Preparation of bioactive peptides from buckwheat flour through enzymatic digestion Manzoor Madhiya1, Batool Aneesa1, Kumar Gajendra2, Hami Ammarah1, Sofi Sajad Ahmad3, Bhat Sajad Ahmad4, Masoodi Khalid Z.1, Khan Imran5, Murtaza Imtiyaz4, Bhat M Ashraf4, Sofi Parvaze Ahmad6, Zargar Sajad Majeed1,* 1Division of Plant Biotechnology, Sher-e-Kashmir University of Agricultural Sciences & Technology-of Kashmir, Shalimar, Srinagar190 025, Jammu & Kashmir (India) 2Department of Chemistry, Bhagwant University of Ajmer, Rajasthan, India-305004 3Division of Food Technology, Islamic University of Science and Technology, Awantipora, Jammu & Kashmir, India 4Division of Basic Science, Division of Plant Biotechnology, SKUAST-K, Shalimar 5Division of Statistics, SKUAST-K, Shalimar 6Division of Genetics and Plant Breeding, SKUAST-K, Shalimar *e-mail: smzargar@skuastkashmir.ac.in
Online published on 2 April, 2024. Abstract Buckwheat (Fagopyrum spp.) under the family Polygonaceae is an ancient pseudocereal with stupendous but less studied nutraceutical properties. The gluten free nature of protein, having balanced amino acid profile along with health promoting bioactive flavonoids make it a golden crop of future. Besides scanty basic research, not much attention has been paid to the improvement of plant type and breeding of nutraceutical traits. In this study Buckwheat (Fagopyrum tartaricum) flour was defatted first and the isolated protein was prepared from this defatted flour which was then lyophilized and used for further analysis. Proteins from buckwheat flour were hydrolyzed enzymatically followed by confirmation of protein concentration and examination on Sodium Dodecyl Sulphate Polyacrylamide Gel Electrophoresis (SDS-PAGE). Formation of bioactive peptides which are smaller in size were further analysed for antioxidant activity. The protein isolate of hydrolysed sample exhibited higher radical scavenging activity compared to unhydrolysed samples. This research highlights the use of enzymatic hydrolysis process for development of bioactive peptides with potential nutraceutical importance in the pharmaceutical and food industry. Top Keywords Antioxidant activity, Bioactive peptides, Buckwheat, Protein isolate. Top |