| [1] |
Jin J, Ohanenye IC, Udenigwe CC. 2022. Buckwheat proteins: functionality, safety, bioactivity, and prospects as alternative plant-based proteins in the food industry. Critical Reviews in Food Science and Nutrition 62:1752−64 doi: 10.1080/10408398.2020.1847027 |
| [2] |
Huda MN, Lu S, Jahan T, Ding M, Jha R, et al. 2021. Treasure from garden: Bioactive compounds of buckwheat. Food Chemistry 335:127653 doi: 10.1016/j.foodchem.2020.127653 |
| [3] |
Zou L, Wu D, Ren G, Hu Y, Peng L, et al. 2023. Bioactive compounds, health benefits, and industrial applications of Tartary buckwheat (Fagopyrum tataricum). Critical Reviews in Food Science and Nutrition 63:657−73 doi: 10.1080/10408398.2021.1952161 |
| [4] |
Zhang C, Zhang R, Li YM, Liang N, Zhao Y, et al. 2017. Cholesterol-lowering activity of Tartary buckwheat protein. Journal of Agricultural and Food Chemistry 65:1900−6 doi: 10.1021/acs.jafc.7b00066 |
| [5] |
Bhinder S, Kaur A, Singh B, Yadav MP, Singh N. 2020. Proximate composition, amino acid profile, pasting and process characteristics of flour from different Tartary buckwheat varieties. Food Research International 130:108946 doi: 10.1016/j.foodres.2019.108946 |
| [6] |
Yu M, Lin S, Ge R, Xiong C, Xu L, et al. 2022. Buckwheat self-assembling peptide-based hydrogel: preparation, characteristics and forming mechanism. Food Hydrocolloids 125:107378 doi: 10.1016/j.foodhyd.2021.107378 |
| [7] |
Zhang Z, Zhu M, Xing B, Liang Y, Zou L, et al. 2023. Effects of extrusion on structural properties, physicochemical properties and in vitro starch digestibility of Tartary buckwheat flour. Food Hydrocolloids 135:108197 doi: 10.1016/j.foodhyd.2022.108197 |
| [8] |
Lee DG, Woo SH, Choi JS. 2016. Biochemical properties of common and tartary buckwheat: centered with buckwheat proteomics. In Molecular Breeding and Nutritional Aspects of Buckwheat, eds. Zhou M, Kreft I, Woo SH, Chrungoo N, Wieslander G. UK: Academic Press. pp. 239−59. doi: 10.1016/B978-0-12-803692-1.00019-5 |
| [9] |
Li D, Zhu L, Wu G, Zhang H. 2023. The interaction mechanisms, biological activities and digestive properties between Tartary buckwheat protein and phenolic extract under pH-driven methods. Food Chemistry 419:135758 doi: 10.1016/j.foodchem.2023.135758 |
| [10] |
Ozdal T, Capanoglu E, Altay F. 2013. A review on protein–phenolic interactions and associated changes. Food Research International 51:954−70 doi: 10.1016/j.foodres.2013.02.009 |
| [11] |
Jia Z, Zheng M, Tao F, Chen W, Huang G, et al. 2016. Effect of covalent modification by (−)-epigallocatechin-3-gallate on physicochemical and functional properties of whey protein isolate. LWT - Food Science and Technology 66:305−10 doi: 10.1016/j.lwt.2015.10.054 |
| [12] |
Zhang K, Huang J, Wang D, Wan X, Wang Y. 2024. Covalent polyphenols-proteins interactions in food processing: formation mechanisms, quantification methods, bioactive effects, and applications. Frontiers in Nutrition 11:1371401 doi: 10.3389/fnut.2024.1371401 |
| [13] |
Liu F, Ma C, McClements DJ, Gao Y. 2017. A comparative study of covalent and non-covalent interactions between zein and polyphenols in ethanol-water solution. Food Hydrocolloids 63:625−34 doi: 10.1016/j.foodhyd.2016.09.041 |
| [14] |
Higa FA, Nickerson MT. 2023. Plant protein-carbohydrate conjugates: a review of their production, functionality and nutritional attributes. Food Reviews International 39:750−71 doi: 10.1080/87559129.2021.1926485 |
| [15] |
Quan TH, Benjakul S, Sae-leaw T, Balange AK, Maqsood S. 2019. Protein–polyphenol conjugates: antioxidant property, functionalities and their applications. Trends in Food Science and Technology 91:507−17 doi: 10.1016/j.jpgs.2019.07.049 |
