Structure-function design of amaranth, buckwheat and quinoa proteins as hydrocolloids for emulsion and gel structuring
Year: 2026
Type: article
Abstract: Amaranth, buckwheat and quinoa are representative pseudocereals for developing plant-protein hydrocolloids. They were selected because their proteins share globulin/albumin-dominant storage profiles yet differ in fraction distribution, aggregation propensity, and co-extracted components, providing a useful basis for comparative structure-function analysis. Although primary studies have reported solubility, emulsification, foaming, gelation, and digestibility, cross-study interpretation remains limited by inconsistent extraction conditions, colloidal-state reporting, and insufficient separation of molecular adsorption, particle-assisted stabilization, and bulk network formation. This review addresses this gap by synthesizing 100 references within a common structure-process-interface framework. Composition, proteoform distribution, oligomeric assembly, particle size, charge, secondary/tertiary structure, and co-extracted modifiers, such as phenolics, saponins, phytate, and polysaccharides are linked to functional outcomes in emulsions, pickering systems, high-internal-phase emulsions, emulsion gels, foams, gels, and digestion models. The comparison shows that mild pH-shift, ultrasound, and high-pressure homogenization can convert micron-scale flocs into charged submicron particles and improve dispersibility/interfacial activity, whereas stronger thermal, alkaline, covalent, or fibrillation treatments favor β -sheet-rich aggregates, microgels, and networks suited to gel and structured-emulsion design. Co-extracted components are not reviewed as independent ingredients but as modifiers that can alter protein aggregation, interfacial films, oxidation protection, and enzyme accessibility. We identify standardized descriptors needed for evidence-weighted benchmarking and future machine-learning-assisted design of pseudocereal seed-protein ingredients.
Source: Food Hydrocolloids
Authors: Xinyi Yan, Fan Zhu
Institution: University of Auckland
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
Estimated APC paid: $4,990
OpenAlex ID: W7168410065