Abstract
Flaxseed (Linum usitatissimum L.), one kind of common oilseeds, has many biologically active compounds including α-linolenic acid (ALA), lignan and dietary fiber. At present, the research of flaxseed is focused on biological and clinical studies of its compounds. However, the studies of flaxseed protein obtained generally from flaxseed cake, are relatively limited. As many other kinds of plant proteins, flaxseed protein presents many excellent functionalities which can be used for food applications. Many evidence have showed that flaxseed protein hydrolysates can provide health benefits to our body, such as anti-bacterial activity, antioxidant capacity and angiotensin-converting enzyme inhibition ability. Therefore, in order to make better use of flaxseed protein in foods, the extraction, functionalities and applications of flaxseed protein were reviewed in this paper. In addition, the preparation of flaxseed protein hydrolysates was discussed.
Highlights
Flaxseed, one kind of oilseeds, is worldwide grown in more than 50 countries
Practical Application: This review provides the extraction, functionalities of flaxseed protein, discussing the preparation of flaxseed protein hydrolysates, with the aim to improve the applications of flaxseed protein in food industry
Due to the high contents of active compounds including α-linolenic acid (ALA) in flaxseed oil, lignans, dietary fibers and flaxseed proteins, the scientists have been showing the great enthusiasm for flaxseed studies (Marambe & Wanasundara, 2017; Wu et al, 2019; Yang, et al, 2021; Zou et al, 2017)
Summary
One kind of oilseeds, is worldwide grown in more than 50 countries. The global production output of flaxseed in 2018 is reached to 3.183 million tons (Food and Agriculture Organization, 2020). Marambe et al (2011) reported that flaxseed protein had around 34.3% EAA, providing a great potential for taking flaxseed as one kind of protein sources. Flaxseed protein can be utilized to develop flaxseed-based functional foods. The effect of the processing treatments on functional characteristics of flaxseed protein and the development of flaxseed protein in foods have been studied (Lan et al, 2020; Nwachukwu & Aluko, 2018b; Tirgar et al, 2017; Wanasundara & Shahidi, 2003). To increase the added value of flaxseed protein, we showed a review of the latest development of extraction, functionalities and applications of flaxseed protein in this paper.
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