What question did this study set out to answer?

The study aims to enhance the functional properties of flaxseed protein isolates through enzymatic defatting and microwave-induced structural changes.

June 15, 2026Cogent Food & AgricultureOpen Access

Unlocking functional potential of flaxseed ( Linum usitatissimum L.) protein isolates through enzymatic defatting and microwave-induced structural remodeling

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Authors

SSSeerat SharmaEternal University RKRajvinder KourEternal University NHNurul HudaUniversity of Technology Malaysia

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Implication

Randomized trial enhances functional properties of flaxseed protein isolates, suggesting improved food applications.

Key Points

The study aims to enhance the functional properties of flaxseed protein isolates through enzymatic defatting and microwave-induced structural changes.
Flaxseed protein isolates were extracted from conventional, Soxhlet, and enzymatic meals.
The functional properties such as solubility, emulsifying properties, water holding, and oil absorption were analyzed.
Microwave modification was applied to protein isolates to assess changes in functional characteristics.
The highest yield of protein isolates was 21.32 ± 0.32% from conventional meal.
Flaxseed protein was rich in isoleucine (1.81 ± 0.22 g/100 g), serine (1.63 g/100 g), and glutamic acid (1.04 ± 0.26 g/100 g).
Emulsion stability peaked at pH 10 and decreased at pH 4, illustrating the effect of pH on functional properties.

Cite This Study

Sharma et al. (2026) studied this question.

synapsesocial.com/papers/6a2f973ca1cfeec4908285aa https://doi.org/10.1080/23311932.2026.2683149

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Unlocking functional potential of flaxseed ( Linum usitatissimum L.) protein isolates through enzymatic defatting and microwave-induced structural remodeling

Discussion

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Key Points

Cite This Study

Unlocking functional potential of flaxseed ( Linum usitatissimum L.) protein isolates through enzymatic defatting and microwave-induced structural remodeling

Discussion

Member takes

Implication

Key Points

Cite This Study

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