Study On Extraction And Activity Of Tartary Buckwheat Protein

Tartary buckwheat is rich in protein,flavonoids and other nutrients.According to the different solubility,tartary buckwheat protein can be divided into four proteins:water-soluble,salt-soluble,alcohol-soluble and alkali?acid?soluble,in which the content and functional activity of different protein components are different.At present,the research on tartary buckwheat protein mainly focuses on the extraction method and functional activity of tartary buckwheat total protein.In order to improve the health value of tartary buckwheat,the activity of each protein component of tartary buckwheat is more rationally used.This project mainly carried out the research on the extraction process and functional activity of tartary buckwheat albumin and globulin,optimized the extraction process of tartary buckwheat albumin and globulin,studied the activity of the two proteins,selected albumin for further separation and purification,and found the resistance Oxidizing active ingredients.To study the growth of lactobacillus plantarum,lactobacillus paracei and lactobacillus bulgaricus.The main conclusions are as follows:?1?Osborne grading method was used to extract 4 kinds of tartary buckwheat proteins,and the protein components were measured by Coomassie blue method:albumin 35.08±0.47%,globulin 5.23±0.08%,alcohol protein 1.17±0.05%,gluten24.63±0.54%,among which albumin content was the highest.Response surface optimization extraction of tartary buckwheat albumin,the best extraction conditions for albumin are:solid-liquid ratio 1:20 g/m L,extraction time 60 min,extraction temperature 35?,under this condition,the extraction rate of protein35.86±0.89%.Response surface optimization for extraction of tartary buckwheat globulin,the optimal extraction conditions for globulin are:salt concentration 1.00%,solid-liquid ratio 1:13g/m L,extraction time 90min,extraction temperature 50?,under this condition,the extraction rate of protein is 5.60±0.26%.?2?Both albumin and globulin had antioxidant activities:when the protein concentration was 0.5 mg/m L,the clearance rates of DPPH?by albumin and globulin were 77.74%and 86.21%respectively.The clearance rates of ABTS⁺?were 92.48%and 97.36%respectively.When the protein concentration was 1 mg/m L,the clearance rates of?OH were 79.81%and 60.82%respectively.When the protein concentration was 1.2 mg/m L,the iron reduction forces of albumin and globulin were OD₇₀₀=0.604and 0.739 respectively.Furthermore,the albumin was preliminarily isolated and purified by sephadex gel G-75,and the molecular weight distribution of the antioxidant active protein of albumin was determined in the range of 35 to 48 k Da by SDS-PAGE gel electrophoresis.?3?Tartary buckwheat albumin has a promoting effect on the growth of Lactobacillus,and the promotion effect is best when the protein concentration is 1mg/m L.The absorbance of Lactobacillus plantarum increased by 7.93%,Lactobacillus paracasei increased by 7.25%,and Lactobacillus bulgaricus increased by 10.87%.When albumin is 1 mg/m L,the p H value is slightly lower than that of the control group,indicating that the experimental group is slightly stronger than the control group in acid production.The concentration of tartary buckwheat albumin was added at 1 mg/m L.When cultured to the end,Lactobacillus plantarum was 2.4×10⁹cfu/m L,Lactobacillus paracasei was 1.23×10⁸cfu/m L,and Lactobacillus bulgaricus was 6.9×10⁸cfu/m L,all higher than the control group.