Flaxseed protein: extraction, functionalities and applications

YE, Xin-Pei; Xu, Mingfeng; Tang, Zhen‐Xing; CHEN, Hang-Jie; WU, Dan-Ting; Wang, Zhengyun; SONGZHEN, Yuan-Xiao; Hao, Juan; Wu, Limin; Shi, Lu-E

doi:10.1590/fst.22021

Cited by 19 publications

(17 citation statements)

References 95 publications

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“…In order to improve the function and characteristics of plant protein, and aiming to obtain plant protein hydrolysates with high activity and high nutritional value, researchers have paid much attention to the technology of hydrolyzing plant protein by proteases (Ye et al, 2022;Rudolph et al, 2017). Different proteases usually exhibit different properties.…”

Section: Discussionmentioning

confidence: 99%

Proteolysis of burley tobacco-leaf extracts and antioxidant activity of the hydrolysates

et al. 2023

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Burley tobacco-leaf protein extracted by alkali and precipitated by acid was hydrolyzed enzymatically, and optimum protease and hydrolysis parameters were determined. Pepsin was best and gave the highest hydrolysis rate (15.55%). As per results of the single-factor test, optimum hydrolysis conditions were: temperature 37 °C, pH 2, and an [E]/[S] ratio of 5%. These hydrolysis conditions were optimized by an orthogonal experiment that rendered the same results as the single factor experiment. The ratio of essential to total amino acids and that of essential to non-essential amino acids contained in the burley tobacco-leaf protease hydrolysate were higher than the FAO/WHO standard values of 0.4 and 0.6, among which hydrophobic amino acid content was the highest, followed by negatively and positively charged amino acid contents. In vitro antioxidant experiments showed that the scavenging rates of DPPH, superoxide anion, and hydroxyl radicals of tobacco-leaf protein hydrolysates were higher than those before hydrolysis. Further, the hydroxyl radical-scavenging rate was the most significant, and total antioxidant capacity was improved. The nutritive value of the burley tobacco-leaf protein hydrolysate improved upon pepsin-mediated hydrolysis, and the antioxidant activity was better. These results provide a theoretical basis for further development and utilization of tobacco protein resources.

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Section: Discussionmentioning

confidence: 99%

Proteolysis of burley tobacco-leaf extracts and antioxidant activity of the hydrolysates

et al. 2023

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“…Flaxseed proteins exhibited good EC in both acidic and basic conditions; thus, they can also be used as an emulsification agent in nano-emulsions for the delivery of bioactive compounds. The emulsification ability of FP got increased when they were used in combination with flaxseed mucilage, and it can be further enhanced by causing alterations in FP confirmations [ 100 ].…”

Section: Food Applications Of Flaxseed and Its Componentsmentioning

confidence: 99%

“…The water and fat absorption capacity of flaxseed protein are even better than soy protein and gelatin. Flaxseed protein can be used as a meat extender owing to this property which can prevent the fat and weight loss of product during the cooking process [ 100 ].…”

Section: Food Applications Of Flaxseed and Its Componentsmentioning

confidence: 99%

Flaxseed Bioactive Compounds: Chemical Composition, Functional Properties, Food Applications and Health Benefits-Related Gut Microbes

Mueed

Shibli²,

Korma

et al. 2022

Foods

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Flaxseed (Linum usitatissimum L.) has gained worldwide recognition as a health food because of its abundance in diverse nutrients and bioactive compounds such as oil, fatty acids, proteins, peptides, fiber, lignans, carbohydrates, mucilage, and micronutrients. These constituents attribute a multitude of beneficial properties to flaxseed that makes its use possible in various applications, such as nutraceuticals, food products, cosmetics, and biomaterials. The importance of these flaxseed components has also increased in modern times because of the newer trend among consumers of greater reliance on a plant-based diet for fulfilling their nutritional requirements, which is perceived to be hypoallergenic, more environmentally friendly, sustainable, and humane. The role of flaxseed substances in the maintenance of a healthy composition of the gut microbiome, prevention, and management of multiple diseases has recently been elucidated in various studies, which have highlighted its importance further as a powerful nutritional remedy. Many articles previously reported the nutritive and health benefits of flaxseed, but no review paper has been published reporting the use of individual flaxseed components in a manner to improve the techno-functional properties of foods. This review summarizes almost all possible applications of flaxseed ingredients in food products from an extensive online literature survey; moreover, it also outlines the way forward to make this utilization even better.

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“…FPs can also be isolated using hexametaphosphate [ 101 ]. The alkaline extraction at pH 8.0–9.5 followed by the acidic precipitation at pH 3.8–4.2 seems to be a very effective procedure for obtaining FPI and FPC from demucilaged and defatted FM with previously reported yields ranging from 51.1% to 93.7% [ 102 ]. The higher pH values up to 11.0 can be potentially used to increase the yield of FPs.…”

Section: Flaxseed Proteins and Peptidesmentioning

confidence: 99%

“…The higher pH values up to 11.0 can be potentially used to increase the yield of FPs. However, Ye et al [ 102 ] suggest using the preferred pH values, pH 7.0–9.0 instead of 8.5–11.0, due to the undesirable modification of proteins and the unpredictable reactions at extreme alkaline conditions, which may consequently negatively affects functional properties.…”

Section: Flaxseed Proteins and Peptidesmentioning

confidence: 99%

Structural Characterization and Functional Properties of Flaxseed Hydrocolloids and Their Application

Lorenc

Jarošová

Bedrníček

et al. 2022

Foods

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Flaxseed is an excellent source of valuable nutrients and is also considered a functional food. There are two types of hydrocolloids in flaxseed: flaxseed gum and proteins. Flaxseed gum exhibits emulsifying and foaming activities or can be used as a thickening and gelling agent. Due to its form of soluble fiber, flaxseed gum is related to many health benefits. Flaxseed proteins have various functional properties based on their physicochemical properties. While albumins possess the emulsion-forming ability, globulins better serve as foaming agents. Flaxseed proteins may also serve as a source of functional peptides with interesting biological and health-related activities. Functional properties and health-related benefits predetermine the application of these hydrocolloids, mainly in the food industry or medicine. Although these properties of flaxseed hydrocolloids have been recently and extensively studied, they are still not widely used on the industrial scale compared to other popular plant gums and proteins. The aim of this review was to present, discuss and highlight the recent discoveries in the structural characteristics and functional and biological properties of these versatile hydrocolloids with respect to factors affecting their characteristics and offer new insights into their potential applications as comparable alternatives to the other natural hydrocolloids or as the sources of novel functional products.

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Flaxseed protein: extraction, functionalities and applications

Cited by 19 publications

References 95 publications

Proteolysis of burley tobacco-leaf extracts and antioxidant activity of the hydrolysates

Proteolysis of burley tobacco-leaf extracts and antioxidant activity of the hydrolysates

Flaxseed Bioactive Compounds: Chemical Composition, Functional Properties, Food Applications and Health Benefits-Related Gut Microbes

Structural Characterization and Functional Properties of Flaxseed Hydrocolloids and Their Application

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