Protein Fractions from Flaxseed: The Effect of Subsequent Extractions on Composition and Antioxidant Capacity

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...

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Bibliographic Details
Main Authors: Katarzyna Waszkowiak, Beata Mikołajczak, Katarzyna Polanowska, Marek Wieruszewski, Przemysław Siejak, Wojciech Smułek, Maciej Jarzębski
Format: Article
Language:English
Published: MDPI AG 2023-03-01
Series:Antioxidants
Subjects:
flaxseed
proteins extraction
antiradical activity
antioxidant capacity
emulsion
phenolic compounds
Online Access:https://www.mdpi.com/2076-3921/12/3/675

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