. The results show that the quenching types of buckwheat rutin, quercetin quenching the intrinsic fluorescence of wheat protein are static quenching, and the more intensity degree of them combined with wheat protein is rutin. The intensity sequence of rutin quenching intrinsic fluorescence of the four protein is: leucosin, glutelin, alcohol soluble protein, wheat globulin; The intensity sequence of quercetin quenching intrinsic fluorescence of the four protein is: glutenin, alcohol soluble protein, wheat globin, leucosin.