Optimization of Hydrolyzed Crude Extract from Tartary Buckwheat Protein and Analysis of Its Hypoglycemic Activity in Vitro

Abstract

Abstract Tartary buckwheat was used as substrate for enzymatic hydrolysis to prepare a crude extract of tartary buckwheat protein, hydrolyzed by alcalase to simulate digestion in vivo. On the basis of single factor experiment, buckwheat protein hydrolysis was served as the response value. By Box-Behnken experimental, the optimum conditions were determined as volume of enzyme 40.61 U/g, temperature 46.16°C, time 20.80 min. Under these conditions, the actual degree of hydrolysis of the tartary buckwheat protein could reach to 57.71%, in good agreement with the predicted value (57.69%), and the inhibition of α-amylase activity was 78.69%, respectively.