Seerat Sharma, Rajvinder Kour, Nurul Huda, Naseer Ahmed, Tajendra Pal Singh, Mohd Aaqib Sheikh, Imran Sheikh, Beauty Suestining Diyah Dewanti, Mohd Rafatullah
The study aims to enhance the functional properties of flaxseed protein isolates using enzymatic defatting and microwave-assisted structural modification. The research focuses on improving the physicochemical and techno-functional characteristics of the proteins to increase their suitability for food and nutraceutical applications. Flaxseed protein isolates were extracted from conventional, Soxhlet and enzymatic flaxseed meals. The amino acid composition of raw flaxseed flour and its different protein isolates, as well as its functional properties viz. solubility, emulsifying properties, water holding and oil absorption properties, were determined. The extracted protein isolates were also subjected to microwave modification, and changes in functional properties due to modification were recorded. The highest yield and recovery of protein isolates were found from conventional meal which was 21.32 ± 0.32% and 78.10 ± 0.24%. Flaxseed protein was found to be rich in isoleucine (1.81 ± 0.22 g/100 g), serine (1.63 g/100 g) and glutamic acid (1.04 ± 0.26 g/100 g). The functional properties of flaxseed were found to be affected by changes in pH. The highest emulsion stability of flaxseed protein isolates was observed at pH 10 and the lowest at pH 4, which is near its isoelectric point. The turbidity of flaxseed protein at different pH values showed that proteins from Soxhlet meal had high turbidity, which further increased after microwave modification. © 2026 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group.
Department of Food Technology, Dr. Khem Singh Gill Akal College of Agriculture, Eternal University, Himachal Pradesh, Sirmaur, India; Postgraduate School, Universitas Brawijaya, East Java, Malang, Indonesia; Department of Biotechnology, Thapar Institute of Engineering & Technology, Punjab, Patiala, 147004, India; University Center for Research and Development, Chandigarh University, Punjab, Mohali, India; Faculty of Agricultural Technology, Universitas Brawijaya, East Java, Malang, Indonesia; Department of Mathematics and Natural Sciences, Prince Mohammad Bin Fahd University, Al-Khobar, Saudi Arabia
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