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Protein fractions from flaxseed: the effect of subsequent extractions on composition and antioxidant capacity

cris.lastimport.scopus2025-10-23T06:55:25Z
cris.virtual.author-orcid0000-0003-1298-6201
cris.virtual.author-orcid0000-0002-5646-8759
cris.virtual.author-orcid0000-0001-6367-0528
cris.virtual.author-orcid0000-0002-4867-195X
cris.virtual.author-orcid0000-0001-7519-6085
cris.virtual.author-orcid0000-0001-9832-9274
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcide1381f45-d30d-4632-b008-bcbf1b28b7a4
cris.virtualsource.author-orcid837eac30-6f77-4b6f-bb01-386975edb99a
cris.virtualsource.author-orcidd3f6a657-ab22-473c-8d63-950e8350b7e1
cris.virtualsource.author-orcid0241aa31-988f-4deb-9623-97f29e43d000
cris.virtualsource.author-orcid755be52f-6095-4872-8816-5d2179651fb3
cris.virtualsource.author-orcid36173a57-3417-4bf8-99ea-e027717d422c
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enFlaxseed 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.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliationWydział Leśny i Technologii Drewna
dc.affiliation.instituteKatedra Technologii Gastronomicznej i Żywności Funkcjonalnej
dc.affiliation.instituteKatedra Technologii Mięsa
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.affiliation.instituteKatedra Fizyki i Biofizyki
dc.affiliation.instituteKatedra Mechanicznej Technologii Drewna
dc.contributor.authorWaszkowiak, Katarzyna
dc.contributor.authorMikołajczak, Beata
dc.contributor.authorPolanowska, Katarzyna Anna
dc.contributor.authorWieruszewski, Marek
dc.contributor.authorSiejak, Przemysław
dc.contributor.authorSmułek, Wojciech
dc.contributor.authorJarzębski, Maciej
dc.date.access2025-06-04
dc.date.accessioned2025-09-17T07:55:27Z
dc.date.available2025-09-17T07:55:27Z
dc.date.copyright2023-03-09
dc.date.issued2023
dc.description.abstract<jats:p>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 &lt;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.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if6,0
dc.description.number3
dc.description.points140
dc.description.versionfinal_published
dc.description.volume12
dc.identifier.doi10.3390/antiox12030675
dc.identifier.issn2076-3921
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/4858
dc.identifier.weblinkhttps://www.mdpi.com/2076-3921/12/3/675
dc.languageen
dc.relation.ispartofAntioxidants
dc.relation.pagesart. 675
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enflaxseed
dc.subject.enproteins extraction
dc.subject.enantiradical activity
dc.subject.enantioxidant capacity
dc.subject.enemulsion
dc.subject.enphenolic compounds
dc.titleProtein fractions from flaxseed: the effect of subsequent extractions on composition and antioxidant capacity
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue3
oaire.citation.volume12