| [16] |
Han L, Zhou S, Zhang X, Lu K, Qi B, et al. 2022. Effect of carbohydrate type on the structural and functional properties of Maillard-reacted black bean protein. Journal of Food Science 87:165−77 doi: 10.1111/1750-3841.15992 |
| [17] |
Liu J, Song G, Zhou L, Yuan Y, Wang D, et al. 2023. Recent advances in the effect of ultrasound on the binding of protein−polyphenol complexes in foodstuff. Food Frontiers 4:721−32 doi: 10.1002/fft2.221 |
| [18] |
Chen J, Chen X, Zhou G, Xu X. 2022. New insights into the ultrasound impact on covalent reactions of myofibrillar protein. Ultrasonics Sonochemistry 84:105973 doi: 10.1016/j.ultsonch.2022.105973 |
| [19] |
Gao K, Zha F, Rao J, Chen B. 2024. Nonenzymatic glycation as a tunable technique to modify plant proteins: a comprehensive review on reaction process, mechanism, conjugate structure, and functionality. Comprehensive Reviews in Food Science & Food Safety 23:e13269 doi: 10.1111/1541-4337.13269 |
| [20] |
Taha A, Casanova F, Šimonis P, Jonikaitė-Švėgždienė J, Jurkūnas M, et al. 2022. Pulsed electric field-assisted glycation of bovine serum albumin/starch conjugates improved their emulsifying properties. Innovative Food Science and Emerging Technologies 82:103190 doi: 10.1016/j.ifset.2022.103190 |
| [21] |
Ali M. 2019. Chemical, structural and functional properties of whey proteins covalently modified with phytochemical compounds. Journal of Food Measurement and Characterization 13:2970−79 doi: 10.1007/s11694-019-00217-1 |
| [22] |
Li D, Zhu L, Wu Q, Chen Y, Wu G, et al. 2023. Identification of binding sites for Tartary buckwheat protein-phenols covalent complex and alterations in protein structure and antioxidant properties. International Journal of Biological Macromolecules 233:123436 doi: 10.1016/j.ijbiomac.2023.123436 |
| [23] |
Li D, Zhu L, Wu Q, Chen Y, Wu G, et al. 2023. Different interactions between Tartary buckwheat protein and Tartary buckwheat phenols during extraction: alterations in the conformation and antioxidant activity of protein. Food Chemistry 418:135711 doi: 10.1016/j.foodchem.2023.135711 |
| [24] |
Li D, Zhu L, Wu Q, Chen Y, Wu G, et al. 2024. Tartary buckwheat protein-phenol conjugate prepared by alkaline-based environment: Identification of covalent binding sites of phenols and alterations in protein structural and functional characteristics. International Journal of Biological Macromolecules 257:127504 doi: 10.1016/j.ijbiomac.2023.127504 |
| [25] |
Ru Q, Geng S, Chen C, Liang G, Liu B. 2021. Preparation and characterization of β-carotene nanoemulsions stabilized by complexes of tartary buckwheat bran protein and rutin. Journal of Food Processing and Preservation 45:e15961 doi: 10.1111/jfpp.15961 |
| [26] |
Yang ZH, Li C, Li YY, Wang ZH. 2013. Effects of Maillard reaction on allergenicity of buckwheat allergen Fag t 3 during thermal processing. Journal of the Science of Food and Agriculture 93:1510−15 doi: 10.1002/jsfa.5928 |
| [27] |
Zhang Z, Bai Y, Wang W, Qiao J, Guo S, et al. 2024. Effects of glycation treatment on the structural, physicochemical, and in vitro digestible properties of tartary buckwheat protein. LWT 205:116493 doi: 10.1016/j.lwt.2024.116493 |
| [28] |
Guo X, Xiong YL. 2013. Characteristics and functional properties of buckwheat protein–sugar Schiff base complexes. LWT - Food Science and Technology 51:397−404 doi: 10.1016/j.lwt.2012.12.003 |
| [29] |
Tazawa S, Katayama S, Hirabayashi M, Yamaguchi D, Nakamura S. 2014. Improvement of surface functionalities, including allergenicity attenuation, of whole buckwheat protein fraction by maillard-type glycation with dextran. Preventive Nutrition and Food Scienc 19:327−32 doi: 10.3746/pnf.2014.19.4.327 |
