Effect of super micro-milling on functional properties of tartary buckwheat bran

The effect of super micro-milling on the dissolution of functional components, scavenging activity towards poisons, the antioxidant capacity of tartary buckwheat bran was studied. The micro-powders of tartary buckwheat bran were obtained by super micro-milling. The extraction rate of total flavonids, adsorbability towards sodium-cholate, Pb²⁺, Cd²⁺ and Hg²⁺ in vitro and scavenging activity towards NO^-₂ and 1-diphenyl-2-picry-hydrazyl(DPPH) were compared between crude powder and micro-powders with different granularity. Compared with crude powder of tartary buckwheat bran, the extration rate of total flavonids in micro-powder was increased 0.36 percentage points, adsorption quantity of sodium-cholate decreased 5.60 mg/g, adsorption quantity of increased 0.184, 0.840, 1.341 mg/g, scavenging rate towards NO^-₂ and DPPH is increased 24.25 and 53.56 percentage points, respectively. In conclusion, The super micro-milling can be used in deep processing of tartary buckwheat bran. Micro-powders obtained by it have good nutritive and functional properties and are food materials with large development potential.