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介绍了荞麦蛋白、荞麦淀粉及荞麦食品的研究现状。荞麦的营养价值和药用价值都很高,荞麦蛋白中80%清蛋白和球蛋白,并有较高的持水性、乳化性、起泡性和咀嚼性。荞麦食品的开发包括面条、面包、饼干等。 相似文献
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小宗粮食加工(五)--荞麦加工 总被引:3,自引:0,他引:3
4荞麦产品、食品和药用成分41加工产品荞麦经过清理、脱壳、碾磨后得到如下产品。(1)荞麦米,荞麦果实脱去皮壳得到种子,再碾去其种皮后得到荞麦米。(2)荞麦糁,用荞麦种子制粉时得到的粗粒。(3)荞麦粉,这是荞麦加工的主要产品,用于制作众多的食品。(4... 相似文献
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1 荞麦蛋白提取物(BWPE)制法及特性荞麦种子经粉碎、碱抽提,分离淀粉残渣、浓缩中和、杀菌、喷雾干燥,制成荞麦蛋白提取物BWPE. 相似文献
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通过对荞麦的功效因子、营养特性及其降血脂,降血糖、降尿糖等生理功能的分析,表明荞麦是一种具有食疗保健功能的食品资源,开发前景广阔。 相似文献
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《Food research international (Ottawa, Ont.)》2006,39(7):782-790
Buckwheat (Fagopyrum esculentum Moench) is one of the traditional crops and has become a renewed target of interest or a popular crop as a healthy foodstuff, because it is a good source of cereal protein which is rich with essential amino acids. However, what is critical to our health is that buckwheat contains proteins which cause a hypersensitive reaction (allergy). In this study, to decrease the allergenic activity of buckwheat products, some graded flours were prepared from various portions of buckwheat grain, and its protein distribution and characteristics of each graded flour fractions were determined. The protein and ash contents of all buckwheat fractions increased in the order from the inner fraction to the outer fraction. From SDS–PAGE patterns, the concentrations of 15, 22, 35, 39 and 50 kDa proteins of the inner fractions were lower, and there were clear differences in the protein compositions between the inner and outer buckwheat flour fractions. Detection of allergenic proteins by IgE-immunoblotting showed that sera pooled from 9 patients reacted with proteins of 15 and 22 kDa bands, named Fag e 2 and Fag e 1, respectively. IgE binding activities of proteins, Fag e 1 or Fag e 2 of the inner fractions were weaker than those of the outer fractions. Therefore, the inner fractions without major allergic proteins could be separated from whole buckwheat grains, and also expected to be applied to manufacturing processed foods with low allergen. Furthermore, the graded-milling procedure could be used to provide less-allergenic buckwheat flours. 相似文献
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目的 对甜荞麦(common buckwheat)过敏原的分子生物学开展研究。方法 通过RT-PCR克隆甜荞麦16 kDa过敏原蛋白的全长基因, 并根据序列设计带有酶切位点的特异性引物, 扩增甜荞麦16 kDa过敏原基因的完整开放阅读框, 与pET-28a载体连接, 构建原核表达载体。 结果 本研究成功克隆了甜荞麦16 kDa过敏原蛋白的基因, 且构建了其原核表达载体。该基因含有长度为450 bp的开放阅读框, 编码149个氨基酸, 在GenBank数据库中的登录号为EU883600, 同源性分析发现其与数据库中已知的荞麦过敏原基因有高度的同源性。结论 本研究为甜荞麦16 kDa过敏原蛋白的重组表达和临床过敏性疾病的诊断奠定了基础。 相似文献
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Effect of Proteolysis with Alkaline Protease Following High Hydrostatic Pressure Treatment on IgE Binding of Buckwheat Protein 下载免费PDF全文
Buckwheat is a popular food material in many Asian countries and it contains major allergenic proteins. This study was performed to analyze the effects of hydrolysis with alkaline protease following high hydrostatic pressure (HHP) treatment on the IgE binding of buckwheat protein. Extracted buckwheat protein was treated with HHP at 600 MPa for 30 min and hydrolyzed with alkaline protease for 240 min. IgE binding was examined using an enzyme‐linked immunosorbent assay (ELISA) with serum samples from 14 patients who were allergic to buckwheat. Depending on the serum samples, HHP treatment of buckwheat protein without enzymatic hydrolysis decreased the IgE binding by 8.9% to 73.2% or increased by 31% to 78%. The IgE binding of buckwheat protein hydrolyzed with alkaline protease decreased by 73.8% to 100%. The IgE binding of buckwheat protein hydrolyzed with alkaline protease following HHP treatment decreased by 83.8% to 100%. This suggested that hydrolysis with alkaline protease following HHP treatment could be applied to reduce the IgE binding of buckwheat protein. 相似文献
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Akiyama H Nakamura K Harikai N Watanabe H Iijima K Yamakawa H Mizuguchi Y Yoshikawa R Yamamoto M Sato H Watai M Arakawa F Ogasawara T Nishihara R Kato H Yamauchi A Takahata Y Morimatsu F Mamegoshi S Muraoka S Honjoh T Watanabe T Sakata K Imamura T Toyoda M Matsuda R Maitani T 《Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan》2004,45(6):313-318
