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Germination as a Pre-isolation Modification Method for Common Buckwheat Protein Isolate
Esma Gülbahar1, Merve Tuğçe Tunç1, Arda Akdoğan1
1Faculty of Engineering and Natural Sciences, Department of Food Engineering, Gümüşhane University, Gümüşhane, Türkiye.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)
|August 11, 2026
Summary
Germinating common buckwheat protein significantly enhances its techno-functional and nutritional properties. This pre-isolation method improves solubility, emulsification, and digestibility, making it valuable for the food industry.
Area of Science:
- Food Science and Technology
- Biochemistry
- Plant Protein Research
Background:
- Common buckwheat (Fagopyrum esculentum Moench) protein possesses valuable nutritional components but requires modification for optimal food applications.
- Pre-isolation modification techniques can improve the techno-functional and nutritional profiles of plant-based proteins.
- Germination is a traditional method for enhancing the quality of grains and seeds.
Purpose of the Study:
- To investigate germination as a pre-isolation modification strategy for common buckwheat protein.
- To evaluate the impact of different germination temperatures (20°C and 30°C) and durations (24, 48, 72 hours) on protein properties.
- To assess changes in techno-functional characteristics, nutritional value, and structural attributes of germinated buckwheat protein isolates.
Main Methods:
- Common buckwheat seeds were germinated under controlled temperature and time conditions.
- Protein isolates were prepared from germinated and non-germinated seeds.
- Analyses included protein yield, purity, SDS-PAGE, FTIR, SEM, DSC, solubility, emulsification, foaming, water/oil absorption, and in vitro digestibility.
Main Results:
- Optimal protein yield and purity were achieved with germination at 30°C for 24 hours.
- Germination induced partial unfolding of protein structure, increased porosity, and altered visual appearance (decreased L*, increased a*).
- Significant improvements in solubility, emulsifying activity, foaming capacity, and water/oil absorption were observed, particularly after 24 hours of germination.
- In vitro protein digestibility increased from 75.67% to 82.19% following germination at 30°C for 24 hours.
- Thermal stability (Td) decreased due to structural modifications induced by germination.
Conclusions:
- Germination is an effective pre-isolation treatment to enhance the techno-functional properties of common buckwheat protein.
- Optimized germination conditions (30°C for 24 hours) significantly improve protein solubility, emulsification, foaming, and digestibility.
- Germinated buckwheat protein holds promise for expanded applications in the food industry due to its improved characteristics.