| [30] |
Xue F, Wu Z, Tong J, Zheng J, Li C. 2017. Effect of combination of high-intensity ultrasound treatment and dextran glycosylation on structural and interfacial properties of buckwheat protein isolates. Bioscience, Biotechnology, and Biochemistry 81:1891−98 doi: 10.1080/09168451.2017.1361805 |
| [31] |
Li D, Zhu L, Wu Q, Chen Y, Wu G, et al. 2024. Comparative study of dietary phenols with Tartary buckwheat protein (2S/13S): impact on structure, binding sites and functionality of protein. Journal of the Science of Food and Agriculture 104:698−706 doi: 10.1002/jsfa.12960 |
| [32] |
Tang CH, Wang XY. 2010. Physicochemical and structural characterisation of globulin and albumin from common buckwheat (Fagopyrum esculentum Moench) seeds. Food Chemistry 121:119−26 doi: 10.1016/j.foodchem.2009.12.016 |
| [33] |
Park BI, Kim J, Lee K, Lim T, Hwang KT. 2019. Flavonoids in common and tartary buckwheat hull extracts and antioxidant activity of the extracts against lipids in mayonnaise. Journal of Food Science and Technology 56:2712−20 doi: 10.1007/s13197-019-03761-2 |
| [34] |
Pan X, Fang Y, Wang L, Shi Y, Xie M, et al. 2019. Covalent interaction betweenr rice protein hydrolysates and chlorogenic acid: improving the stability of oil-in-aater emulsions. Journal of agricultural and food chemistry 67:4023−30 doi: 10.1021/acs.jafc.8b06898 |
| [35] |
Liu X, Song Q, Li X, Chen Y, Liu C, et al. 2021. Effects of different dietary polyphenols on conformational changes and functional properties of protein–polyphenol covalent complexes. Food Chemistry 361:130071 doi: 10.1016/j.foodchem.2021.130071 |
| [36] |
Yan X, Gao Y, Liu S, Zhang G, Zhao J, et al. 2021. Covalent modification by phenolic extract improves the structural properties and antioxidant activities of the protein isolate from Cinnamomum camphora seed kernel. Food Chemistry 352:129377 doi: 10.1016/j.foodchem.2021.129377 |
| [37] |
Zhou SD, Huang L, Meng L, Lin YF, Xu X, et al. 2020. Soy protein isolate -(−)-epigallocatechin gallate conjugate: covalent binding sites identification and IgE binding ability evaluation. Food Chemistry 333:127400 doi: 10.1016/j.foodchem.2020.127400 |
| [38] |
Oliver CM, Melton LD, Stanley RA. 2006. Creating proteins with novel functionality via the Maillard reaction: a review. Critical Reviews in Food Science and Nutrition 46:337−50 doi: 10.1080/10408690590957250 |
| [39] |
Zhao M, He H, Ma A, Hou T. 2023. Sources, chemical synthesis, functional improvement and applications of food-derived protein/peptide-saccharide covalent conjugates: a review. Critical Reviews in Food Science and Nutrition 63:5985−6004 doi: 10.1080/10408398.2022.2026872 |
| [40] |
Zhou HX, Rivas G, Minton AP. 2008. Macromolecular crowding and confinement: biochemical, biophysical, and potential physiological consequences. Annual Review of Biophysics 37:375−97 doi: 10.1146/annurev.biophys.37.032807.125817 |
| [41] |
Zha F, Dong S, Rao J, Chen B. 2019. The structural modification of pea protein concentrate with gum Arabic by controlled Maillard reaction enhances its functional properties and flavor attributes. Food Hydrocolloids 92:30−40 doi: 10.1016/j.foodhyd.2019.01.046 |
| [42] |
Ma X, Chen W, Yan T, Wang D, Hou F, et al. 2020. Comparison of citrus pectin and apple pectin in conjugation with soy protein isolate (SPI) under controlled dry-heating conditions. Food Chemistry 309:125501 doi: 10.1016/j.foodchem.2019.125501 |
| [43] |
