Influence Of Different Heat Treatment On Structure And Function Characteristics Of Tartary Buckwheat Protein

Tartary buckwheat has a high content of protein,it can regulate blood sugar, cholesterol,strengthen the immune system and other functions. Focusing on explore the impact of different heating methods(wet-heat, dry-heat, microwave), this article aims to analyze the basic properties of tartary buckwheat protein. Analysis change law between functional properties,structural characterization, features and conditions of processing. Preliminary inquiry the possible mechanism of change quality of tartary buckwheat protein, then providing a theoretical basis for the thermal processing of raw tartary buckwheat.1?Tartary buckwheat protein features analysis showed that tartary buckwheat protein is a kind of strong functional protein. It has good processing properties, antioxidant and bile salts adsorption activity. Compared with soy protein and wheat protein, solubility and emulsification, emulsifying stability, foaming ability of tartary buckwheat protein is higher than tartary buckwheat protein by 47% and 115%,26% and 55%,23% and 45%,9% and 72% respectively; higher for ABTS radical scavenging capacity by 150% and 170%, higher for OH scavenging capacity by 12% and 27%, cholic acid sodium and taurocholic acid sodium adsorption ability better than soybean protein by 197% and 41%, deoxycholic acid sodium adsorption capacity is better than soy protein and wheat protein by 108% and 57% respectively.2?The structure change of different heating ways of tartary buckwheat protein showed that carbonyl content and dityr levels rose, and the content of sulfhydryl decreased, it caused protein oxidation and its molecular weight distribution and spatial structure changed, the higher the heating temperature of tartary buckwheat protein, the stronger of oxidation. The effect of short period of microwave heating (2 min) on protein structure was weak, but microwave heat for a long time (6 min) of tartary buckwheat protein, the structure will significantly alter (microwave heat for 6 min, the carbonyl and dityr contents increased by 2.80 times and 2.80 times respectively, sulfhydryl content and surface hydrophobicity declined 99% and 44% respectively).3?The functional change of tartary buckwheat protein showed that the short time of microwave and traditional heating mode did not have a obvious affect on functions, especially for water-holding capacity, increased by 51%. Long time of microwave heat had a obvious negative effects, especially for emulsification, emulsifying stability, foamability, foam stability, reduced by 62%,77%,66%,54%, ABTS radical scavenging," OH scavenging, reducing power reduced by 48%,65% and 50%, respectively, bile acid sodium, deoxycholic acid sodium and taurocholic acid sodium adsorption ability was reduced by 64%,55% and 41% respectively.4?The correlation analysis of structure and function characteristics of tartary buckwheat protein after heat treatment showed that the changes of free ami no and carbonyl content had the most significant relationship with its functional features. Free amino content of tartary buckwheat protein had a positive correlation with water-holding, emulsion stability, significant (p< 0.05), had a significantly negative correlation with emulsification, foaming properties, OH scavenging ability, reducing power, bile salts adsorption capacity; Carbonyl content had a significantly negative correlation with solubility, emulsifying properties, oxidation resistance and bile salts adsorption capacity (p< 0.05); The surface hydrophobicity may play an important role on foam stability and oxidation resistance.