Study of the Functional Properties of Plant Protein Concentrates for Use in Fortifying Some Food Products

The current study aimed to isolate and concentrate protein from flax seeds and study their chemical composition and functional properties. The process of preparing a flax seed sample was carried out by removing the gel present on the surface of the seeds, drying and cooking the sample, and removing fat from the dried sample using a soxolite device and using a hexane solvent to obtain stripped flax flour. Fat for the purpose of conducting the process of isolation and concentration of defatted flax flour proteins, using the method of alkaline extraction and precipitation at the electrical neutral point to collect the isolated and concentrated protein, dry it, and study its chemical composition. It was found that the protein percentage increased to (66.58%), the ash percentage increased to (4.8%), and a decrease 1.72% respectively, and some functional properties of the protein concentrate, moisture and fat content (1.9%) of flax, were studied. The foaming property of the protein concentrate was studied and the results showed a decrease in foam formation, reaching 2%, while the stability of the foam was 100%. This was observed when the emulsification property was studied. The protein 36.66% (respectively), while the results of the characteristic , concentrate of flax has a decrease in emulsion formation and emulsion stability if it reaches (38.88% fat and water binding). Water binding is higher as it reaches (2.10 ml water/gm protein) compared to the fat binding property which reaches (1.90 ml).