Study on Enzyme Hydrolysis Process and Antioxidant of Buckwheat

Keeping concentration of 10%, study the influence of gelatinization temperature, digestion temperature, digestion time, adding amount on centrifugal sedimentation rate of tartary buckwheat beverage , optimize the best conditions of buckwheat enzyme hydrolysis as following: gelatinization temperature of 80 °C, enzyme amount 120 U/g, enzyme temperature of 80 °C, enzyme solution time 70 min, while the centrifugal sedimentation rate was 20.04%.The amount of total flavonoid is 0.1258mg/g and total phenolic acids is 0.3767μg/g. The ability of radical scavenging activities DPPH (95.23%) and ABTS (98.29%) is stronger than other cereal beverages.