Setiowati AD, Wijaya W, Van der Meeren P. 2020. Whey protein-polysaccharide conjugates obtained via dry heat treatment to improve the heat stability of whey protein stabilized emulsions. Trends in Food Science & Technology 98:150−61 doi: 10.1016/j.jpgs.2020.02.011 |
| [44] |
Zhang Q, Li L, Lan Q, Li M, Wu D, et al. 2019. Protein glycosylation: a promising way to modify the functional properties and extend the application in food system. Critical Reviews in Food Science and Nutrition 59:2506−33 doi: 10.1080/10408398.2018.1507995 |
| [45] |
Li Y, Xu Y, Xu X. 2022. Continuous cyclic wet heating glycation to prepare myofibrillar protein-glucose conjugates: a study on the structures, solubility and emulsifying properties. Food Chemistry 388:133035 doi: 10.1016/j.foodchem.2022.133035 |
| [46] |
Chen J, Zhang X, Chen X, Pius BA, Zhou G, et al. 2022. Phenolic modification of myofibrillar protein enhanced by ultrasound: The structure of phenol matters. Food Chemistry 386:132662 doi: 10.1016/j.foodchem.2022.132662 |
| [47] |
Li Z, Zheng Y, Sun Q, Wang J, Zheng B, et al. 2021. Structural characteristics and emulsifying properties of myofibrillar protein-dextran conjugates induced by ultrasound Maillard reaction. Ultrasonics Sonochemistry 72:105458 doi: 10.1016/j.ultsonch.2020.105458 |
| [48] |
Chen J, Zhang X, Fu M, Chen X, Pius BA, et al. 2021. Ultrasound-assisted covalent reaction of myofibrillar protein: the improvement of functional properties and its potential mechanism. Ultrasonics Sonochemistry 76:105652 doi: 10.1016/j.ultsonch.2021.105652 |
| [49] |
Cheng X, Wang H, Wang Z, Zhao Q, Lou M, et al. 2024. Development and characteristics of emulsion gels with microwave-assisted ferulic acid covalently modified soy protein: Structure, function and digestive properties. Food Hydrocolloids 146:109230 doi: 10.1016/j.foodhyd.2023.109230 |
| [50] |
Xu J, Teng F, Wang B, Ruan X, Ma Y, et al. 2022. Gel property of soy protein emulsion gel: impact of combined microwave pretreatment and covalent binding of polyphenols by alkaline method. Molecules 27:3458 doi: 10.3390/molecules27113458 |
| [51] |
Cheng YH, Mu DC, Jiao Y, Xu Z, Chen ML. 2021. Microwave-assisted maillard reaction between rice protein and dextran induces structural changes and functional improvements. Journal of Cereal Science 97:103134 doi: 10.1016/j.jcs.2020.103134 |
| [52] |
Namli S, Sumnu SG, Oztop MH. 2021. Microwave glycation of soy protein isolate with rare sugar (D-allulose), fructose and glucose. Food Bioscience 40:100897 doi: 10.1016/j.fbio.2021.100897 |
| [53] |
Guan JJ, Zhang TB, Hui M, Yin HC, Qiu AY, et al. 2011. Mechanism of microwave-accelerated soy protein isolate-saccharide graft reactions. Food Research International 44:2647−54 doi: 10.1016/j.foodres.2011.05.015 |
| [54] |
Zhang J, Wen C, Duan Y, Zhang H, Ma H. 2022. Structure and functional properties of watermelon seed protein-glucose conjugates prepared by different methods. LWT 155:113004 doi: 10.1016/j.lwt.2021.113004 |
| [55] |
Meng X, Li T, Song T, Chen C, Venkitasamy C, et al. 2019. Solubility, structural properties, and immunomodulatory activities of rice dreg protein modified with sodium alginate under microwave heating. Food science and nutrition 7:2556−64 doi: 10.1002/fsn3.1105 |
| [56] |
Liu X, Xue F, Adhikari B. 2023. Production of hemp protein isolate-polyphenol conjugates through ultrasound and alkali treatment methods and their characterization. Future Foods 7:100210 doi: 10.1016/j.fufo.2022.100210 |
| [57] |
