Preparation and functional characterization of buckwheat protein glycosylation products

Buckwheat protein (BP) exhibits a nutritionally balanced amino acid profile and demonstrates multiple bioactive properties, although certain functional limitations restrict its broader application. This study systematically optimized the reaction conditions for both wet/dry-heat glycosylation between BP and <i>Fagopyrum esculentum</i> polysaccharide (FEP), characterized the effects of these conjugation methods on BP's functional properties, and successfully employed the resulting bioconjugates for vitamin D₃ (VD₃) encapsulation. The data demonstrate that the wet glycosylation method achieved a degree of grafting (DG) of 17.72 % for BP, which significantly enhanced both <i>in vitro</i> protein digestibility and viscoelastic properties. The dry glycosylation reaction yielded a DG of 16.53 %, resulting in a marked improvement in bile acid-binding capacity. Emulsions prepared with the glycosylated bioconjugates showed markedly improved VD₃ stability. These findings collectively suggest that glycosylation modification represents an effective approach for simultaneously enhancing both the functional characteristics of BP and the stabilization of VD₃.