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Amino acid composition, nutritional profiling, mineral content and physicochemical properties of protein isolate from flaxseeds (Linum usitatissimum)

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Abstract

Flaxseed (Linum usitatissimum) is chiefly farmed for oils and as a fibre crop. For the formation of flaxseed protein isolate (FPI) from unutilised flax meal, the analysis of amino acid profiling, nutritional profiling, micronutrient and macronutrient characterisation has very limited studies, which raise the interest in complete profiling of FPI. In this study, nutritional parameters such as leucine/isoleucine ratio, protein efficiency ratios, essential amino acid index, biological value and nutritional index confirmed that flaxseed protein isolate has a wide potential as a valuable food ingredient for the nutritional and food industry. Our findings suggested that FPI obtained at pH 12 exhibited a 43.25% protein recovery yield and an extraction yield of 17.2%. The first and second limiting amino acids in samples were leucine and threonine as per FAO/WHO scoring patterns. The characteristic amino acid profiling features of FPI signified that a valuable amount of non-polar amino acids (528.7 ± 0.01 mg/g), sulphur-containing amino acids (80.5 ± 0.01 mg/g) and aromatic amino acids (92.7 ± 0.03 mg/g) were present. A substantial amount of major minerals were also present in FPI. The experiments showed that protein isolate also contain traces of total sugars (1.18%), reducing sugars (0.10%) and polyphenols (1.90 µg/100 g). A great proportion of trace minerals such as Fe, Mo, Se, Cr, Zn, Cu and Mn were also detected. The morphological analysis of FPI was also analysed. The findings suggested that formulations of supplements from FPI will be a propitious tool to counter hidden hunger and poverty.

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Acknowledgements

The authors are obliged to Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur, India for rendering the requisite infrastructural facilities for performing this study.

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Authors and Affiliations

  1. Dr. S.S. Bhatnagar University Institute of Chemical Engineering & Technology, Panjab University, Chandigarh, 160014, India

    Mohit Sharma

  2. Department of Food Engineering and Technology, Sant Longowal Institute of Food Engineering and Technology, Longowal, Sangrur, 148106, Punjab, India

    Charanjiv Singh Saini

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  1. Mohit Sharma
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Correspondence to Mohit Sharma.

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Sharma, M., Saini, C.S. Amino acid composition, nutritional profiling, mineral content and physicochemical properties of protein isolate from flaxseeds (Linum usitatissimum). Food Measure 16, 829–839 (2022). https://doi.org/10.1007/s11694-021-01221-0

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