Fig. 1. Isozymes of rutin-degrading enzymes (RDE) in Tartary buckwheat groats.
Fig. 2. Rutin-degrading enzymes (RDE) activity in various buckwheat tissues expressed on the fresh tissue weight (A) and the amount of protein (B) bases.
Fig. 3. Isozymes patterns of rutin-degrading enzymes in various buckwheat tissues of Tartary (A) and common (B) buckwheat.
Fig. 4. Rutin (A) and quercetin content (B) of heat-treated or kneaded buckwheat groats.
Fig. 5. Inhibition of rutin-degrading enzymes (RDE) activity (A) and isozymes patterns of control, roasted and steamed mature groats (B).
Table 1. HPLC conditions for rutin and quercetin contentdetermination.
Table 2. HPLC conditions for RDE activity measurement.
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