ArticleFoods (Basel, Switzerland)2020
The Effect of Roasting on the Protein Profile and Antiradical Capacity of Flaxseed Meal.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Proteomic Profile of Flaxseed (Foods (Basel, Switzerland) · 2024Article
- Evaluation of Roasting and Grilling Effects on Chemical Composition, Volatile Profiles, and Toxicity of Stink Bugs (Foods (Basel, Switzerland) · 2023Article
- Protein Fractions from Flaxseed: The Effect of Subsequent Extractions on Composition and Antioxidant Capacity.Antioxidants (Basel, Switzerland) · 2023Article
- Structural Characterization and Functional Properties of Flaxseed Hydrocolloids and Their Application.Foods (Basel, Switzerland) · 2022Review
- Antiradical Potential of Food Products as a Comprehensive Measure of Their Quality.Foods (Basel, Switzerland) · 2022Article
- The Influence of Flaxseed Oil Cake Extract on Oxidative Stability of Microencapsulated Flaxseed Oil in Spray-Dried Powders.Antioxidants (Basel, Switzerland) · 2021Article
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Authors and funding
2 authors.
Funding
Abstract
Roasting is more and more often used as a pre-treatment of flaxseeds. However, the process can influence flaxseed proteins that may be crucial for their properties. The aim of this research was to study changes in the electrophoretic protein profile (SDS-PAGE) and the antiradical capacity of flaxseed meals after roasting. The roasting temperature (160, 180, and 200 °C) and flaxseed cultivars (golden and brown seed) were factors including in the study. The free (F-MRP) and bound-to-protein (B-MRP) Maillard reaction products were also analyzed. The most significant changes in the SDS-PAGE protein profiles of roasted seeds of each of the tested flax cultivars were observed for the 13 kDa protein fraction (decrease) and for the 19 kDa and 17 kDa fractions (increase). The research revealed a significant correlation between the roasting temperature and B-MRP content, and changes in the percentage share of those three protein fractions. The antiradical capacity of roasted flaxseeds decreased, as compared with untreated seeds. After roasting at 200 °C the antiradical capacity of flaxseeds improved slightly, probably due to the MRP formation, but it was still significantly lower than that of the raw seeds. The research provides novel information about key protein fractions that seem to be important changing during heat treatment.
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