Changes in oxidative stability and protein profile of flaxseeds resulting from thermal pre‐treatment

Waszkowiak, Katarzyna; Mikołajczak, Beata; Kmiecik, Dominik

doi:10.1002/jsfa.9090

Cited by 20 publications

(19 citation statements)

References 33 publications

(65 reference statements)

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“…As far as changes in the protein profiles of thermally pre-treated flaxseed samples are concerned, the decrease in the protein fraction at an MW of 13 kDa was noteworthy. A treatment-dependent decrease in this protein fraction was also observed in our previous study on changes in the proteins of a brown flaxseed cultivar (Waszkowiak et al, 2018). As there were similar results in this study, changes in the 13 kDa protein fraction might be characteristic of thermally pre-treated flaxseeds.…”

Section: Protein Profile Of Flaxseed After Thermal Pre-treatmentsupporting

confidence: 91%

Effect of thermal pre‐treatment on the phenolic and protein profiles and oil oxidation dynamics of golden flaxseeds

Waszkowiak

Mikołajczak

Gliszczyńska‐Świgło

et al. 2019

Int J of Food Sci Tech

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Summary The food industry is interested in the application of thermally pre‐treated flaxseeds because the treatment improves their sensory acceptability and reduces anti‐nutrient contents. However, it may influence the health benefits of flaxseed compounds. The changes in the phenolic and protein profiles, and in situ oil oxidation dynamics after steaming or roasting of flaxseeds were analysed to study this effect. The results showed that the pre‐treatment of flaxseeds did not affect the content of major flaxseed phenolics. Steaming and roasting considerably changed the flaxseed protein profile. The thermally induced protein aggregation and/or cross‐linking occurred. The most significant changes were found for the 13 and 53 kDa proteins. Flaxseed roasting deteriorated the oil oxidative stability significantly more than steaming. These changes may decrease the nutritional quality and shelf life of roasted or steamed flaxseeds. They should be monitored when pre‐treated flaxseeds are intended to be used as a food ingredient.

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Section: Protein Profile Of Flaxseed After Thermal Pre-treatmentsupporting

confidence: 91%

Effect of thermal pre‐treatment on the phenolic and protein profiles and oil oxidation dynamics of golden flaxseeds

Waszkowiak

Mikołajczak

Gliszczyńska‐Świgło

et al. 2019

Int J of Food Sci Tech

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“…The thermal treatment of the flaxseeds was conducted according to the procedure described in detail by Waszkowiak et al [ 28 ]. The parameters were selected on the basis of the previous results [ 25 , 29 , 30 , 33 ] in order to maintain the acceptable sensory quality of roasted flax seeds. The seeds were roasted in a thin layer (3 mm) to achieve homogenous thermal stress.…”

Section: Methodsmentioning

confidence: 99%

“…Moreover, heating before cold-pressing of oilseeds generally increases oils yield [ 26 ]. On the other hand, roasting damages the cell structure [ 27 ] and increases the sensitivity of valuable flaxseed compounds to changes induced by thermal treatment [ 28 , 29 , 30 , 31 ]. An earlier study by Waszkowiak, Siger et al [ 28 ] showed that the roasting of flaxseeds at a temperature of 160–220 °C considerably influenced the nutritional quality of flaxseed oil (e.g., the content of total tocopherol decreased, but the content of plastochromanol-8 increased) and deteriorated its oxidative stability.…”

Section: Introductionmentioning

confidence: 99%

“…An earlier study by Waszkowiak, Siger et al [ 28 ] showed that the roasting of flaxseeds at a temperature of 160–220 °C considerably influenced the nutritional quality of flaxseed oil (e.g., the content of total tocopherol decreased, but the content of plastochromanol-8 increased) and deteriorated its oxidative stability. Other studies [ 29 , 30 ] revealed changes in the percentage share of individual protein fractions in the protein profiles of roasted (in the ranges of 160–200 °C and 8–24 min) and steamed (100 °C, 16 min) flaxseeds. However, the differences between the cultivars were not assessed in these studies.…”

Section: Introductionmentioning

confidence: 99%

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The Effect of Roasting on the Protein Profile and Antiradical Capacity of Flaxseed Meal

