• Food Science and Biotechnology
• /
• 제17권1호
• /
• pp.118-122
• /
• 2008

The use of tartary buckwheat flour as a source of dietary rutin has been limited because of the enzymatic degradation of rutin during the dough-making process, which results in a bitter taste. A variety of pretreatment regimes, including heating, steaming, boiling, and extruding, were evaluated in relation to the inactivation of the rutin-degrading enzyme responsible for rutin loss and color change during dough-making. Steaming (120 see), boiling (90 see) buckwheat grains, or extruding (180 rpm/min at $140^{\circ}C$) the flour resulted in the retention of >85% of the original rutin and eliminated the bitter taste in the hydrated flours. In contrast, dry heating at $140^{\circ}C$ for 9 min or microwaving at 2,450 MHz for 3 min did not reduce the rutin loss, and the bitter taste remained. Unlike in the flour, the rutin degradation in water-soaked grains was insignificant at room temperature. Moreover, the samples treated by steaming, boiling, or extrusion were darker and more reddish in color.

• 한국미생물·생명공학회지
• /
• 제18권4호
• /
• pp.360-367
• /
• 1990

토양으로부터 rutin을 유일한 탄소원으로 생육하는 세균을 분리하여 그 중 rutin 가수분해활성이 높은 MT-57균을 Arthrobacter sp.로 동정하였다. Arthrobacter sp.MT-57에서 수 종류의 rutin 가수분해효소가 확인되었으며 이들 중 rutinosidase를 전기영동상 단일한 효소 단백질까지 정제하였다. Rutinosidase으 분자량은 SDS page와 gel filtration으로 부터 42,000의 단량체로 추정 되었다. 효소반응의 최적 pH와 온도는 pH 7.5와 $45^{\circ}C$였으며, 20분간 열처리하였을 때 $50^{\circ}C$까지 안정하였다.

• Journal of Microbiology and Biotechnology
• /
• 제29권6호
• /
• pp.877-886
• /
• 2019

Brewing with buckwheat as an ingredient has been proven to be successful in several previous studies. However, few studies have focused on the effects of buckwheat on the rutin content and antioxidant activity of beer. In order to develop a lager beer with high rutin content and desirable sensory characteristics, tartary buckwheat malt was used as a brewing adjunct. The results showed that the rutin-degrading enzyme was the key factor affecting the rutin content in the wort and beer. Compared to beer made using the common mashing method, the rutin content in the buckwheat beers produced using an improved mashing method was approximately 60 times higher. The total flavonoid contents in buckwheat beers also depended strongly on the mashing methods, ranging from 530.75 to 1,704.68 mg QE/l. The rutin-rich beers also showed better oxidative stability during forced-aging. Meanwhile, the buckwheat beers were found to be acceptable in terms of the main quality attributes, flavor, and taste.