The extraction of buckwheat protein and its interaction with kappa-carrageenan: Textural, rheological, microstructural, and chemical properties
Abstract
Current plant-based foods use plant proteins as a key structuring and texturing ingredient. The use of water for extraction can replace conventional protein extraction methods. Water extraction of protein is environmentally friendly and could prevent the loss of protein functionality due to extreme pH changes. This study demonstrates an aqueous extraction method, coupled with ultrasound as pre-treatment, to obtain buckwheat protein (BWPE) and assess its gelling property and composited gel with kappa-carrageenan (k-carr). Textural and rheological analyses showed that the hardness and storage modulus of the composited gel containing 1 % w/w BWPE and 1 % w/w k-carr was 4.2-fold and 100-fold, respectively, higher than k-carr gel at 1 % w/w. Light microscopy showed a mixed bi-continuous gel system, with k-carr reinforcing the protein gel network. Besides volume exclusion effects, chemical bond and FTIR analyses revealed that adding k-carr to BWPE altered the protein's secondary structure and mediated protein denaturation during heating. This results in greater β-sheet content, which creates a more organised gel structure. These results demonstrated that ultrasound-assisted water-extracted BWPE, together with varying concentrations of k-carr, can be used to develop composited gels of tailorable textural and rheological properties to suit different food applications.
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These components may influence apparent protein functionality indirectly by changing viscosity, hydration, depletion interactions, aggregation, and phase separation.
“These components may influ ence apparent protein functionality indirectly by changing viscosity, hydration, depletion interactions, aggregation, and phase separation”
From Structure-function design of amaranth, buckwheat and quinoa proteins as hydrocolloids for emulsion and gel structuring (2027) · cites this paper as Hua et al., 2024
Larger aggregates or microgels may support network formation even when solubility is low.
“Larger aggregates or microgels may support network formation even when solubility is low”
From Structure-function design of amaranth, buckwheat and quinoa proteins as hydrocolloids for emulsion and gel structuring (2027) · cites this paper as Hua et al. (2024)
Controlled aggregation, unfolding, and junction formation are often associated with higher storage modulus, stronger holding capacity.
“Controlled aggregation, unfolding, and junction formation are often associated with higher storage modulus, stronger”
From Structure-function design of amaranth, buckwheat and quinoa proteins as hydrocolloids for emulsion and gel structuring (2027) · cites this paper as Hua et al. (2024)
Water extraction system should be interpreted as a protein-rich extract and mixed biopolymer network rather than as a purified protein isolate, because water extraction may retain albumins, minerals, carbohydrates, and other co-components that influence gelation behavior.
“this system should be interpreted as a protein-rich extract and mixed biopolymer network rather than as a purified protein isolate, because water extraction may retain albumins, minerals, carbohydrates, and other co-components that influence gelation behavior (Hua et al., 2024).”
From Structure-function design of amaranth, buckwheat and quinoa proteins as hydrocolloids for emulsion and gel structuring (2027) · cites this paper as Hua et al., 2024
Water extraction, ultrasound-assisted extraction, and homogenization show that extraction route affects yield, purity, co-component retention, particle state, and functionality.
“Water extraction, ultrasound- assisted extraction, and homogenization show that extraction route affects yield, purity, co-component retention, particle state, and”
From Structure-function design of amaranth, buckwheat and quinoa proteins as hydrocolloids for emulsion and gel structuring (2027) · cites this paper as Hua et al. (2024)
Cites
Conventional versus green extraction techniques — a comparative perspective
Picot-Allain, C., Mahomoodally, M. F., Ak, G., & Zengin, G. (2021) · Current Opinion in Food Science · doi:10.1016/j.cofs.2021.02.009 · Cited by 456 · see citing works
Plant Proteins for Future Foods: A Roadmap
Sim, S. Y. J., SRV, A., Chiang, J. H., & Henry, C. J. (2021) · Foods · doi:10.3390/foods10081967 · Cited by 352 · see citing works
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Yan, X., & Zhu, F. (2027) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.113137
- Authors
- Hua, X. Y., Sim, S. Y. J., Henry, C. J., & Chiang, J. H.
- Venue
- International Journal of Biological Macromolecules
- Publisher
- Elsevier BV
- Published
- 2024-03
- Volume
- 260
- Pages
- 129427
- ISSN
- 0141-8130
- Cited by
- 18
- References
- 2
- Language
- en
- Licence
- Funders
- Agency for Science, Technology and Research (H20H8a002, W20W2D0006)
- National Research Foundation Singapore
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