Vera A, Tapia C, Abugoch L. 2020. Effect of high-intensity ultrasound treatment in combination with transglutaminase and nanoparticles on structural, mechanical, and physicochemical properties of quinoa proteins/chitosan edible films. International Journal of Biological Macromolecules 144:536−43 doi: 10.1016/j.ijbiomac.2019.12.120 |
| [58] |
Xue F, Xie Y, Li C, Wang S, Liu X. 2021. Prevention of frozen-dough from deterioration with incorporation of glutenin-polyphenols conjugates prepared by ultrasound. LWT 151:112141 doi: 10.1016/j.lwt.2021.112141 |
| [59] |
Xue F, Li C, Adhikari B. 2020. Physicochemical properties of soy protein isolates-cyanidin-3-galactoside conjugates produced using free radicals induced by ultrasound. Ultrasonics Sonochemistry 64:104990 doi: 10.1016/j.ultsonch.2020.104990 |
| [60] |
Wang H, You S, Wang W, Zeng Y, Su R, et al. 2022. Laccase-catalyzed soy protein and gallic acid complexation: effects on conformational structures and antioxidant activity. Food Chemistry 375:131865 doi: 10.1016/j.foodchem.2021.131865 |
| [61] |
Korpela B, Pitkänen L, Heinonen M. 2022. Enzymatic modification of oat globulin enables covalent interaction with procyanidin B2. Food Chemistry 395:133568 doi: 10.1016/j.foodchem.2022.133568 |
| [62] |
Yang R, Zuo P, Zhang M, Meng D, Wang B, et al. 2019. Transglutaminase induced oligochitosan glycosylation of ferritin as a novel nanocarrier for food bioactive molecules. Food Hydrocolloids 94:500−9 doi: 10.1016/j.foodhyd.2019.03.049 |
| [63] |
Fu M, Zhao XH. 2017. Modified properties of a glycated and cross-linked soy protein isolate by transglutaminase and an oligochitosan of 5 kDa. Journal of the Science of Food and Agriculture 97:58−64 doi: 10.1002/jsfa.7682 |
| [64] |
Yi J, Chen X, Wen Z, Fan Y. 2024. Improving the functionality of pea protein with laccase-catalyzed crosslinking mediated by chlorogenic acid. Food Chemistry 433:137344 doi: 10.1016/j.foodchem.2023.137344 |
| [65] |
Wu Y, Li Y, Liu H, Li P, Du B, et al. 2024. Covalent conjugation of Inca peanut albumin and polyphenols with different phenolic hydroxyl numbers through laccase catalysis to improve functional properties. Journal of the Science of Food and Agriculture 104:4028−38 doi: 10.1002/jsfa.13285 |
| [66] |
Shi W, Xie H, Ouyang K, Wang S, Xiong H, et al. 2024. The effect of rice protein-polyphenols covalent and non-covalent interactions on the structure, functionality and in vitro digestion properties of rice protein. Food Chemistry 450:139241 doi: 10.1016/j.foodchem.2024.139241 |
| [67] |
Shi J, Cui YF, Zhou G, Li N, Sun X, et al. 2022. Covalent interaction of soy protein isolate and chlorogenic acid: Effect on protein structure and functional properties. LWT 170:114081 doi: 10.1016/j.lwt.2022.114081 |
| [68] |
Song CL, Ren J, Chen JP, Sun XH, Kopparapu NK, et al. 2018. Effect of glycosylation and limited hydrolysis on structural and functional properties of soybean protein isolate. Journal of Food Measurement and Characterization 12:2946−54 doi: 10.1007/s11694-018-9910-5 |
| [69] |
Liu Y, Jiang Y, Huang G, Wang N, Liu C, et al. 2019. Effects of covalent cross-linking with anthocyanins and on structure and nutritional absorption of soy protein isolate. Food Science 40(12):1−8 doi: 10.7506/spkx1002-6630-20180420-268 |
| [70] |
Zhao S, Huang Y, McClements DJ, Liu X, Wang P, et al. 2022. Improving pea protein functionality by combining high-pressure homogenization with an ultrasound-assisted Maillard reaction. Food Hydrocolloids 126:107441 doi: 10.1016/j.foodhyd.2021.107441 |
| [71] |
Xie Y, Liu R, Zhang C, Liu D, Han J. 2022. Structural characteristics and emulsifying properties of soy protein isolate glycated with galacto-oligosaccharides under high-pressure homogenization. Foods 11:3505 doi: 10.3390/foods11213505 |
