Structural Characterization and Functional Properties of Flaxseed Hydrocolloids and Their Application

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F22%3A43905808" target="_blank" >RIV/60076658:12220/22:43905808 - isvavai.cz</a>

Result on the web

<a href="https://www.mdpi.com/2304-8158/11/15/2304" target="_blank" >https://www.mdpi.com/2304-8158/11/15/2304</a>

DOI - Digital Object Identifier

—

Result language

angličtina

Original language name

Structural Characterization and Functional Properties of Flaxseed Hydrocolloids and Their Application

Original language description

Flaxseed is an excellent source of valuable nutrients and is also considered a functional food. There are two types of hydrocolloids in flaxseed: flaxseed gum and proteins. Flaxseed gum exhibits emulsifying and foaming activities or can be used as a thickening and gelling agent. Due to its form of soluble fiber, flaxseed gum is related to many health benefits. Flaxseed proteins have various functional properties based on their physicochemical properties. While albumins possess the emulsion-forming ability, globulins better serve as foaming agents. Flaxseed proteins may also serve as a source of functional peptides with interesting biological and health-related activities. Functional properties and health-related benefits predetermine the application of these hydrocolloids, mainly in the food industry or medicine. Although these properties of flaxseed hydrocolloids have been recently and extensively studied, they are still not widely used on the industrial scale compared to other popular plant gums and proteins. The aim of this review was to present, discuss and highlight the recent discoveries in the structural characteristics and functional and biological properties of these versatile hydrocolloids with respect to factors affecting their characteristics and offer new insights into their potential applications as comparable alternatives to the other natural hydrocolloids or as the sources of novel functional products.

Czech name

—

Czech description

—

Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

21101 - Food and beverages

Project

<a href="/en/project/QK1910302" target="_blank" >QK1910302: Processing of waste products obtained during oil extraction from oil crop seeds on new commodities with nutritional and health benefits</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2022

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Foods

ISSN

2304-8158

e-ISSN

2304-8158

Volume of the periodical

11

Issue of the periodical within the volume

15

Country of publishing house

CH - SWITZERLAND

Number of pages

24

Pages from-to

1-24

UT code for WoS article

000839942400001

EID of the result in the Scopus database

2-s2.0-85136992152