Enzyme‐assisted development of biofunctional polyphenol‐enriched buckwheat protein: physicochemical properties, <i>in vitro</i> digestibility, and antioxidant activity

Chen, Xiaowei; Chen, Yajun; Li, Jinyu; Yong-hui, Wang; Yang, Xiao‐Quan

doi:10.1002/jsfa.9534

Cited by 10 publications

(8 citation statements)

References 29 publications

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“…A recent study found that the buckwheat protein contents decreased from the exterior to the interior parts of the groats [109]. Significantly higher content of amino acids, fatty acids, polyphenols, and flavonoids was found in the bran of Tartary buckwheat, compared to the flour [110].…”

Section: Millingmentioning

confidence: 94%

The Importance of Buckwheat as a Pseudocereal: Content and Stability of Its Main Bioactive Components

Džafić¹,

Žuljević²

2022

Pseudocereals

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The production of various bakery and non-bakery products based on buckwheat with components that positively affect health (fiber, antioxidants, and/or minerals), the optimization of recipes and technological process parameters, as well as giving character to final products in terms of their sensory acceptability and potential functional properties, gained significant interest last few years. Therefore, buckwheat products such as bread, biscuits, snacks, noodles, and cakes are commercialized and increasingly consumed. In addition, the use of non-bakery buckwheat products, such as tea, sprouts, honey, and other products, is becoming more common. In order to obtain potentially functional food with buckwheat of high nutritional quality, it is important to understand the effect of processing on bioactive components. The baking process, inevitable in the production of bakery products, is especially important. It is also important to understand the effect of storage on bioactive components. To this end, in the light of available literature, this chapter will provide an overview of bioactive components in buckwheat and discuss their stability in buckwheat and its products during processing and storage.

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Section: Millingmentioning

confidence: 94%

The Importance of Buckwheat as a Pseudocereal: Content and Stability of Its Main Bioactive Components

Džafić¹,

Žuljević²

2022

Pseudocereals

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“…melanoidin-based) products and, at the time of precipitation, the coprecipitation of other compounds, thus leading to coextraction of impurities. [37][38][39] To avoid most of these problems, many researchers choose to use a pH less than or equal to 9 because proteins isolated at these pH values have excellent physicochemical characteristics, including purity, techno-functional and thermal properties. [40][41][42] Alternatively, choosing other extraction methods, such as enzymatic or physical methods, may provide other advantages.…”

Section: Solubility and Extraction Of The Native Amaranth Buckwheat A...mentioning

confidence: 99%

“…lysinoalanine), an increase in Maillard reactions (because of a high pH) resulting in dark colored (i.e. melanoidin‐based) products and, at the time of precipitation, the coprecipitation of other compounds, thus leading to coextraction of impurities 37‐39 …”

Section: Solubility and Extraction Of The Native Amaranth Buckwheat A...mentioning

confidence: 99%

Proteins from pseudocereal seeds: solubility, extraction, and modifications of the physicochemical and techno‐functional properties

Constantino

Garcia‐Rojas

2022

J Sci Food Agric

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Pseudocereals (amaranth, buckwheat and quinoa) are emerging as popular gluten-free crops. This may be attributed to their wide-ranging health benefits, including antioxidant, hypoglycemic and serum-cholesterol reducing properties. Proteins of these crops have a high nutritional quality as a result of the presence of essential amino acids. Additionally, amaranth, buckwheat and quinoa proteins (AP, BP and QP, respectively) have physicochemical properties that are useful for the manufacture of different types of food. However, native pseudocereal proteins demonstrate a low solubility in water, mainly because of their composition. The major components of these proteins are albumins (water-soluble) and globulins (salt-soluble), although some proportions of glutelin (alkali-soluble) and prolamins (alcohol-soluble) are also found. The most commonly used method for extracting pseudocereal proteins is the alkaline extraction method, which may contribute to the low solubility of pseudocereal protein. Fortunately, different methods for modifying physicochemical (or techno-functional) properties have been proposed to extend their industrial application. For example, high-intensity ultrasound (HIUS) proved useful for improving the solubility of API and QP. Heating can allow for the formation of soluble aggregates of QP. The combination of heating and HIUS can improve the digestibility, solubility and foam properties of AP. Conjugation through the Maillard reaction can improve BPI and QP interfacial properties. Thus, present study provides a review of the solubility, extraction and modification of the techno-functional properties of AP, BP and QP.

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“…The final cytotoxic effects arise from not only the levels of bioactive substances, but also as a function of the synergistic actions among these. Thus, buckwheat protein-rich by-products are a good source of bioactive substances [25][26][27][28][29]. However, in-vitro antiproliferative effects on cancer cells do not always predict health-promoting effects, as the impacts must also be studied and confirmed in vivo.…”

Section: Lysinementioning

confidence: 99%

“…The buckwheat grain is the source of biofunctional peptides [28,[57][58][59][60][61], which are fermented in the process of malting [62] and during the preparation of buckwheat beer or distillation products [63,64].…”

Section: Bioactivity Of Buckwheat Peptidesmentioning

confidence: 99%

Breeding Buckwheat for Increased Levels and Improved Quality of Protein

Luthar

Zhou

Golob

et al. 2020

Plants

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Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.) and common buckwheat (Fagopyrum esculentum Moench) are important sources of proteins with balanced amino-acid compositions, and thus of high nutritional value. The polyphenols naturally present in Tartary buckwheat and common buckwheat lower the true digestibility of the proteins. Digestion-resistant peptides are a vehicle for fecal excretion of steroids, and in this way, for bile acid elimination and reduction of cholesterol concentrations in serum. Buckwheat proteins are more effective compared to soy proteins for the prevention of gallstone formation. Tartary and common buckwheat grain that contains appropriate amounts of selenium-containing amino acids can be produced as functional food products. The protein-rich by-products of buckwheat are a good source of bioactive substances that can suppress colon carcinogenesis by reducing cell proliferation. The grain embryo is a rich source of proteins, so breeding buckwheat with larger embryos is a possible strategy to increase protein levels in Tartary and common buckwheat grain. However, chemical analysis of the grain is the most relevant criterion for assessing grain protein levels and quality.

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Enzyme‐assisted development of biofunctional polyphenol‐enriched buckwheat protein: physicochemical properties, in vitro digestibility, and antioxidant activity

Cited by 10 publications

References 29 publications

The Importance of Buckwheat as a Pseudocereal: Content and Stability of Its Main Bioactive Components

The Importance of Buckwheat as a Pseudocereal: Content and Stability of Its Main Bioactive Components

Proteins from pseudocereal seeds: solubility, extraction, and modifications of the physicochemical and techno‐functional properties

Breeding Buckwheat for Increased Levels and Improved Quality of Protein

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