Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia.
Department of Chemistry, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, SK-94901 Nitra, Slovak Republic; AgroBioTech - Research Centre, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, SK-94901 Nitra, Slovak Republic.
Food Chem. 2019 Jun 15;283:28-31. doi: 10.1016/j.foodchem.2019.01.038. Epub 2019 Jan 16.
The aim was to determine conditions under which rutin can be retained during production of Tartary buckwheat (Fagopyrum tataricum) dough. Tartary buckwheat flour was hydrothermally treated by mixing with water at 25, 40, 60, 80 and 95 °C, with unprocessed Tartary buckwheat flour as control. With hydrothermal treatments at 25, 40 and 60 °C, most of the rutin was transformed to quercetin. However, for hydrothermal treatments at 80 and 95 °C, rutin was retained due to denaturation of the rutin-degrading enzymes during hydrothermal treatment. This is the first report to describe a temperature threshold for denaturation of rutin-degrading enzymes in any buckwheat material. Tartary buckwheat dough produced at 95 °C contained 12 mg rutin/g dry matter. Based on these characteristics, dough from hydrothermally treated Tartary buckwheat is a promising, rutin-rich functional food material.
目的是确定在生产鞑靼荞麦（苦荞麦）面团过程中芦丁得以保留的条件。将鞑靼荞麦粉与水在 25、40、60、80 和 95°C 下进行水热处理，以未经处理的鞑靼荞麦粉作为对照。在 25、40 和 60°C 的水热处理下，大部分芦丁转化为槲皮素。然而，在 80 和 95°C 的水热处理下，由于芦丁降解酶在水热处理过程中变性，芦丁得以保留。这是首次描述任何荞麦材料中芦丁降解酶变性的温度阈值。在 95°C 下生产的鞑靼荞麦面团含有 12mg 芦丁/g 干物质。基于这些特性，经过水热处理的鞑靼荞麦面团是一种很有前景的富含芦丁的功能性食品材料。
