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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.
Ultrasound-assisted deep eutectic solvent (UDES) extraction efficiently recovers high-protein flaxseed cake. This sustainable method yields nutritionally rich proteins, though functional properties require further enhancement for food applications.
Area of Science:
- Food Science
- Biotechnology
- Sustainable Chemistry
Background:
- Flaxseed cake is a protein-rich by-product of oil extraction.
- Current protein recovery methods may lack sustainability or efficiency.
- Developing eco-friendly protein extraction techniques is crucial for valorizing agro-industrial by-products.
Purpose of the Study:
- To investigate ultrasound-assisted deep eutectic solvent (UDES) extraction for recovering proteins from flaxseed cake.
- To compare the efficiency and characteristics of UDES protein extraction with conventional methods.
- To evaluate the nutritional and functional properties of the extracted proteins.
Main Methods:
- Optimized UDES extraction parameters (liquid-to-solid ratio, temperature, time).
- Performed comparative protein extraction using alkaline methods.
- Conducted proteomic and amino acid analyses.
- Assessed protein thermal stability, morphology, bio-accessibility, and functional properties (emulsifying, water/oil binding).
Main Results:
- UDES extraction achieved a significantly higher protein content (57.78%) compared to alkaline extraction (43.54%).
- Proteins extracted via UDES exhibited a balanced amino acid profile, rich in 2S albumin, with enhanced thermal stability and smoother morphology.
- While bio-accessibility remained similar (~60%), UDES-derived proteins showed reduced emulsifying and binding capacities.
Conclusions:
- UDES extraction presents a sustainable and efficient approach for producing high-value protein ingredients from flaxseed cake.
- The extracted proteins possess good nutritional quality but require further functional optimization for specific food applications.
- This method offers an environmentally friendly route for biomass valorization.
