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Protein Fractions from Flaxseed: The Effect of Subsequent Extractions on Composition and Antioxidant Capacity
Flaxseed proteins exhibit functionalities interesting for the food industry, including antioxidant capacity. Antioxidant activity depends on the protein composition and the presence of phenolic compounds extracted with them from the matrix. The research focused on the effect of subsequent protein ex...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10045795/ https://www.ncbi.nlm.nih.gov/pubmed/36978922 http://dx.doi.org/10.3390/antiox12030675 |
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author | Waszkowiak, Katarzyna Mikołajczak, Beata Polanowska, Katarzyna Wieruszewski, Marek Siejak, Przemysław Smułek, Wojciech Jarzębski, Maciej |
author_facet | Waszkowiak, Katarzyna Mikołajczak, Beata Polanowska, Katarzyna Wieruszewski, Marek Siejak, Przemysław Smułek, Wojciech Jarzębski, Maciej |
author_sort | Waszkowiak, Katarzyna |
collection | PubMed |
description | Flaxseed proteins exhibit functionalities interesting for the food industry, including antioxidant capacity. Antioxidant activity depends on the protein composition and the presence of phenolic compounds extracted with them from the matrix. The research focused on the effect of subsequent protein extractions (water, salt and alkaline) of flaxseed meals (of three cultivars) on the protein fraction composition and its relations to antioxidant capacity. The protein and phenolic profiles and antioxidant functionalities (in antiradical ORAC and emulsion assays) were analysed. Spectroscopic characteristics of the fractions (fluorometric and FT-IR analysis) were also included. Our study has shown the effect of fractionation on the share of proteins at MW from 56–38 kDa (globulin-like) and <15 kDa (albumin-like) in the protein profiles. The highest globulin share was in the alkaline-extracted fractions (AEF) and albumin in the salt-extracted (SEF) ones. SDG (secoisolariciresinol diglucosides) and phenolic acids (p-coumaric and ferulic) were extracted with flaxseed proteins. Their contents were fraction-dependent and the highest in AEF. The concentration of phenolics in AEF corresponded with the highest antiradical capacity (ORAC) compared with the other fractions. However, the SEF showed a higher ability to inhibit oxidation in emulsions than AEF, which could be associated with the higher content of the low MW proteins. |
format | Online Article Text |
id | pubmed-10045795 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-100457952023-03-29 Protein Fractions from Flaxseed: The Effect of Subsequent Extractions on Composition and Antioxidant Capacity Waszkowiak, Katarzyna Mikołajczak, Beata Polanowska, Katarzyna Wieruszewski, Marek Siejak, Przemysław Smułek, Wojciech Jarzębski, Maciej Antioxidants (Basel) Article Flaxseed proteins exhibit functionalities interesting for the food industry, including antioxidant capacity. Antioxidant activity depends on the protein composition and the presence of phenolic compounds extracted with them from the matrix. The research focused on the effect of subsequent protein extractions (water, salt and alkaline) of flaxseed meals (of three cultivars) on the protein fraction composition and its relations to antioxidant capacity. The protein and phenolic profiles and antioxidant functionalities (in antiradical ORAC and emulsion assays) were analysed. Spectroscopic characteristics of the fractions (fluorometric and FT-IR analysis) were also included. Our study has shown the effect of fractionation on the share of proteins at MW from 56–38 kDa (globulin-like) and <15 kDa (albumin-like) in the protein profiles. The highest globulin share was in the alkaline-extracted fractions (AEF) and albumin in the salt-extracted (SEF) ones. SDG (secoisolariciresinol diglucosides) and phenolic acids (p-coumaric and ferulic) were extracted with flaxseed proteins. Their contents were fraction-dependent and the highest in AEF. The concentration of phenolics in AEF corresponded with the highest antiradical capacity (ORAC) compared with the other fractions. However, the SEF showed a higher ability to inhibit oxidation in emulsions than AEF, which could be associated with the higher content of the low MW proteins. MDPI 2023-03-09 /pmc/articles/PMC10045795/ /pubmed/36978922 http://dx.doi.org/10.3390/antiox12030675 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Waszkowiak, Katarzyna Mikołajczak, Beata Polanowska, Katarzyna Wieruszewski, Marek Siejak, Przemysław Smułek, Wojciech Jarzębski, Maciej Protein Fractions from Flaxseed: The Effect of Subsequent Extractions on Composition and Antioxidant Capacity |
title | Protein Fractions from Flaxseed: The Effect of Subsequent Extractions on Composition and Antioxidant Capacity |
title_full | Protein Fractions from Flaxseed: The Effect of Subsequent Extractions on Composition and Antioxidant Capacity |
title_fullStr | Protein Fractions from Flaxseed: The Effect of Subsequent Extractions on Composition and Antioxidant Capacity |
title_full_unstemmed | Protein Fractions from Flaxseed: The Effect of Subsequent Extractions on Composition and Antioxidant Capacity |
title_short | Protein Fractions from Flaxseed: The Effect of Subsequent Extractions on Composition and Antioxidant Capacity |
title_sort | protein fractions from flaxseed: the effect of subsequent extractions on composition and antioxidant capacity |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10045795/ https://www.ncbi.nlm.nih.gov/pubmed/36978922 http://dx.doi.org/10.3390/antiox12030675 |
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