Effect of thermal processing for rutin preservation on the properties of phenolics & starch in Tartary buckwheat achenes.

International Journal of Biological Macromolecules
Xiaojiang WuChengmei Liu

Abstract

The endogenous rutin-degrading enzymes (RDEs) in Tartary buckwheat (TB) considerably limit the development of TB functional foods. In this study, three thermal treatments, including superheated steam (SS), saturated steam (ST), and far-infrared drying (FID), were used to inactivate RDEs in TB. Results showed that SS and ST could efficiently inactivate RDEs, whereas FID could not. The extractable rutin contents in TB were increased by 52.3% and 12.3% by SS and ST, respectively, with 90 s of treatment time. Furthermore, the properties of phenolics and starch were used to evaluate the influence of thermal inactivation on TB. Results showed that the soluble phenolic compounds contents in TB were significantly improved (p < 0.05) by SS. The bound phenolic compounds contents were decreased after SS and ST treatments. The change in antioxidant properties was consistent with that of phenolics and flavonoids. Besides, the starch in SS- and ST-treated TB achenes had higher relative crystallinity, setback, transition temperatures, rapidly digestible starch, and slowly digestible starch contents, but a lower ratio of 1047 cm-1/1022 cm-1, peak viscosity, breakdown, gelatinization enthalpy, and resistant starch contents, than native TB starc...Continue Reading

Citations

Apr 4, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Maria Barbara RóżańskaSylwia Mildner-Szkudlarz
May 1, 2021·Plants·Zlata LutharIvan Kreft
Jun 5, 2021·Food Chemistry·Jianxin SongXihong Li

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