Effects Of Sodium Bicarbonate On The Nutritional Component And Bioactivity In Sprout And Optimization Of Extraction Condition Of Protein In Buckwheat Bran

In this study, we mainly introduced that changes of nutritional functional components and biologic activity of Tartary buckwheat were under the stress of salt duration to germinate. Tartary buckwheat was from Academy of agricultural product processing of ShanXi province?shanxi, China?.The study was divided into six aspects.Chapter Two mainly introduced effects of low concentration of sodium bicarbonate on nutritional functional components in TBS. Tartary buckwheat germinated for120 h under salt stress of0.0 % NaHCO₃?0.05% NaHCO₃?0.1% NaHCO₃ and 0.2% Na HCO₃. The sprout was obtained every12 h. The research showed that contents of total flavonoid were increased with germination until 96 h,as well as four flavoniods. Especially, the content of total flavonoid dealt with the concentration of0.05% Na HCO₃ was obviously higher than that of other sprout?p<0.05%?. In the minute, the content of flavnoid was 26.69mg/g, which was that of about 2 multiple. Total flavonoid consisted of rutin,quercetin, Isoquercitrin and kaempferol. Rutin, accounted for 80%, was main flavonoid. The concentration of total polyphenol was slightly higher than that of total flavonoid in non-germinated buckwheat, which was 13.66mg/g. The changes of total polyphenol were as well as total flavonoid.The analytical method of total polypherol was according to Folin-Ciocateu with slightly changed.Chapter three mainly introduced effects of low concentration of sodium bicarbonate on D-chiro-inositol?DCI?. DCI, an important component with biological activity, was analyzed according to the method ELSD-HPLC established by our lab. An Alltech prevail carbohydrates ES 5?m column?4.6 mm×250 mm, Alltech, deerfield, IL? was used, the mobile phase 80% of acetonitrile, the flow rate1 ml/min, and the sample after the column was sent to an ELSD?Alltech, USA?. ELSD conditions were optimized to achieve maximum sensitivity, the temperature of the drift tube 95?, the nebulizing gas flow rate 2.2 L/min, and the gain 1.0. 10 uL DCI extraction was injected into bottle for each analysis. In this study, it could be a way treated with salinity stress during germination to enhance the free form of DCI content in Tartary buckwheat. The contents of DCI were apparently different treated with different concentrations of salinity stress: 0.05% NaHCO₃ > 0.1% NaHCO₃ > 0.2% NaHCO₃ >0.0% NaHCO₃.Chapter four major in analyzing the changes of the contents and evaluating nutrient value of amino acid in Tartary buckwheat duration of germination. Tartary buckwheat main consist of 17 kinds amino acid, which was contained 8kinds essential amino acid. In TBS, the contents of glutamine were the highest, aspartic acid taking second place. the least was methionine only 1-2mg/g. In particularly,The first restrictive amino acid lysine was higher than other essential amino-acid?EAA?. During germination, the kinds of amino acid did not change. But the contents were improved. The contents of most of amino acid were increasing with germination until 96 h. Low concentration of sodium bicarbonate contributed to the synthesis of amino acid.Chapter five analyzed antioxidant and hypoglycemic activities in TBS. The effect of salinity stress?NaHCO₃? on the antioxidant activity was determined by DPPH radical scavenging activity.The study found that the DPPH radical inhibition rate of TBS increased in response to increasing growth time until 96 h, which Similarly to the changes of phenolic compounds. The DPPH radical scavenging activity was highest in TBS treated with 0.05% of NaHCO₃ and germinated 96 h, then followed by 0.1, and 0.2% of NaHCO₃,the lowest was control. The effect of salinity stress on the?-glucosidase inhibitory activity was investigated the changes of ?-glucosidase inhibitory rate of TBS was the same as DPPH radical scavenging activity, and associate with DCI content?R2=0.6752?.Chapter six introduced optimizing the purification process of protein in buckwheat bran. pH was an important factor to affect the extraction rate of protein. AS we all known, the rate was low in acid solution for the reason protein easily changed sediment in acid solution. In particularly, the extraction rate was 2.5% in pH 4.0. The extraction rate of protein was improved with the increase of pH. Adding to pectinase, cellulase and alkaline protease was effective to improve the extraction rate of 16% than control. The optimal extraction process of protein was adding the enzyme doses of 50 UI, 50 UI, 25 UI,the time 4h and temperature 50??...