| [72] |
Zheng Y, Li Z, Lu Z, Wu F, Fu G, et al. 2022. Structural characteristics and emulsifying properties of lotus seed protein isolate-dextran glycoconjugates induced by a dynamic high pressure microfluidization Maillard reaction. LWT 160:113309 doi: 10.1016/j.lwt.2022.113309 |
| [73] |
Gu M, Cui Y, Muhammad AuR, Zhang M, Wang X, et al. 2023. Dynamic microfluidic-assisted transglutaminase modification of soy protein isolate-chitosan: Effects on structural and functional properties of the adduct and its antioxidant activity after in vitro digestion. Food Research International 172:113219 doi: 10.1016/j.foodres.2023.113219 |
| [74] |
Liu D, Zhang L, Wang Y, Li Z, Wang Z, et al. 2020. Effect of high hydrostatic pressure on solubility and conformation changes of soybean protein isolate glycated with flaxseed gum. Food Chemistry 333:127530 doi: 10.1016/j.foodchem.2020.127530 |
| [75] |
Han Z, Chen ZL, Xu XD, Lin S, Wang Y, et al. 2024. Extending the freshness of tilapia surimi with pulsed electric field modified pea protein isolate-EGCG complex. Food Hydrocolloids 151:109826 doi: 10.1016/j.foodhyd.2024.109826 |
| [76] |
Jiang W, Zhou Z, Wang D, Zhou X, Tao R, et al. 2016. Transglutaminase catalyzed hydrolyzed wheat gliadin grafted with chitosan oligosaccharide and its characterization. Carbohydrate Polymers 153:105−14 doi: 10.1016/j.carbpol.2016.07.097 |
| [77] |
Xu L, Gong Y, Gern JE, Ikeda S, Lucey JA. 2018. Glycation of whey protein with dextrans of different molar mass: Effect on immunoglobulin E–binding capacity with blood sera obtained from patients with cow milk protein allergy. Journal of Dairy Science 101:6823−34 doi: 10.3168/jds.2017-14338 |
| [78] |
He W, Tian L, Fang F, Chen D, Federici E, et al. 2021. Limited hydrolysis and conjugation of zein with chitosan oligosaccharide by enzymatic reaction to improve functional properties. Food Chemistry 348:129035 doi: 10.1016/j.foodchem.2021.129035 |
| [79] |
Xu Y, Zhao X, Bian G, Yang L, Han M, et al. 2018. Structural and solubility properties of pale, soft and exudative (PSE)-like chicken breast myofibrillar protein: Effect of glycosylation. LWT 95:209−15 doi: 10.1016/j.lwt.2018.04.051 |
| [80] |
Zhao C, Miao Z, Yan J, Liu J, Chu Z, et al. 2022. Ultrasound-induced red bean protein–lutein interactions and their effects on physicochemical properties, antioxidant activities and digestion behaviors of complexes. LWT 160:113322 doi: 10.1016/j.lwt.2022.113322 |
| [81] |
Ke C, Liu B, Dudu OE, Zhang S, Meng L, et al. 2023. Modification of structural and functional characteristics of casein treated with quercetin via two interaction modes: Covalent and non-covalent interactions. Food Hydrocolloids 137:108394 doi: 10.1016/j.foodhyd.2022.108394 |
| [82] |
Zhou Y, Ma Y, Li L, Yang X. 2020. Purification, characterization, and functional properties of a novel glycoprotein from tartary buckwheat (Fagopyrum tartaricum) seed. Food Chemistry 309:125671 doi: 10.1016/j.foodchem.2019.125671 |
| [83] |
Yu Y, Wang T, Huang X, Lian Y, Yang F, et al. 2023. Hemp seed protein and chlorogenic acid complex: Effect of ultrasound modification on its structure and functional properties. International Journal of Biological Macromolecules 233:123521 doi: 10.1016/j.ijbiomac.2023.123521 |
| [84] |
Stani C, Vaccari L, Mitri E, Birarda G. 2020. FTIR investigation of the secondary structure of type I collagen: new insight into the amide III band. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 229:118006 doi: 10.1016/j.saa.2019.118006 |
| [85] |
