Flaxseed protein: extraction, functionalities and applications

Autor: Xin-Pei YE, Ming-Feng XU, Zhen-Xing TANG, Hang-Jie CHEN, Dan-Ting WU, Zheng-Yun WANG, Yuan-Xiao SONGZHEN, Juan HAO, Li-Min WU, Lu-E SHI

Publikováno v: Food Science and Technology (2022)
Food Science and Technology, Issue: ahead, Published: 07 JAN 2022
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e22021, Published: 07 JAN 2022

Flaxseed (Linum usitatissimum L.), one kind of common oilseeds, has many biologically active compounds including α-linolenic acid (ALA), lignan and dietary fiber. At present, the research of flaxseed is focused on biological and clinical studies of

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