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Structural Characterization and Functional Properties of Flaxseed Hydrocolloids and Their Application
František Lorenc1, Markéta Jarošová2, Jan Bedrníček1
1Department of Food Biotechnologies and Agricultural Products' Quality, Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, Studentská 1668, 370 05 Ceske Budejovice, Czech Republic.
Foods (Basel, Switzerland)
|August 12, 2022
Summary
Flaxseed hydrocolloids, including gum and proteins, offer diverse functional properties for food and medicine. Despite extensive research, their industrial use lags, highlighting potential for novel product development.
Area of Science:
- Food Science
- Nutritional Science
- Biochemistry
Background:
- Flaxseed is recognized as a functional food rich in nutrients.
- It contains two primary hydrocolloids: flaxseed gum and proteins.
- These components possess unique emulsifying, foaming, thickening, and gelling properties.
Purpose of the Study:
- To review recent discoveries on flaxseed hydrocolloids' structural and functional properties.
- To discuss factors influencing these characteristics.
- To explore their potential applications as alternatives to conventional hydrocolloids.
Main Methods:
- Literature review focusing on structural characteristics.
- Analysis of functional and biological properties.
- Discussion of factors affecting hydrocolloid performance.
Main Results:
- Flaxseed gum provides soluble fiber, emulsifying, foaming, thickening, and gelling benefits.
- Flaxseed proteins (albumins and globulins) exhibit distinct emulsion-forming and foaming capabilities.
- Proteins can yield functional peptides with health benefits.
Conclusions:
- Flaxseed hydrocolloids possess significant potential for the food and medical industries.
- Their underutilization industrially presents opportunities for innovation.
- Further research can establish them as viable alternatives to widely used natural hydrocolloids.
