Preparation of bioactive peptides from buckwheat flour through enzymatic digestion

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.