Effect of high moisture extrusion on the structure and physicochemical properties of Tartary buckwheat protein and its in vitro digestion

Tartary buckwheat is rich in nutrients and its protein supports numerous biological functions. However, the digestibility of Tartary buckwheat protein (TBP) poses a significant limitation owing to its inherent structure. This study aimed to assess the impact of high moisture extrusion (HME, 60 % moisture content) on the structural and physicochemical attributes, as well as the in vitro digestibility of TBP. Our results indicated that TBP exhibited unfolded and amorphous microstructures after HME. The protein molecular weight of TBP decreased after HME, and a greater degradation was observed at 70 degrees C than 100 degrees C. In particular, HME at 70 degrees C caused an almost complete disappearance of bands near 35 kDa compared with HME at 100 degrees C. In addition, compared with native TBP (NTBP, 44.53 mu mol/g protein), TBP subjected to HME at 70 degrees C showed a lower disulfide bond (SS) content (42.67 mu mol/g protein), whereas TBP subjected to HME at 100 degrees C demonstrated a higher SS content (45.70 mu mol/g protein). These changes endowed TBP with good solubility (from 55.96 % to 83.31 % at pH 7), foaming ability (20.00 %-28.57 %), and surface hydrophobicity (8.34-23.07). Furthermore, the emulsifying activity (EA) and in vitro digestibility are closely related to SS content. Notably, extruded TBP (ETBP) obtained at 70 degrees C exhibited higher EA and digestibility than NTBP, whereas ETBP obtained at 100 degrees C showed the opposite trend. Consequently, HME (especially at 70 degrees C) demonstrated significant potential as a processing technique for improving the functional and digestive properties of TBP.