| Autor: |
Xiao YU, Zi-qiang DUAN, Xiao-peng QIN, Ying-ying ZHU, Feng-hong HUANG, Deng-feng PENG, Yan-hong BAI, Qian-chun DENG |
| Jazyk: |
angličtina |
| Rok vydání: |
2023 |
| Předmět: |
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| Zdroj: |
Journal of Integrative Agriculture, Vol 22, Iss 5, Pp 1574-1589 (2023) |
| Druh dokumentu: |
article |
| ISSN: |
2095-3119 |
| DOI: |
10.1016/j.jia.2023.04.021 |
| Popis: |
The microwave treatment is commonly applied to flaxseed to release nutrients, inactivate enzymes, remove cyanogens, and intensify flavors. The current study aimed to explore the influences of microwave exposure on the antioxidant and interfacial properties of flaxseed protein isolates (FPI), focusing on the altering composition and molecular structure. The results showed that after microwave exposure (700 W, 1–5 min), more compact assembly of storage proteins and subsequent permeation by membrane fragments of oil bodies occurred for cold-pressing flaxseed flours. Moreover, the particle sizes of FPI was progressively reduced with the decrement ranged from 37.84 to 60.66% (P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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Full Text from ScienceDirect