Effects of Three Different Protein Extraction Methods on Common Buckwheat (Fagopyrum esculentum Moench) Protein Structure

IF 2.4 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2026-09-11 Epub Date: 2026-08-26 DOI:10.1002/cche.70103

Elizabeth Murray-Nalbandian, Lauren Crisostomo, Brennan Smith, Steven Verver, Steven R. Saunders, Girish M. Ganjyal

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Abstract

Background and Objectives

There is limited understanding of buckwheat protein functionality, and the effects of common protein extraction methods on its fundamental structure remain poorly defined. This study aimed to evaluate how different protein extraction methods impacted the fundamental protein structure. In addition to two conventional methods, alkaline extraction–isoelectric precipitation (APE-IPE) and water extraction (WE), deep eutectic solvents (DESE) were used as a novel protein extraction method.

Findings

The WE method had the highest protein recovery yield, while DESE exhibited the highest protein purity. The DESE protein exhibited differences in secondary structure and had higher molecular weight fractions in the soluble and insoluble protein fractions compared to the native flour and other protein extractions. The DESE samples imaged under the microscope also exhibited a continuous protein matrix that differed structurally from that of the other samples. The total phenolic content was highest in the WE sample and may have formed a network with proteins. Surface hydrophobicity was highest in the APE-IPE samples, possibly due to the protein type extracted and its hydrophobic ends.

Conclusion

The different buckwheat extraction processes affected the tertiary structure to a larger extent than the secondary structure. The range of surface hydrophobicity could indicate large differences in protein functionality. The unique attributes of the DESE method should be further assessed for their functional properties.

Significance and Novelty

Understanding how processing affects buckwheat protein structure is important for protein application and end-user functionality. Nonetheless, deep eutectic solvents are an emerging protein extraction process that has not been widely employed for grains. Therefore, this approach is essential for expanding the knowledge of buckwheat protein and its future opportunities.

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三种不同蛋白质提取方法对普通荞麦蛋白质结构的影响

背景与目的对荞麦蛋白功能的了解有限，常用的蛋白质提取方法对其基本结构的影响仍不明确。本研究旨在评估不同的蛋白质提取方法对基本蛋白质结构的影响。在碱性萃取-等电沉淀法（APE-IPE）和水萃取法（WE）两种常规方法的基础上，采用深度共晶溶剂（DESE）作为一种新的蛋白质提取方法。结果WE法蛋白回收率最高，而DESE法蛋白纯度最高。与天然面粉和其他蛋白提取物相比，DESE蛋白在二级结构上存在差异，在可溶性和不溶性蛋白组分中具有更高的分子量。显微镜下成像的DESE样品也显示出与其他样品结构不同的连续蛋白质基质。总酚含量在WE样品中最高，可能与蛋白质形成了网络。APE-IPE样品的表面疏水性最高，这可能与提取的蛋白质类型及其疏水末端有关。结论荞麦不同提取工艺对其三级结构的影响大于二级结构。表面疏水性的范围可以表明蛋白质功能的巨大差异。DESE方法的独特属性应进一步评估其功能特性。了解加工过程如何影响荞麦蛋白结构对蛋白质应用和最终用户功能具有重要意义。尽管如此，深共晶溶剂是一种新兴的蛋白质提取工艺，尚未广泛应用于谷物。因此，这种方法对于扩大荞麦蛋白的知识和未来的机会是必不可少的。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.