Abstract:

A crude protein-rich extract was enzymatically prepared from tatary buckwheat, and fractionation of the extract was carried out and four fractions (albumen, globulin, prolamin and prolamine) were obtained. The physico-chemical and functional properties of the extract and its four fractions were then characterized. The isoelectric point of the crude extract was determined to be 4.6, and those of separated albumen, globulin, prolamin and glutenin were 4.4, 5.1, 4.5 and 5.2, respectively. Their denaturation temperatures were 95.5, 100.0, 94.3, 53.4 ℃ and 84.0 ℃, respectively. Tartary buckwheat was rich in low molecular weight proteins, but lacked in high molecular weight ones, indicating that it is easy to digest and absorb. Moreover, its amino acid composition was reasonable, with a complete range and abundant lysine content. The crude extract and glutenin with the largest yield obtained in this study showed good functional properties in a simulated ham system.

Key words: tartary buckwheat, protein, extraction, physico-chemical properties, functional properties