아밀라아제 처리에 의한 메밀의 당화가 페놀화합물 함량과 항산화 활성의 증가에 미치는 영향

초록

This study evaluated the functional characteristics of saccharified buckwheat (Fagopyrum esculentum) following α-amylase, β-amylase or glucoamylase treatment based on changes in soluble solid contents, rutin and quercetin contents, total polyphenols and DPPH radical scavenging activity. The results showed that the amylase treatments significantly influenced the saccharification time. Additionally, total polyphenol, rutin, and quercetin contents increased during the saccharification process; increase in phenolic compounds induced antioxidant activity. The present study demonstrated that buckwheat has a higher amount of functional compounds and higher antioxidant activity after saccharification. These results show that buckwheat saccharification can be used to increase antioxidant capacity and functional value for applications in functional food industries.

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