Optimization of Hydrolyzed Crude Extract from Tartary Buckwheat Protein and Analysis of Its Hypoglycemic Activity in Vitro

2019 5th International Conference on Energy Materials and Environment Engineering

能源学;生态环境科学

Tao, Ting^1 ; Pan, Di^1 ; Zheng, Ya Ying^1 ; Ma, Ting Jun^1

Teaching Group of Processing and Storage of Agriculture, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing

102206, China^1

关键词: Alpha-amylase activity;    Box-Behnken;    Crude extract;    Degree of hydrolysis;    Optimum conditions;    Protein hydrolysis;    Single-factor experiments;    Tartary buckwheat;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/295/3/032065/pdf
DOI  :  10.1088/1755-1315/295/3/032065

学科分类：环境科学（综合）

来源: IOP

【 摘 要 】

Tartary buckwheat was used as substrate for enzymatic hydrolysis to prepare a crude extract of tartary buckwheat protein, hydrolyzed by alcalase to simulate digestion in vivo. On the basis of single factor experiment, buckwheat protein hydrolysis was served as the response value. By Box-Behnken experimental, the optimum conditions were determined as volume of enzyme 40.61 U/g, temperature 46.16°C, time 20.80 min. Under these conditions, the actual degree of hydrolysis of the tartary buckwheat protein could reach to 57.71%, in good agreement with the predicted value (57.69%), and the inhibition of α-amylase activity was 78.69%, respectively.