Inter-laboratory evaluation studies were conducted for the ELISA methods for allergic substances (buckwheat). Extracts of snack, bun and udon spiked with buckwheat standard protein at a level of 5-20 ng/mL as sample solutions were analyzed in replicate at 10 laboratories. Coefficients of variation (CVs) of the ELISA methods using a Buckwheat Protein ELISA Kit (Buckwheat kit) and a FASTKIT Buckwheat ELISA kit (Buckwheat ELISA kit) were mostly below 10%. Mean recoveries of the buckwheat standard protein from the food extracts were over 40% in the two ELISA methods. Repeatability relative standard deviations of buckwheat standard protein in three food extracts were in the ranges of 6.8-78.5% and 5.0-33.9% for the Buckwheat kit and the Buckwheat ELISA kit, respectively. Reproducibility relative standard deviations of buckwheat standard protein in three food extracts were 11.9-69.5% and 16.5-34.1% for the Buckwheat kit and the Buckwheat ELISA kit, respectively. The detection limits of both ELISA methods were 1 ng/mL in sample solutions. These results suggest that the notified ELISA methods are reliable and reproducible for the inspection of buckwheat protein levels in extracts of snack, bun and udon. 相似文献
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Comparison of phenolic compositions between common and tartary buckwheat (Fagopyrum) sprouts 总被引:1,自引:0,他引:1
Sun-Ju Kim I.S.M. Zaidul Tatsuro Suzuki Yuji Mukasa Naoto Hashimoto Sigenobu Takigawa Takahiro Noda Chie Matsuura-Endo Hiroaki Yamauchi 《Food chemistry》2008,110(4):814-820
The phenolic compositions of non-germinated/germinated seeds and seed sprouts (at 6–10 day-old) of common (Fagopyrum esculentum Möench) and tartary (Fagopyrum tataricum Gaertn.) buckwheats were investigated. Phenolic compounds, including chlorogenic acid, four C-glycosylflavones (orientin, isoorientin vitexin, isovitexin), rutin and quercetin, were determined in the seed sprouts by high-performance liquid chromatography (HPLC). In the edible parts of common buckwheat sprouts, individual phenolics significantly increased during sprout growth from 6 to 10 days after sowing (DAS), whereas in tartary buckwheat sprouts they did not. While the sum contents of phenolic compounds in the edible part (mean 24.4 mg/g DW at 6–10 DAS) of tartary buckwheat sprouts were similar to those of common buckwheat sprouts, rutin contents in the non-germinated/germinated seeds (mean 14.7 mg/g DW) and edible parts (mean 21.8 mg/g DW) of tartary buckwheat were 49- and 5-fold, respectively, higher than those of common buckwheat. Extracts of the edible parts of both species showed very similar free radical-scavenging activities (mean 1.7 μmol trolox eq/g DW), suggesting that the overall antioxidative activity might be affected by the combination of identified phenolics and unidentified (minor) components. Therefore, buckwheat seed sprouts are recommended for their high antioxidative activity, as well as being an excellent dietary source of phenolic compounds, particularly tartary buckwheat sprouts, being rich in rutin. 相似文献
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2″-Hydroxynicotianamine (HNA) is a recently discovered angiotensin I-converting enzyme inhibitory compound present in buckwheat which displays hypotensive activity. Here, HNA levels in buckwheat flour, plants, and products were quantified to examine the potential functionality of this food. The HNA content of buckwheat flour ranged from 16–28 mg per 100 g dry weight. When the content was evaluated by the milling stage, common buckwheat contained 24.3, 24.1, and 34.1 mg in the inner, middle, and outer layers, respectively, whereas tartary buckwheat contained 16.8, 30.5, and 51.8 mg of HNA, respectively. Comparison of the distribution of HNA within buckwheat plants revealed that HNA was predominantly localised in seeds (buckwheat flour). The residual HNA levels after cooking ranged from 21% to 41% in dried buckwheat noodles. This study clarified that buckwheat flour contains high levels of HNA and is a readily available source of HNA if incorporated into one’s diet, which may help reduce hypertension. 相似文献