title: Effect of extraction method on functional properties of flaxseed protein concentrates.
abstract: Physicochemical (zeta potential (ζ), conductivity, surface hydrophobicity (H0), protein solubility (PS)) and emulsifying (emulsion capacity (EC), droplet size, polydispersity (PDI), emulsifying activity (EAI), and stability (ESI) indexes) properties of alkali-(A-FPC), enzymatic-(E-FPC), and enzymatic-solvent-(ES-FPC) extracted protein concentrates from flaxseed meal (FM) were investigated and compared to commercial pea protein concentrate (PPC). The yield, composition, and properties of the protein concentrates were significantly influenced by the methods of extraction. All emulsions were similar in polydispersity with mono-modal droplet distribution and size of ⩽0.43μm that carried a net negative charge at neutral conditions (pH 7.0). A-FPC showed significantly higher H0 (66.14) than that of ES-FPC (52.63), and E-FPC (43.27) and was comparable to PPC (68.47). The highest solubility was found for E-FPC followed by A-FPC at neutral pH. A-FPC displayed significantly (p<0.05) the highest EC (87.91%), EAI (87.18m(2)/g) and ESI (12.51min) compared to the other protein concentrates.
authors.affiliation: Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand. Electronic address: mina.tirgar@postgrad.otago.ac.nz.
authors.forename: Mina
authors.initials: M
authors.lastname: Tirgar
authors.affiliation: Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand. Electronic address: pat.silcock@otago.ac.nz.
authors.forename: Patrick
authors.initials: P
authors.lastname: Silcock
authors.affiliation: Department of Biochemistry, University of Otago, PO Box 56, Dunedin 9054, New Zealand. Electronic address: alan.carne@otago.ac.nz.
authors.forename: Alan
authors.initials: A
authors.lastname: Carne
authors.affiliation: Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand. Electronic address: john.birch@otago.ac.nz.
authors.forename: E John
authors.initials: EJ
authors.lastname: Birch
mesh_terms: D004655:Emulsions / Q000737:chemistry*; D019597:Flax / Q000737:chemistry*; D011506:Proteins / Q000737:chemistry*
chemical_list: D004655:Emulsions; D011506:Proteins
keywords: Extraction method; Flaxseed; Pea; Physicochemical/emulsifying property; Protein concentrate