PROPERTIES OF BUCKWHEAT LIPASE AND DEPRES SION OF FREE FATTY-ACID ACCUMULATION DURING STORAGE

To understand lipid degradation in buckwheat in more detail, the lipol ytic enzyme activity of an extract from buckwheat was measured by a fl uorescent method using 4-methylumbelliferone. The lipolytic enzyme act ivity of buckwheat was 880 pmol/min/mg on the average, which was 5 sim ilar to 7 times as higher as that of wheat flour. The water activity a bove 0.28 did not depress the lipolytic enzyme activity during 1 month storage at 25 degrees C. Heating treatment (120 degrees C, 7 sec) of buckwheat was effective to inhibit the lipolytic enzyme activity and i ncrease in free fatty acid. These suggest that the accumulation of fre e fatty acid in buckwheat during storage are mainly caused by lipase.