Study on the Influence of Buckwheat Flour Protein Based on Differentiation and Maturation Methods
A study was conducted on the extraction of buckwheat protein using alkaline solution and acid precipitation method,and the process conditions were optimized.Buckwheat was matured through three methods:steaming,boiling,and frying.Four protein solutions were prepared under the optimal conditions,and the content and functional properties of buckwheat protein were tested by Coomassie brilliant blue method.The experimental results show that the optimal ex-traction process conditions are material liquid ratio of 1∶15,pH value of 10,extraction temperature of 55 ° C,and ex-traction time of 140 minutes.Among the buckwheat protein content of each treatment method,boiled albumin content was the highest(32.8%),unmatured buckwheat glutenin content was the highest(38.9%),and Prolamin content was the lowest(6.4%)in boiled buckwheat.The solubility of globulin in immature buckwheat was the highest(339%),while the solubility of Glutelin and Prolamin slightly changed or decreased,and the solubility of albumin and globulin significantly increased after cooking and steaming.Buckwheat Glutelin has the best water holding capacity,and the wa-ter holding capacity of each protein is relatively improved after boiling and steaming.After cooking,the oil absorption of albumin,Glutelin and globulin is relatively improved.Research can help provide theoretical basis for precise deep pro-cessing of buckwheat and promote industrial development.
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