Studies On Extraction And Appliance Of Buckwheat Protein

This thesis was mainly concentrated on the extraction and properties of the buckwheat protein;and its chemical properties were studied systematically. For application, the anti-fatigue ability of buckwheat protein(BWP)was investigated.The optimum extraction process and condition of buckwheat extract protein (BWEP) were chosen by considering the result of orthogonal experiment: temperature of 35℃; the ratio of materiel and water 1:12; alkaline proteinase of 50U/g; pH11 and extracting time of 30 min. The protein extraction rate of buckwheat powder was 76%. The deposit found at pH4.2 was washed, centrifugation and spray-dried. The constitution of buckwheat protein was as follows: protein81.1%, fat 0.2%, glucide 11.1%, ashes 7.12%, fibre 0.14%. Denaturalization temperature was 73.83℃,ΔH=8.818mJ and the isoelectric point of albumin, globulin, prolamin and glutelin was 4.6, 5.9, 6.0 and 4.7. The results indicated that albumin and globulin's molecular weight were usually below 40kDa, glutelin's molecular weight was between 10kDa to 80kDa, and the constitution was estimated by SDS-PAGE. Anti-fatigue ability was examined by the ratio of branch amino acid. The result showed that globulin had the ability of anti-fatigue. The process of BWP power and beverage was as follows: stir, centrifugation, superfiltration, high pressure homogenization and sterilization. The rate of BWP power was 84.3% with the straw yellow. The beverage product was improved by adding stevioside 0.02%, fructose 0.2%, orange essence 0.001%, gum Arabic 0.2%, CMC 0.2% and found steady and transparence.