Endogenous factors responsible for the textural characteristics of buckwheat products.
Endogenous factors responsible for the textural characteristics of buckwheat products were studied. An analysis with various buckwheat samples showed that there were variations in protein, starch, amylose and amylopectin contents among the various buckwheat flours examined. The protein contents of the buckwheat flours were significantly negatively-correlated to the starch, amylose and amylopectin contents of buckwheat. A texturometric analysis showed that the springiness of heated-dough made from buckwheat flour was positively correlated to its starch content and amylopectin content, and the springiness and chewiness was negatively correlated to the protein content. Experiments adding isolated buckwheat protein or starch to buckwheat dough confirmed the above-mentioned correlation between texture and components. This study suggests that both the protein and starch present in buckwheat flour may be important factors responsible for the textural characteristics of buckwheat products.
Buckwheat (Fagopyrum esculentum Moench) low molecular weight seed proteins are restricted to the embryo and are not detectable in the endosperm.
Buckwheat (Fagopyrum esculentum Moench) proteins are nutritionally important because of their high and balanced content of essential amino acids making their biological value much higher than that of cereal proteins. We analyzed extracts of buckwheat endosperm and embryo proteins by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). On electropherograms of endosperm proteins, six intense bands were detected. Two most intense bands were in the range of molecular weights (M.W.s) from 50 to 60 kDa. Protein of 57 kDa has been shown not to cross-react against antibodies raised against proteins of M.W. ranging between 23 and 25 kDa. There are no reports about the allergenicity of other endosperm proteins. On the electropherogram of buckwheat endosperm no low M.W. proteins could be detected. In this study we have demonstrated the tissue specific presence of proteins of different size classes of the endosperm and embryo tissues.
LAND DEGRADATION IN THE DEVELOPING WORLD: ISSUES AND POLICY OPTIONS FOR 2020
Land degradation takes a number of forms, including depletion of soil nutrients, salinization, agrochemical pollution, soil erosion, vegetative degradation as a result of overgrazing, and the cutting of forests for farmland. All of these types of degradation cause a decline in the productive capacity of the land, reducing potential yields. Farmers may need to use more inputs such as fertilizer or manure in order to maintain yields, or they may temporarily or permanently abandon some plots. Degradation may also induce farmers to convert land to lower-value uses. For example, farmers may plant cassava, which demands few nutrients, instead of maize, or convert cropland to grazing land.