Tartary buckwheat and wheat were taken as the raw materials,the effects of different amounts of Tarta-ry buckwheat powder on hypoglycemic activity,rheological properties,thermodynamic properties,Fourier transform infrared spectroscopy,X-ray diffraction and dough microstructure of wheat were studied.The results indicated that when the proportion of Tartary buckwheat flour increased in the mixture,the hypoglycemic activity was significantly enhanced,and the hypoglycemic activity was the strongest when the ratio of Tartary buckwheat flour to wheat flour was 9∶1(α-glucosidase inhibition IC50 value of 1.24 mg/mL,and α-amylase inhibition IC50 value of 1.22 mg/mL),the viscosity was reduced,the initial pasting temperature,the peak pasting temperature and the end pas-ting temperature increased,enthalpy value decreased,the β-folding and α-helical content decreased,and theβ-corner content increased,with no significant change in random curl.Under buckwheat-wheat mass ratio of 8:2 and 9:1,the crystal structure was transformed into a V-type,scanning electron microscopy showed that,with the increase in Tartary buckwheat percentage,Tartary buckwheat-wheat mixed dough gluten structure was severely frac-tured,the distribution of air holes was not uniform,when the Tartary buckwheat flour proportion was more than 5∶5,it was difficult to mix flour into dough.
维普
万方数据