Abstract
A simplified linseed meal fractionation procedure for the extraction of protein and fibre has been developed. Response-surface methodology was used to investigate optimal parameters for linseed meal extraction. Based on the data of this extraction screening, the process technology was transferred to the pilot scale, obtaining a soluble protein and fibre containing fraction, and an insoluble fibre fraction. Water-binding and oil-binding capacities, protein solubility, emulsification capacity and foaming activity of the products were measured. The results indicated excellent functional properties of the two fractionation products, applicable especially to bakery products.
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