Application Of Enzyme Hydrolysis And Fermentation On The Modification Of Buckwheat Powder

Buckwheat has various nutritious and balanced content. Apart from essential nutrients as starch, lipids, proteins, vitamins and minerals, there are a wealth of flavonoids, chlorophyll and other biologically active ingredients, with special medicinal and health care functions. Many studies have found that buckwheat have a good preventive and therapeutic effect on hypertension,diabetes, cardiovascular and cerebrovascular diseases. With the improvement of people’s living standards, the research and development of buckwheat products has a broad prospect. However,due to its own characteristics, it is difficult to process into the dough for buckwheat flour, and the rough texture for consumption, it has been largely restricted for eating, restricting the development of buckwheat food.In this paper, we use buckwheat flour as raw material to study their effect on the quality of buckwheat flour by microbial fermentation and enzymatic modification treatment. The results showed that:1.Compared with the original buckwheat flour, the resulting water retention capacity,solubility, gluten swelling index has improved to varying degrees after transglutaminase treatment, in addition, the contents of soluble sugar and glucose also improved, which improves the processing and eating quality of buckwheat flour; The optimal conditions for transglutaminase to improve the quality of buckwheat were with transglutaminas concentration0.3%, the hydrolysis time 3h and temperature 25℃.2.Lactic acid fermentation have very good effect on the modification of buckwheat flour,the water retention capacity, solubility increased by 1.7- and 1.4-fold respectively after fermentation, the gluten swelling index(SIG5)of the fermented buckwheat flour increased up to83.8%, the contents of soluble glucose and sugar reducing by 46.0% and 35.9%, respectively,while the contents of starch and total sugar decreased at a certain degree, decreased by 12.2%and 6.9%. In addition, the expansion rate of the fermented buckwheat flour has declined, but thedifference was not significant compared with the original buckwheat flour.3.Compared with the original buckwheat, the quality of buckwheat flour has also been improved significantly after Rhizopus fermentation. Which increases the water holding capacity of 17.2%, a 10.3-fold increase in solubility, swelling index of glutenin(SIG5) improved 77.1%,but the expansion rate has decreased to some extent; the contents of soluble glucose and reducing sugar of buckwheat increased by 33.7 times and 9.6 times after fermentation, the contents of starch and total sugar decreased by 71.5% and 12.5%. And its fragrance and taste are also better than the original buckwheat flour, the processing and food quality of buckwheat flour are improved obviously.