title: Preparation, characterization and functional properties of flax seed protein isolate.
abstract: Flaxseed protein isolate (FPI) was extracted from flaxseeds, and its amino acid composition and functional properties (solubility, thermal stability, emulsifying properties and electrostatic charge density, water holding and fat absorption capacities) were determined. The highest purity of FPI (90.6%) was achieved by extraction at 60°C. FPI had a low lysine to arginine ratio of 0.25, which is desired in heart-healthy foods and infant formulas. The denaturation temperature of FPI was 105°C. FPI had the highest emulsion activity index (375.51 m(2)/g), highest emulsion stability index (179.5 h) and zeta potential (-67.4 mV) when compared to those of other commonly used proteins, such as sodium caseinate (SC), whey protein isolate (WPI), gelatin (Gel) and soy protein isolate (SPI). The average emulsion droplet size of emulsions stabilized by these proteins was in the order SC<FPI<WPI<Gel<SPI. Water holding and fat absorption capacities of FPI were similar to those of the above mentioned proteins.
authors.affiliation: Faculty of Science and Technology, Federation University, Mount Helen, VIC 3353, Australia.
authors.forename: Pratibha
authors.initials: P
authors.lastname: Kaushik
authors.affiliation: Faculty of Science and Technology, Federation University, Mount Helen, VIC 3353, Australia. Electronic address: k.dowling@edu.au.
authors.forename: Kim
authors.initials: K
authors.lastname: Dowling
authors.affiliation: Faculty of Science and Technology, Federation University, Mount Helen, VIC 3353, Australia.
authors.forename: Stafford
authors.initials: S
authors.lastname: McKnight
authors.affiliation: Centre for Chemistry and Biotechnology, Deakin University, Geelong, VIC 3217, Australia.
authors.forename: Colin J
authors.initials: CJ
authors.lastname: Barrow
authors.affiliation: Centre for Chemistry and Biotechnology, Deakin University, Geelong, VIC 3217, Australia.
authors.forename: Bo
authors.initials: B
authors.lastname: Wang
authors.affiliation: School of Applied Sciences, RMIT University, Melbourne, VIC 3001, Australia.
authors.forename: Benu
authors.initials: B
authors.lastname: Adhikari
mesh_terms: D000596:Amino Acids / Q000032:analysis*; D002364:Caseins / Q000737:chemistry; D004655:Emulsions; D019597:Flax / Q000737:chemistry*; D010940:Plant Proteins / Q000737:chemistry / Q000302:isolation & purification*; D055550:Protein Stability; D012639:Seeds / Q000737:chemistry*; D012995:Solubility; D030262:Soybean Proteins / Q000737:chemistry; D055672:Static Electricity; D013499:Surface Properties; D013696:Temperature; D014867:Water / Q000737:chemistry; D000067816:Whey Proteins / Q000737:chemistry
chemical_list: D000596:Amino Acids; D002364:Caseins; D004655:Emulsions; D010940:Plant Proteins; D030262:Soybean Proteins; D000067816:Whey Proteins; D014867:Water
keywords: Droplet size; Emulsion activity index; Flaxseed protein isolate; Solubility; Zeta potential