PMID: 11902967Mar 21, 2002Paper

Physicochemical and functional properties of buckwheat protein product

Journal of Agricultural and Food Chemistry
H TomotakeNorihisa Kato

Abstract

This study was conducted to compare the physicochemical and functional properties of buckwheat protein product (BWP), soy protein isolate (SPI), and casein. BWP was prepared from buckwheat flour by the method including alkaline extraction and isoelectric precipitation. The amino acid composition of BWP was very similar to that of buckwheat flour. The protein solubility (PS) of BWP was much greater than that of SPI at all pH levels (pH 2-10) but lower than that of casein at pH 7-10. The isoelectric point of BWP was around pH 4. The higher aromatic hydrophobicities (ARH) of BWP, SPI, and casein were obtained at lower pH levels (pH 2-3). The emulsifying stability (ES) of BWP was lower than those of SPI and casein at high pH levels (pH 7-10). At all pH levels, BWP formed a thin emulsion. Regression analysis showed that the ARH of BWP was significantly associated with the ES. Although the water holding capacity of BWP was quite lower than that of SPI, its fat absorption capacity was slightly higher than those of SPI and casein. These results indicated that the physicochemical properties of BWP were different from those of SPI or casein. Thus, BWP is a potential source of functional protein for possible food application.

Citations

Sep 25, 2012·Journal of Agricultural and Food Chemistry·Cheng ZhongPei-Pei Han
Sep 6, 2011·Critical Reviews in Food Science and Nutrition·Cynthia Fabian, Yi-Hsu Ju
Jan 24, 2006·Bioscience, Biotechnology, and Biochemistry·Muneshige ShimizuToshihide Nishimura
Dec 1, 2015·Food Chemistry·Pratibha KaushikBenu Adhikari
Sep 24, 2015·Journal of Food Science and Technology·Ankit JainCheruppanpullil Radha
Jun 1, 2017·Journal of Food Science and Technology·Henryk ZielińskiMałgorzata Wronkowska
Apr 19, 2019·Journal of Food Science and Technology·Ankit JainC Radha
Nov 17, 2020·Critical Reviews in Food Science and Nutrition·Jian JinChibuike C Udenigwe
Aug 30, 2019·International Journal of Biological Macromolecules·Yunping ZhuHongkai Liu
Jan 1, 2017·Comprehensive Reviews in Food Science and Food Safety·Frederik JanssenJan A Delcour
Mar 27, 2009·Journal of Agricultural and Food Chemistry·Yuanyuan Ma, Youling L Xiong
May 21, 2008·Journal of Agricultural and Food Chemistry·Lilian E AbugochMónica Rivera
Nov 9, 2006·Journal of Agricultural and Food Chemistry·Chuan-He TangXiao-Quan Yang

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