E. A. Kuznetsova1 , M. B. Rebezov2, 3, E. Al. Kuznetsova1
1 Orel State University named after I. S. Turgenev, Orel, Russia
2 Gorbatov Research Center for Food Systems, Moscow, Russia
3 Ural State Agrarian University, Ekaterinburg, Russia
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Volume 25 No. 9
Date of paper submission: 10.07.2025, date of review: 14.07.2025, date of acceptance: 19.08.2025.
Published: 09/30/2025
Abstract. Relevance. Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn) is characterized by high nutritional value and is a source of biologically active compounds (polyphenols, vitamins, microelements), as well as having strong antioxidant activity. The purpose is to study the biochemical parameters, antioxidant activity, microstructure and mineral composition of Tatar buckwheat grain and the effect of enzymatic hydrolysis during preparation for use in food technologies on changes in some of its properties. Methods. Experimental data are presented that confirm the high nutritional value and antioxidant activity of Tartary buckwheat grain compared to common buckwheat grain. The results of a study are provided on the effect of a complex cellulolytic enzyme preparation – used for enzymatic hydrolysis of the tough structures of the fruit coats – on changes in the microstructure of the grain surface, antioxidant activity, and the fractional composition of proteins. Results. Tartary buckwheat grain was found to have a high content of vitamins, microelements, flavonoids, a well-balanced amino acid composition of proteins, and significant antioxidant activity. After enzymatic hydrolysis of Tartary buckwheat grain using the complex enzyme preparation “Celloviridin G20x” at a temperature of 50 °С and pH 5.0 for 28 hours, changes were observed in the microstructure of the grain surface, along with biopolymer modification. Antioxidant activity of the grain increased by 6.2 % in DPPH radical inhibition, and the fractional composition of Tartary buckwheat grain proteins was altered. Scientific novelty. The use of enzymatic hydrolysis with the help of complex enzymatic preparations with cellulolytic action allowed for controlled modification of grain husk polysaccharides and opened up prospects for using Tatar buckwheat grain in the production of functional food products.
Keywords: Tartary buckwheat, grain, biochemical properties, antioxidant activity, microstructure, enzymatic hydrolysis
Acknowledgements. The authors express their gratitude to the Russian Science Foundation for financial support of the research conducted within the framework of grant No. 24-26-00259.
For citation: Kuznetsova E. A., Rebezov M. B., Kuznetsova E. Al. Biochemical indicators of the composition and properties ofFagopyrum tataricum (L.) Gaertn. grain and changes in some ofthem during enzymatic hydrolysis. Agrarian Bulletin of the Urals. 2025; 25 (09): 1395‒1405. https://doi.org/10.32417/1997-4868-2025-25-09-1395-1405
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