Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, Republic of Korea.
Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, Republic of Korea.
Food Chem. 2019 Dec 1;300:125193. doi: 10.1016/j.foodchem.2019.125193. Epub 2019 Jul 16.
Tartary buckwheat grains were subjected to hydrothermal treatments (steaming/boiling/autoclaving) whose effects on rutin enrichment in the buckwheat flour by rutin migration from the bran fraction were investigated in terms of optical, rheological, thermal, and microstructural properties. The highest amount of rutin was observed in the bran out of the native milling fractions (hull, bran, and flour). The hydrothermal treatments however increased the level of rutin in the flour, even showing a higher level of rutin than the bran in the autoclaved sample. Furthermore, rutin in the hydrothermally-treated flours was not degraded into quercetin by mixing with water. Scanning electron microscopic images demonstrated that the granules of buckwheat starch round in shape and grouped in lumps were disrupted by the hydrothermal treatments. The rutin contents of the buckwheat flour samples were linearly well-correlated with their pasting profiles (peak viscosity), colors (L and b values), and thermal parameters (gelatinization enthalpy and temperature).
苦荞籽粒经过水热处理（蒸制/煮沸/高压蒸煮），研究了从麸皮部分向苦荞面粉中芦丁迁移对苦荞面粉中芦丁富集的影响，考察了其光学、流变学、热学和微观结构性质。在原生碾磨级分（壳、麸皮和面粉）中，芦丁的含量最高。然而，水热处理增加了面粉中的芦丁含量，甚至在高压蒸煮样品中显示出比麸皮更高的芦丁水平。此外，水热处理后的面粉中的芦丁与水混合后不会降解为槲皮素。扫描电子显微镜图像表明，苦荞淀粉的颗粒呈圆形，块状聚集，水热处理会破坏其颗粒形状。苦荞面粉样品的芦丁含量与其糊化特性（峰值黏度）、色泽（L 值和 b 值）和热参数（糊化焓和温度）呈线性良好相关。
