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Structural Characterization and Functional Properties of Flaxseed Hydrocolloids and Their Application

Flaxseed is an excellent source of valuable nutrients and is also considered a functional food. There are two types of hydrocolloids in flaxseed: flaxseed gum and proteins. Flaxseed gum exhibits emulsifying and foaming activities or can be used as a thickening and gelling agent. Due to its form of s...

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Autores principales: Lorenc, František, Jarošová, Markéta, Bedrníček, Jan, Smetana, Pavel, Bárta, Jan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368198/
https://www.ncbi.nlm.nih.gov/pubmed/35954070
http://dx.doi.org/10.3390/foods11152304
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author Lorenc, František
Jarošová, Markéta
Bedrníček, Jan
Smetana, Pavel
Bárta, Jan
author_facet Lorenc, František
Jarošová, Markéta
Bedrníček, Jan
Smetana, Pavel
Bárta, Jan
author_sort Lorenc, František
collection PubMed
description Flaxseed is an excellent source of valuable nutrients and is also considered a functional food. There are two types of hydrocolloids in flaxseed: flaxseed gum and proteins. Flaxseed gum exhibits emulsifying and foaming activities or can be used as a thickening and gelling agent. Due to its form of soluble fiber, flaxseed gum is related to many health benefits. Flaxseed proteins have various functional properties based on their physicochemical properties. While albumins possess the emulsion-forming ability, globulins better serve as foaming agents. Flaxseed proteins may also serve as a source of functional peptides with interesting biological and health-related activities. Functional properties and health-related benefits predetermine the application of these hydrocolloids, mainly in the food industry or medicine. Although these properties of flaxseed hydrocolloids have been recently and extensively studied, they are still not widely used on the industrial scale compared to other popular plant gums and proteins. The aim of this review was to present, discuss and highlight the recent discoveries in the structural characteristics and functional and biological properties of these versatile hydrocolloids with respect to factors affecting their characteristics and offer new insights into their potential applications as comparable alternatives to the other natural hydrocolloids or as the sources of novel functional products.
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spelling pubmed-93681982022-08-12 Structural Characterization and Functional Properties of Flaxseed Hydrocolloids and Their Application Lorenc, František Jarošová, Markéta Bedrníček, Jan Smetana, Pavel Bárta, Jan Foods Review Flaxseed is an excellent source of valuable nutrients and is also considered a functional food. There are two types of hydrocolloids in flaxseed: flaxseed gum and proteins. Flaxseed gum exhibits emulsifying and foaming activities or can be used as a thickening and gelling agent. Due to its form of soluble fiber, flaxseed gum is related to many health benefits. Flaxseed proteins have various functional properties based on their physicochemical properties. While albumins possess the emulsion-forming ability, globulins better serve as foaming agents. Flaxseed proteins may also serve as a source of functional peptides with interesting biological and health-related activities. Functional properties and health-related benefits predetermine the application of these hydrocolloids, mainly in the food industry or medicine. Although these properties of flaxseed hydrocolloids have been recently and extensively studied, they are still not widely used on the industrial scale compared to other popular plant gums and proteins. The aim of this review was to present, discuss and highlight the recent discoveries in the structural characteristics and functional and biological properties of these versatile hydrocolloids with respect to factors affecting their characteristics and offer new insights into their potential applications as comparable alternatives to the other natural hydrocolloids or as the sources of novel functional products. MDPI 2022-08-02 /pmc/articles/PMC9368198/ /pubmed/35954070 http://dx.doi.org/10.3390/foods11152304 Text en © 2022 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 Review
Lorenc, František
Jarošová, Markéta
Bedrníček, Jan
Smetana, Pavel
Bárta, Jan
Structural Characterization and Functional Properties of Flaxseed Hydrocolloids and Their Application
title Structural Characterization and Functional Properties of Flaxseed Hydrocolloids and Their Application
title_full Structural Characterization and Functional Properties of Flaxseed Hydrocolloids and Their Application
title_fullStr Structural Characterization and Functional Properties of Flaxseed Hydrocolloids and Their Application
title_full_unstemmed Structural Characterization and Functional Properties of Flaxseed Hydrocolloids and Their Application
title_short Structural Characterization and Functional Properties of Flaxseed Hydrocolloids and Their Application
title_sort structural characterization and functional properties of flaxseed hydrocolloids and their application
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368198/
https://www.ncbi.nlm.nih.gov/pubmed/35954070
http://dx.doi.org/10.3390/foods11152304
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