With the rapid growth of the global population, the demand for protein in human nutrition is increasing significantly. In this context, plant protein is gaining more attention due to its sustainability. Buckwheat, a nutritious grain rich in protein, polyphenols, dietary fiber, and other components, serves as a high-quality plant protein source with a well-balanced amino acid profile, making it valuable for nutritional supplementation and food processing. However, challenges such as poor solubility and allergenicity limit its application in the food industry. To address these issues, researchers have explored the development of buckwheat protein covalent complexes. This review provides a comprehensive overview of the formation, biological activities, and processing techniques related to buckwheat protein covalent complexes. These complexes, including protein-polyphenol and protein-carbohydrate conjugates, significantly impact antioxidant activity, allergenicity, and digestibility. Moreover, covalent modification of buckwheat protein can enhance functional properties such as solubility, foaming, and emulsifying capabilities. Methods such as alkaline treatment, heating, and ultrasonic processing have been employed to facilitate these covalent interactions. The review also examines the characterization of buckwheat covalent complexes and the formation methods for other plant protein covalent complexes, offering a solid foundation for understanding their interaction mechanisms, health benefits, and applications in functional food production.   

The cover image, depicting Shennong holding buckwheat, symbolizes the potential of buckwheat protein to form covalent complexes with polyphenols and polysaccharides, which are effective in combating diarrhea, pruritus, allergic rhinitis, cough, and allergic conjunctivitis. Let us embrace innovation and advance research on buckwheat protein covalent complexes, providing efficient, precise, and innovative processing strategies for the food industry to meet consumers' expectations for healthier food products.

Food Innovation and Advances 4(2): 159−173 doi: 10.48130/fia-0025-0014