Buckwheat proteins and peptides: Biological functions and food applications

Abstract Background Buckwheat consumption is associated with positive health effects in humans. Buckwheat has diverse nutrients with biological functions. Buckwheat storage protein is gluten free and is a major bio-factor responsible for the functions. The protein can be a source of allergens. It is important to understand the biological properties and food uses of buckwheat protein to develop buckwheat as a “healthy” grain. Scope and approach This review summarizes diverse biological activities of proteins and peptides from both common and Tartary buckwheat seeds. Strategies to reduce the symptoms of buckwheat protein allergy are discussed. The properties of the proteins and peptides in relation to the quality of buckwheat based products are also reviewed. Research gaps in better understanding and using buckwheat proteins and peptides for food applications are identified. Key findings and conclusions The protein isolates from buckwheat have been hydrolyzed into a range of peptides. These peptides showed diverse biological activities in vitro and in vivo. They include trypsin inhibition, antiaging, modulating gut microbiota, prevention of cardiovascular diseases, blood pressure lowering, immunomodulatory, antidiabetic, antimicrobial, anticancer and antioxidant capacities. Buckwheat has been processed into a range of products such as vinegar, beverages and breads. The quality of these products can be significantly affected by the protein and peptide properties. Overall, buckwheat proteins and peptides have potential to be developed into functional food products.