Luo Qian, Cui Yan, Gao Weifan, Wang Wei, Zheng Mingzhu, Liu Jingsheng
College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China.
National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China.
Food Chem X. 2025 Aug 5;30:102879. doi: 10.1016/j.fochx.2025.102879. eCollection 2025 Aug.
Buckwheat protein (BP) exhibits a nutritionally balanced amino acid profile and demonstrates multiple bioactive properties, although certain functional limitations restrict its broader application. This study systematically optimized the reaction conditions for both wet/dry-heat glycosylation between BP and polysaccharide (FEP), characterized the effects of these conjugation methods on BP's functional properties, and successfully employed the resulting bioconjugates for vitamin D₃ (VD) encapsulation. The data demonstrate that the wet glycosylation method achieved a degree of grafting (DG) of 17.72 % for BP, which significantly enhanced both protein digestibility and viscoelastic properties. The dry glycosylation reaction yielded a DG of 16.53 %, resulting in a marked improvement in bile acid-binding capacity. Emulsions prepared with the glycosylated bioconjugates showed markedly improved VD stability. These findings collectively suggest that glycosylation modification represents an effective approach for simultaneously enhancing both the functional characteristics of BP and the stabilization of VD.
荞麦蛋白（BP）具有营养均衡的氨基酸谱，并具有多种生物活性特性，尽管某些功能限制限制了其更广泛的应用。本研究系统地优化了BP与多糖（FEP）之间湿/干热糖基化的反应条件，表征了这些共轭方法对BP功能特性的影响，并成功地将所得生物共轭物用于维生素D₃（VD）包封。数据表明，湿糖基化方法使BP的接枝度（DG）达到17.72%，显著提高了蛋白质消化率和粘弹性。干糖基化反应产生的DG为16.53%，导致胆汁酸结合能力显著提高。用糖基化生物共轭物制备的乳液显示出VD稳定性的显著改善。这些发现共同表明，糖基化修饰是同时增强BP功能特性和VD稳定性的有效方法。
