| Abstract
| - This study was conducted to compare the physicochemical and functional properties of buckwheatprotein product (BWP), soy protein isolate (SPI), and casein. BWP was prepared from buckwheatflour by the method including alkaline extraction and isoelectric precipitation. The amino acidcomposition of BWP was very similar to that of buckwheat flour. The protein solubility (PS) of BWPwas much greater than that of SPI at all pH levels (pH 2−10) but lower than that of casein at pH7−10. 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, BWPformed a thin emulsion. Regression analysis showed that the ARH of BWP was significantly associatedwith the ES. Although the water holding capacity of BWP was quite lower than that of SPI, its fatabsorption capacity was slightly higher than those of SPI and casein. These results indicated thatthe physicochemical properties of BWP were different from those of SPI or casein. Thus, BWP is apotential source of functional protein for possible food application. Keywords: Buckwheat protein product; soy protein isolate; casein; physicochemical properties;functional properties
|
