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Optimization of protein extraction from flaxseed cake using deep eutectic solvent and its effect on structural and
El Mehdi Raoui1, Milad Hadidi2, Xuanhui Wang2
1Institute of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria; Vienna Doctoral School in Chemistry (DoSChem), University of Vienna, Vienna, Austria.
Abstract:
Ultrasound-assisted deep eutectic solvent (UDES) extraction was explored as a sustainable strategy to recover proteins from flaxseed cake, a by-product of oil production. Optimised extraction conditions (30,1 liquid-to-solid ratio, 75 °C, 60 min) resulted in a protein content of 57.78%, in comparison to conventional alkaline extraction with 43.54%. Proteomic and amino acid analyses revealed a balanced composition rich in 2S albumin (conlinins), known for their nutritional quality and potential to form bioactive peptides. UDES-modified proteins showed improved thermal stability and distinctive smooth, low-porosity morphology compared to alkaline-derived isolates. Whilst all samples exhibited similar protein bio-accessibility (approximately 60%) under simulated digestion, the proteins obtained by UDES displayed reduced emulsifying and water/oil binding capacities, suggesting limited functional potential. Thus, UDES extraction offers an environmentally friendly route for converting flaxseed cake into high-value protein ingredients, though further optimization is needed to tailor functionality for specific food applications.
