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In‐gel detection and study of the role of flavonol 3‐glucosidase in the bitter taste generation in tartary buckwheat
Author(s) -
Suzuki Tatsuro,
Honda Yutaka,
Funatsuki Wakako,
Nakatsuka Keiji
Publication year - 2004
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1865
Subject(s) - fagopyrum tataricum , bitter taste , taste , rutin , chemistry , isozyme , food science , polygonaceae , chromatography , biochemistry , botany , biology , enzyme , antioxidant
The present study demonstrated that flavonol 3‐glucosidase (f3g) is an important cause of bitter taste generation in tartary buckwheat ( Fagopyrum tataricum ) flour using the f3g complement test. To screen the f3g deletion line, which must have little bitter taste, an in‐gel method to detect individual f3g isozymes in tartary buckwheat seeds was developed. The f3g isozymes in tartary buckwheat seed were stained using a rutin–copper complex on the native–PAGE gel. This method was able to clearly detect as little as 1.4 ng of individual f3g isozymes within 20 min following electrophoresis. With this method, screening of the f3g deletion line can be conducted efficiently and will result in a better taste in tartary buckwheat flour. Copyright © 2004 Society of Chemical Industry