Preparation, characterization and functional properties of flax seed protein isolate

被引：204

作者：

Kaushik, Pratibha ^{[1
]}

Dowling, Kim ^{[1
]}

McKnight, Stafford ^{[1
]}

Barrow, Colin J. ^{[2
]}

Wang, Bo ^{[2
]}

Adhikari, Benu ^{[3
]}

机构：

[1] Federat Univ, Fac Sci & Technol, Mt Helen, Vic 3353, Australia

[2] Deakin Univ, Ctr Chem & Biotechnol, Geelong, Vic 3217, Australia

[3] RMIT Univ, Sch Appl Sci, Melbourne, Vic 3001, Australia

来源：

FOOD CHEMISTRY | 2016年 / 197卷

关键词：

Flaxseed protein isolate; Solubility; Zeta potential; Emulsion activity index; Droplet size; EMULSIFYING PROPERTIES; ISOELECTRIC PRECIPITATION; HEAT-TREATMENT; DENATURATION; EXTRACTION; GELATIN;

D O I：

10.1016/j.foodchem.2015.09.106

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Flaxseed protein isolate (FPI) was extracted from flaxseeds, and its amino acid composition and functional properties (solubility, thermal stability, emulsifying properties and electrostatic charge density, water holding and fat absorption capacities) were determined. The highest purity of FPI (90.6%) was achieved by extraction at 60 degrees C. FPI had a low lysine to arginine ratio of 0.25, which is desired in heart-healthy foods and infant formulas. The denaturation temperature of FPI was 105 degrees C. FPI had the highest emulsion activity index (375.51 m(2)/g), highest emulsion stability index (179.5 h) and zeta potential (-67.4 mV) when compared to those of other commonly used proteins, such as sodium caseinate (SC), whey protein isolate (WPI), gelatin (Gel) and soy protein isolate (SPI). The average emulsion droplet size of emulsions stabilized by these proteins was in the order SC < FPI < WPI < Gel < SPI. Water holding and fat absorption capacities of FPI were similar to those of the above mentioned proteins. Crown Copyright (C) 2015 Published by Elsevier Ltd. All rights reserved.

引用

页码：212 / 220

页数：9

共 41 条

[41] Demucilaging and dehulling flaxseed with a wet process [J].

Zhang, Wenbin ;

Xu, Shiying ;

Wang, Zhang ;

Yang, Ruijin ;

Lu, Rongrong .

LWT-FOOD SCIENCE AND TECHNOLOGY, 2009, 42 (06) :1193-1198

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