Waszkowiak

Mikołajczak

2020

Foods

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Roasting is more and more often used as a pre-treatment of flaxseeds. However, the process can influence flaxseed proteins that may be crucial for their properties. The aim of this research was to study changes in the electrophoretic protein profile (SDS-PAGE) and the antiradical capacity of flaxseed meals after roasting. The roasting temperature (160, 180, and 200 °C) and flaxseed cultivars (golden and brown seed) were factors including in the study. The free (F-MRP) and bound-to-protein (B-MRP) Maillard reaction products were also analyzed. The most significant changes in the SDS-PAGE protein profiles of roasted seeds of each of the tested flax cultivars were observed for the 13 kDa protein fraction (decrease) and for the 19 kDa and 17 kDa fractions (increase). The research revealed a significant correlation between the roasting temperature and B-MRP content, and changes in the percentage share of those three protein fractions. The antiradical capacity of roasted flaxseeds decreased, as compared with untreated seeds. After roasting at 200 °C the antiradical capacity of flaxseeds improved slightly, probably due to the MRP formation, but it was still significantly lower than that of the raw seeds. The research provides novel information about key protein fractions that seem to be important changing during heat treatment.

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“…However, seeds are not always preliminarily fried in the production of bread products, so it is advisable to investigate the digestibility of products manufactured with use of flax raw material. In addition, the researcher in [17] found that thermal treatment of flax seeds leads to the deterioration of oxidative stability of seeds fat and extraction of its proteins.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

The use of golden flax seeds and oats sourbread in the production of wheat bread

Bondarenko

Mykhonik

Bilyk

et al. 2019

EEJET

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46When developing baked products, enriched with physiologically active substances of non-traditional types of raw materials, cereal and oil-bearing crops (oats, barley, millet, buckwheat, amaranth, chickpeas, seeds of flax, sunflower, and sesame, etc.) enjoy popularity [3][4][5][6][7][8].In the course of development of baked products, enriched with physiologically active substances of non-traditional types of raw materials, cereal and oil crops, such as amaranth [3], barley [4], oats, millet [5,6], buckwheat, seeds of flax, sunflower [7] and sesame [8] and others enjoy popularity. При розроблені хлібобулочних виробів, збагачених фізіологічно-активними речовинами нетрадиційних видів сировини, популярністю користуються круп'яні та олійні культури. Актуальним напрямком може бути поєднання використання у виробництві функціонального пшеничного хліба олійної культури у вигляді подрібненого насіння льону світлих сортів та круп'яної культури у вигляді закваски вівсяної спонтанного бродіння. Під час досліджень використовували сорт льону золотого. У роботі встановлено, що технологічно можливе дозування подрібненого насіння льону становить до 20 % до маси борошна. За такого дозування отримують вироби з розвиненою, тонкостінною пористістю з приємним світло-жовтим забарвленням м'якушки та приємним горіховим присмаком. Встановлено, що додавання подрібненого насіння льону золотого у тісто зумовлює подовження тривалості його замішування, погіршання еластичності та збільшення його розрідження. В аналізованих зразках відзначено значне зниження кількості клейковини та її якості. Також встановлено, що у тістовій системі з льоном спостерігається погіршення зброджування цукрів, їх накопичення та піддатливість крохмалю амілолізу. Такий вплив подрібненого насіння льону переважно зумовлений впливом водорозчинних харчових волокон, які контактуючи з водою під час замішування тіста, утворюють слизі. Доведено ефективність застосування попереднього замочування подрібненого насіння льону для поліпшення якісних показників виробів. Замочування подрібненого насіння сприяє утворенню у рідкій фазі тіста більшої кількості слизів. Це зумовлює підвищенню в'язкості тіста, що сприяє покращанню формостійкості готових виробів. Доведено, що застосування закваски вівсяної спонтанного бродіння у виробництві хліба, збагаченого подрібненим насінням льону, сприяє скороченню бродіння тіста до 60 хв. та покращанню його якостіКлючові слова: насіння льону золотого, хлібобулочні вироби, закваска спонтанного бродіння, в'язкість тіста, харчові волокна, α-ліноленова кислота, клейковина, вівсяне борошно UDC 664.663.9

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Changes in oxidative stability and protein profile of flaxseeds resulting from thermal pre‐treatment

Cited by 20 publications

References 33 publications

Effect of thermal pre‐treatment on the phenolic and protein profiles and oil oxidation dynamics of golden flaxseeds

Effect of thermal pre‐treatment on the phenolic and protein profiles and oil oxidation dynamics of golden flaxseeds

The Effect of Roasting on the Protein Profile and Antiradical Capacity of Flaxseed Meal

The use of golden flax seeds and oats sourbread in the production of wheat bread

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