Wu W, Shao Y, Wu Y, Gong Y, Guan X, et al. 2024. New horizons of covalent complex of plant-derived recombinant human lactoferrin (OsrhLF) combined with different polyphenols: formation, physicochemical properties, and gastrointestinal fate. Journal of Agricultural and Food Chemistry 72:2777−88 doi: 10.1021/acs.jafc.3c06856 |
| [86] |
Rozenberg M, Lansky S, Shoham Y, Shoham G. 2019. Spectroscopic FTIR and NMR study of the interactions of sugars with proteins. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 222:116861 doi: 10.1016/j.saa.2019.02.085 |
| [87] |
Hua XY, Sim SYJ, Henry CJ, Chiang JH. 2024. The extraction of buckwheat protein and its interaction with kappa-carrageenan: Textural, rheological, microstructural, and chemical properties. International Journal of Biological Macromolecules 260:129427 doi: 10.1016/j.ijbiomac.2024.129427 |
| [88] |
Li R, Cui Q, Wang G, Liu J, Chen S, et al. 2019. Relationship between surface functional properties and flexibility of soy protein isolate-glucose conjugates. Food Hydrocolloids 95:349−57 doi: 10.1016/j.foodhyd.2019.04.030 |
| [89] |
Cheng YH, Mu DC, Feng YY, Xu Z, Wen L, et al. 2022. Glycosylation of rice protein with dextran via the Maillard reaction in a macromolecular crowding condition to improve solubility. Journal of Cereal Science 103:103374 doi: 10.1016/j.jcs.2021.103374 |
| [90] |
Pham LB, Wang B, Zisu B, Adhikari B. 2019. Covalent modification of flaxseed protein isolate by phenolic compounds and the structure and functional properties of the adducts. Food Chemistry 293:463−71 doi: 10.1016/j.foodchem.2019.04.123 |
| [91] |
Zhang S, Wang K, Qin Y, Zhu S, Gao Q, et al. 2023. The synthesis, biological activities and applications of protein–polysaccharide conjugates in food system: a review. Food Quality and Safety 7:fyad006 doi: 10.1093/fqsafe/fyad006 |
| [92] |
Morishita T, Yamaguchi H, Degi K. 2007. The contribution of polyphenols to antioxidative activity in common buckwheat and Tartary buckwheat grain. Plant Production Science 10:99−104 doi: 10.1626/pps.10.99 |
| [93] |
Deng Z, Xia Y, Chen L, Zhao Y, Wang R, et al. 2023. Insight into covalent conjugates of β-lactoglobulin with rutin: characterizing allergenicity, digestibility, and antioxidant properties in vitro. Food Research International 173:113401 doi: 10.1016/j.foodres.2023.113401 |
| [94] |
Li D, Zhu L, Wu Q, Chen Y, Wu G, et al. 2023. Effects of enzyme deactivation conditions on the structure, bound phenol content and antioxidant property of phenol modified Tartary buckwheat protein hydrolysate. Food Bioscience 54:102794 doi: 10.1016/j.fbio.2023.102794 |
| [95] |
Satoh R, Jensen-Jarolim E, Teshima R. 2020. Understanding buckwheat allergies for the management of allergic reactions in humans and animals. Breeding Science 70:85−92 doi: 10.1270/jsbbs.19051 |
| [96] |
Chen F, Li H, Fan X, Li Y, Zhang C, et al. 2021. Identification of a novel major allergen in buckwheat seeds: Fag t 6. Journal of Agricultural and Food Chemistry 69:13315−22 doi: 10.1021/acs.jafc.1c01537 |
| [97] |
Mari A, Rasi C, Palazzo P, Scala E. 2009. Allergen databases: Current status and perspectives. Current Allergy and Asthma Reports 9:376−83 doi: 10.1007/s11882-009-0055-9 |
| [98] |
Katayama S, Yamaguchi D, Suzuki Y, Al Athamneh AM, Mitani T, et al. 2018. Oral immunotherapy with a phosphorylated hypoallergenic allergen ameliorates allergic responses more effectively than intact allergen in a murine model of buckwheat allergy. Molecular nutrition and food research 62:1800303 doi: 10.1002/mnfr.201800303 |
| [99] |
Zhu F. 2021. Buckwheat proteins and peptides: biological functions and food applications. Trends in Food Science and Technology 110:155−67 doi: 10.1016/j.jpgs.2021.01.081 |
