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The Effect of super micro-milling on physical-chemistry and functional properties of Tartary Buckwheat bran
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Abstract The effect of super micro-milling on the dissolution of functional components, scavenging activity towards poisons, the antioxidant capacity of tartary buckwheat bran was studied. The micro-powders of tartary buckwheat bran were obtained by super micro-milling. The extraction rate of total flavonids, adsorbability towards sodium-cholate, Pb2+, Cd2+ and Hg2+ in vitro and scavenging activity towards NO2- and 1-diphenyl-2-picry-hydrazyl (DPPH) were compared between crude powder and micro-powders with different granularity. Compared with crude powder of tartary buckwheat bran, the extration. rate of total flavonids in micro-powder was increased 0.36 percentage points, adsorption quantity of sodium-cholate decreased 5.60 mg/g, adsorption quantity of increased 0.184, 0.840, |
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(2025-6-4)
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