Buckwheat protein covalent complexes: formation, biological activities, and advances in processing

Abstract

Human demand for protein in nutrition increases rapidly with population growth. In this context, plant protein is also receiving increasing attention for its sustainability. Buckwheat is a nutritious grain rich in protein, polyphenols, dietary fibre, and other components. Buckwheat protein is a high-quality plant protein source, rich in amino acids, making it important in nutritional supplementation and food processing. However, buckwheat protein has problems, such as poor solubility and allergenicity, which limit its application in the food industry. As a result, researchers have explored the development of buckwheat protein covalent complexes. This review provides an overview of the formation, biological activities, and processing techniques related to buckwheat protein covalent complexes. Covalent complexes, including protein-polyphenol and protein-carbohydrate, can significantly impact antioxidant activity, allergenicity, and digestibility. In addition, the covalent binding of buckwheat protein can enhance functional properties such as solubility, foaming, and emulsifying properties. Some methods have facilitated these covalent interactions, including alkaline, heating, and ultrasonic treatment. This review also studies the characterization of buckwheat covalent complexes and the formation methods for other plant protein covalent complexes. It provides a comprehensive foundation for understanding buckwheat protein covalent complexes' interaction mechanisms, health properties, and functional food production.

Keywords

Buckwheat / Plant protein / Covalent complex / Polyphenol / Carbohydrate

Author contributions

The authors confirm contribution to the paper as follows: study conception and design: Wu Q, Kong Y; data collection: Wu D; analysis and interpretation of results: Liu J, Cui Z, Fu C; draft manuscript preparation: Lin M, Chen S; manuscript revision: Dong G, Kan J. All authors reviewed the results and approved the final version of the manuscript.

Data availability

All data generated or analyzed during this study are included in this published article.

Acknowledgments

This work was supported by the Natural Science Foundation of Jiangsu Province (Grant Nos BK20241807, BK20240441), the Cooperation project of Amway China Co., Limited and the National University of Singapore (Suzhou) Research Institute (Grant Nos Am20220229RD-1, Am20230595RD), Science and Technology Support Program of Jiangsu Province (BZ2022056), and the Biomedical and Health Technology Platform, National University of Singapore (Suzhou) Research Institute.

Conflict of interest

The authors declare that they have no conflict of interest.

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