Flaxseed protein fractions

AMINO ACID CONTENT (G/100 G PROTEIN) OF FLAXSEED PROTEIN FRACTIONS... 

Chung, M.W.Y., Lei, B., and Li-Chan, E.C.Y. 2004. Isolation and structural characterization of the major protein fraction from NorMan flaxseed (Linum usitativissimum L). Food Chem. 90, 271-279. 

Preparation of protein ingredients from seed meal is also possible since it contains about 26% of crude protein. In addition to the traditional uses of seed meal, recovery of its protein fraction, in the form of isolate or concentrate, may provide value-added products for use in food and feed formulations. The flaxseed polysaccharide (mucilage) fraction, which is located on the outer seed coat, once isolated has potential use as a food gum or dietary fiber (Mazza and Oomah, 1995). 

Vassel, B. Nesbitt, L.L. The nitrogenous constituents of flaxseed II. The isolation of a purified protein fraction. J. 

The protein contents of flaxseed fractionation from research work in different countries is presented in Table III. The proximate protein contents of dehulled and/or defatted flaxseed varied considerably, depending on cultivar, growth location, and seed processing. Oomah and Mazza (1997) reported that the hull fraction contains lower protein levels, and... 

Albumin- and globulin-type proteins are the major proteins in flaxseed. According to Madhusudhan and Singh (1983), flaxseed albumin comprised 20% of total meal protein. Marcone et al. (1998) reported that the globulin fraction makes up 73.4% of total protein, and the albumin constitutes about 26.6%> of total protein. In contrast, Youle and Huang (1981) reported that 2S proteins accounted for 42%> of the total seed proteins. Sammour (1999) also reported albumin accounted for 40.2%> of the total protein content. 

Biliaderis, 1989 Oomah and Mazza, 1998b). Flaxseed gum exhibited good foam stability at a level of 1% and maximum viscosity at pH 6.0-8.0 (Mazza and Biliaderis, 1989). Oomah and Mazza (1998b) reported that lipid removal significantly increased apparent viscosity values of flaxseed gum. Furthermore, viscosity of seed, cake, and flake samples was significantly related to protein (r = 0.97) and carbohydrate (r = 0.91) fractions, which were related to mucilage fraction of the seed. 

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