Prophylactic components of buckwheat
ABSTRACT Buckwheat has been grown for centuries and now it is one of the most important alternative crops and a valuable raw material for functional food production. Many nutraceutical compounds exist in buckwheat seeds and other tissues. It is a rich source of starch and contains many valuable compounds, such as proteins, antioxidative substances, trace elements and dietary fibre. Buckwheat proteins have unique amino acids composition with special biological activities. Besides high-quality proteins, buckwheat seed contain several components with healing benefits: flavonoids and flavones, phytosterols, fagopyrins and thiamin-binding proteins. The allergenic proteins and their derivatives are also present in the buckwheat seeds. For the food industry, the most attractive trend is development of new functional foods, but production of health benefit products has also perspective. In this review we focus on knowledge of protein composition and the other prophylactic compounds of buckwheat products.
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ABSTRACT: This study was conducted to provide information for improving the quality characteristics of Buckwheat Soksungjang (BWS). We determined aminotype nitrogen content, total microbial flora counts, the population of Bacillus cereus, presence of volatile compounds, fibrinolytic activity, antioxidant activity, ACE inhibition rate, and a sensory evaluation. The aminotype nitrogen increased gradually during fermentation. We found a decreasing population of B. cereus during fermentation, thus, the edible period for BWS was more than 30 days after fermentation. Acetaldehyde, butanol, and pyrazine were detected as volatile compounds after fermentation. The fibrinolytic activities of a 10% BWS water extract were high at 120.8 units compared to the control (71.6 units). In a sensory evaluation, Soksungjang with 60% added BW showed a significantly higher score (p < 0.001) for color, taste, smell, texture, and overall. The results suggest that a new type of shortened fermented soybean paste had good safety, bioactivities, and sensory characteristics within 4 weeks.Korean Journal of Food Science and Technology. 01/2011; 43(1).
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ABSTRACT: This study evaluated the quality characteristics for optimization of premix-type Buckwheat (Fagopyrum esculentum) Soksungjang (BS). First, according to the amount of salt (8, 10, 12%), coliform counts were not detected in BS with 10 or, 12% salt at 21 days and Bacillus subtilis HJ 18-4 as a starter at 7 days. Therefore, 10% salt with starter culture might be considered as suitable conditions for safety. Second, according to the ratio of water (1:1, 1:1.5, 1:1.8), BS prepared with the same weights of meju powder and water showed the highest aminotype nitrogen content (688.76mg%) at 35 days; thus, an adequate fermentation state was established at this condition compared to others. Third, according to the type of container (pot, plastic, glass), the aminotype nitrogen contents were higher in the plastic container and pot than in the glass bottle. Lastly, according to the batch size (1.25, 2.5 kg), the coliform of the 2.5 kg sample decreased faster than that of 1.25 kg samples at 14 days. These results suggest that BS prepared with the same ratio of water and meju powder fermented with HJ 18-4 as a starter and 10% salt in a pot, plastic container (3 weeks) and glass container (4 weeks) showed desirable fermentation qualities.The Korean Journal of Food And Nutrition. 01/2013; 26(4).
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ABSTRACT: The influence of germination time and germination temperature on protein breakdown in buckwheat and oats was investigated using RSM as a statistical tool. Variations in germination temperature between 10°C and 20°C and germination times between 48 h and 144 h had no statistically significant (p < 0.05) impact on Total Nitrogen (TN) and Soluble Nitrogen (SN) in buckwheat malts; only Free Amino Nitrogen (FAN) increased as a consequence of prolonged germination time. Protease activity was low and was not influenced by the germination parameters. In oat malts, TN was not affected, however the SN increased with prolonged germination times and FAN was also affected by germination time and temperature. Protease activity in oat malts could be strongly increased by choosing appropriate germination conditions. The molecular weight of the malt proteins was investigated using a Lab-on-a-chip system based on capillary electrophoresis. Protein breakdown was more pronounced in samples germinated for longer times in both grains; however, not all proteins were affected. Proteins in oats appeared to be affected more strongly than the proteins in buckwheat, as a consequence of the higher proteolytic activity in oat malt.Journal of the Institute of Brewing. 01/2010; 116(1).