Buckwheat protein as macromolecular emulsifier to stabilize Antarctic krill oil-loaded emulsion: Study on physicochemical properties, microstructure, and functional properties

Co-components in amaranth, buckwheat, and quinoa protein ingredients should be considered as active structural modifiers rather than passive impurities.

“Co-components in amaranth, buckwheat, and quinoa protein in­ gredients should be considered as active structural modifiers rather than passive impurities.”

Phenolics may improve interfacial and delivery performance when they enhance antioxidant protection or interfacial film cohesion, but may impair molecular emulsification when binding restricts protein flexibility or promotes aggregation.

“These observations suggest that phenolics may improve interfacial and delivery perfor­ mance when they enhance antioxidant protection or interfacial film cohesion, but may impair molecular emulsification when binding re­ stricts protein flexibility or promotes aggregation”

The effects of co-components depend on chemical identity, extraction retention, pH, ionic strength, oxidation state, and formulation.

“Their effects depend on chemical identity, extraction retention, pH, ionic strength, oxidation state, and formulation”

Phenolics can interact with proteins through hydrophobic association, hydrogen bonding, π-π interactions, under alkaline and oxidative conditions, covalent coupling with nucleophilic residues such as lysine, cysteine and tyrosine.

“Phenolics can interact with proteins through hydrophobic associa­ tion, hydrogen bonding, π -π interactions, under alkaline and oxidative conditions, covalent coupling with nucleophilic residues such as lysine, cysteine and tyrosine”

Overall, co-components can shift pseudocereal proteins between interfacial and bulk-structuring regimes.

“Overall, co-components can shift pseudocereal proteins between interfacial and bulk-structuring regimes.”

Phenolics and saponins are more likely to affect molecular emulsification, antioxidant partitioning, interfacial competition, and mixed interfacial films, whereas phytate, minerals and residual carbohydrates may influence aggregation, charge screening, hydration, viscosity, network connectivity, gelation, and digestion.

“Phenolics and saponins are more likely to affect molecular emulsification, antioxidant partitioning, interfacial competition, and mixed interfacial films, whereas phytate, minerals and residual carbohydrates may influence aggregation, charge screening, hydration, viscosity, network connectivity, gelation, and digestion”