Effects Of The Protein And Functional Properties Of Tartary Buckwheat By Eurotium Cristatum Fermentation

Tartary buckwheat,one of the traditional minor crops which is known as "healthy food for humans in the 21 st century".And tartary buckwheat has high edible and medicinal value.During the growth and metabolism process,Eurotium cirstatum secretes a variety of extracellular enzymes which can convert macromolecules into small molecules while providing carbon sources and energy for their own metabolic activities.In this paper,the extraction conditions of tartary buckwheat albumin and globulin were optimized,and study the changes of protein content and protease activity after fermention and the inhibition rate of antioxidant and related enzymes of glycolipid metabolism in vitro.The following results were obtained: 1.Optimization of extraction conditions of tartary buckwheat albumin and globulin,Using tartary buckwheat as raw material,the albumin and globulin in tartary buckwheat were separated and extracted by Osborne method.The conditions for optimal extraction of albumin and globulin were obtained by single factor and orthogonal experiments.The results were as follows: the optimal extraction conditions for albumin were solid-liquid ratio 1:12,time 2h,temperature 50?,and the extracted albumin content was 21.08 mg/g.The optimal extraction conditions for globulin were solid-liquid ratio 1:10,sodium chloride concentration 1%,time 1h,temperature 50?.Under this condition,the extracted globulin content was 16.01mg/g.2.Effect of fermentation of tartary buckwheat protein and protease by Eurotium cirstatumThe optimal fermentation conditions for albumin were time 4d,material thickness 1cm,temperature 32?,solid-liquid ratio 1:0.4,and the extracted albumin content was 24.61mg/g which was increased by 3.44mg/g over unfermentation;the optimal fermentation condition of globulin were time 6d,material thickness 2cm,temperature 28?,solid-liquid ratio 1:0.6,the extracted globulin content was 21.31mg/g which was increased by 4.78mg/g over unfermentation;the optimal fermentation conditions for gliadin were time 8d,material thickness 2.5cm,temperature 30?,solid-liquid ratio 1:0.8,the extracted gliadin content was 5.83 mg/g which was increased by 4.55mg/g over unfermentation;glutenin did not change significantly during fermentation.The total protein content was negatively correlated with protease activity,and the protease activity affected the total protein content of tartary buckwheat.P was 0.059,the significance is not obvious.3.Functional analysis of tartary buckwheat fermentation productsTartary buckwheat of different fermentation time was determined by in vitro antioxidant,lipase inhibition rate,and ?-amylase inhibition rate.The result show that the total antioxidant capacity for fermentation 6d was increased by 14.7%,inhibiting superoxide anion capacity was increased by 1.92 times for 8d,inhibiting hydroxyl radicals capacity was increased by 0.26 times for 6d,iron reduction capacity was increased by 1.58 times for 6d,DPPH free radical scavenging rate was increased by 30.9% for 4d,lipase inhibition rate was increased by 38.7% for 6d and ?-amylase inhibition rate was increased by 15.7% for 4d which compared with unfermention tartary buckwheat.It shows that the inhibition rate of antioxidation and related enzymes of glycolipid metabolism were improved after fermentation tartary buckwheat.According to the above results that tartary buckwheat antioxidant,lipase inhibition rate,and ?-amylase inhibition rate,,tartary buckwheat of fermentation for 6d was used as the best fermentation product.