| [100] |
Lin X, Ye L, He K, Zhang T, Sun F, et al. 2022. A new method to reduce allergenicity by improving the functional properties of soybean 7S protein through covalent modification with polyphenols. Food Chemistry 373:131589 doi: 10.1016/j.foodchem.2021.131589 |
| [101] |
Yang B, Zhang Z, Liu L, Li Z, Lin H. 2023. Investigation of the allergenicity alterations of shrimp tropomyosin as glycated by glucose and maltotriose containing advanced glycation end products. Food and Function 14:10941−54 doi: 10.1039/D3FO04440H |
| [102] |
He W, He K, Liu X, Ye L, Lin X, et al. 2023. Modulating the allergenicity and functional properties of peanut protein by covalent conjugation with polyphenols. Food Chemistry 415:135733 doi: 10.1016/j.foodchem.2023.135733 |
| [103] |
Skrabanja V, Lærke HN, Kreft I. 2000. Protein-polyphenol interactions and in vivo digestibility of buckwheat groat proteins. Pflügers Archiv - European Journal of Physiology 440:R129−R31 doi: 10.1007/s004240000033 |
| [104] |
Zhang Q, Cheng Z, Chen R, Wang Y, Miao S, et al. 2021. Covalent and non-covalent interactions of cyanidin-3-O-glucoside with milk proteins revealed modifications in protein conformational structures, digestibility, and allergenic characteristics. Food and Function 12:10107−20 doi: 10.1039/D1FO01946E |
| [105] |
Zhou S, Lin Y, Xu X, Meng L, Dong M. 2020. Effect of non-covalent and covalent complexation of (−)-epigallocatechin gallate with soybean protein isolate on protein structure and in vitro digestion characteristics. Food Chemistry 309:125718 doi: 10.1016/j.foodchem.2019.125718 |
| [106] |
Dai S, Liao P, Wang Y, Tian T, Tong X, et al. 2023. Soy protein isolate-catechin non-covalent and covalent complexes: Focus on structure, aggregation, stability and in vitro digestion characteristics. Food Hydrocolloids 135:108108 doi: 10.1016/j.foodhyd.2022.108108 |
| [107] |
Cheng J, Dudu OE, Zhang J, Wang Y, Meng L, et al. 2023. Impact of binding interaction modes between whey protein concentrate and quercetin on protein structural and functional characteristics. Food Hydrocolloids 142:108787 doi: 10.1016/j.foodhyd.2023.108787 |
| [108] |
Ke C, Li L. 2024. Modification mechanism of soybean protein isolate-soluble soy polysaccharide complex by EGCG through covalent and non-covalent interaction: Structural, interfacial, and functional properties. Food Chemistry 448:139033 doi: 10.1016/j.foodchem.2024.139033 |
| [109] |
Zhao Y, Wang X, Li D, Tang H, Yu D, et al. 2020. Effect of anionic polysaccharides on conformational changes and antioxidant properties of protein-polyphenol binary covalently-linked complexes. Process Biochemistry 89:89−97 doi: 10.1016/j.procbio.2019.10.021 |
| [110] |
Li D, Zhu L, Wu Q, Chen Y, Wu G, et al. 2023. Effect of pH treatment on physical stability and antioxidant activity of buckwheat protein/soybean polysaccharide nanocomplex embedded pterostilbene. Food Bioscience 55:102977 doi: 10.1016/j.fbio.2023.102977 |
| [111] |
Jin B, Zhou X, Zheng Z, Liang Y, Chen S, et al. 2020. Investigating on the interaction behavior of soy protein hydrolysates/β-glucan/ferulic acid ternary complexes under high-technology in the food processing: High pressure homogenization versus microwave treatment. International Journal of Biological Macromolecules 150:823−30 doi: 10.1016/j.ijbiomac.2020.02.138 |
| [112] |
Bai Y, Jiang S, Wang Y, Huang X, Wang Y, et al. 2024. Phycocyanin-phlorotannin complexes improve the structure and functional properties of yogurt. International Journal of Biological Macromolecules 274:133327 doi: 10.1016/j.ijbiomac.2024.133327 |