Structural Characterization and Functional Properties of Flaxseed Hydrocolloids and Their Application

Abstract

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.

Assembling Quality Genomes of Flax Fungal Pathogens from Oxford Nanopore Technologies Data

“…Flax is a highly valued cultivated plant because of its broad use. It is used for manufacturing food additives for people and animals because of the lignans, omega-3, and high fiber content in flaxseed [ 1 , 2 , 3 , 4 ]. Flax oil is widely used in industry as a component of coatings and paints [ 5 ].…”

Protein Fractions from Flaxseed: The Effect of Subsequent Extractions on Composition and Antioxidant Capacity

“…The flaxseed protein-derived peptides (products of their hydrolysis) showed various biological activities, such as antioxidant capacity, angiotensin-converting enzyme inhibition, antibacterial activity, anti-inflammatory and anti-diabetic effects [ 7 ]. Moreover, the flaxseed protein’s primary structure, relatively ordered secondary structure, tunable structural properties and suitable interfacial behaviours indicate that their isolates and concentrates can exhibit interesting functional properties for food production [ 8 ]. They include foaming and emulsifying properties [ 6 ].…”

“…The neutral polysaccharides are arabinoxylans consisting of L-arabinose, D-xylose and D-galactose, while the acidic polysaccharides are rhamnogalacturonans containing L-rhamnose, L-fucose, L-galactose and D-galacturonic acid. Flaxseed mucilage shows various interesting functional properties, including water holding and oil binding capacity, emulsifying activity, water–oil emulsion stability and gelling and coating properties [ 8 ]. A ratio of neutral to acidic polysaccharides influences the physicochemical properties of flaxseed mucilage, such as viscosity.…”

Effects of a Novel Lin Seed Polysaccharide on Beef Sausage Properties

“…Four proton resonance signal peaks can be observed in the anomeric proton region at 4.3, 3.9, 3.7 and 3.2 ppm, indicating four monosaccharide residues with α and β anomers. In fact, it was generally believed that the chemical shift values of α-anomeric protons were mostly larger than 4.0 ppm, while the signals less than 4.0 ppm corresponded to the β-anomeric proton [ 20 ]. In previous data, signals between 3.2 and 3.9 ppm were attributed to the characteristics of H2-H5 resonate.…”

“…In addition, these biopolymers can increase the viscosity of salad dressings, juices and bakery products. Its high water and oil binding capacities can be applied to improve the texture of meat and bakery products, whereas emulsifying properties of both hydrocolloids improve the firmness and elasticity of these products, as well as the stability of oil and water emulsions [ 20 ].…”