Abstract:In order to improve the comprehensive utilization value of buckwheat protein and amino acids, three curing methods were used to treat the sweet buckwheat. After the determination of the isoelectric point of buckwheat protein before and after curing and the electrophoresis analysis, the Coomassie brilliant blue method was used to analyze the buckwheat protein before and after curing. The nutritional value of amino acid composition was evaluated by ion exchange chromatography with ninhydrin post-column derivatization. The results showed that the protein content of the unprocessed buckwheat was 12.30%, the protein content of the buckwheat subjected to steaming was 11.5%, the protein content of the buckwheat subjected to frying was 9.70%, and the highest protein content of the cooked buckwheat was 14.80%. There was little difference in the total amount of amino acids among the buckwheat samples cured by different methods. All the three types of cured buckwheat samples contained 7 essential amino acids, with the total amount of amino acids in the fried buckwheat being the highest (10.30 g/100 g), and that for the cooked buckwheat being the lowest (9.43 g/100 g); After steaming and frying, the contents of all the amino acids increased except for Tyr,; after cooking, the contents of Thr, Ser, Gly, Ala and Lle did not change, whilst the contents of Val, Met, Tyr, Lys, His, and Arg all decreased. The research on the effects of curing methods on the protein and amino acid contents of buckwheat can provide a theoretical basis for the application of buckwheat.
