Flaxseed proteins – a review

January 1, 1993 Human Health and Nutrition Data 0 Comments

Flaxseed proteins – a review

Year: 1993
Authors: Oomah, B.D., Mazza, G.
Publication Name: Food Chem.
Publication Details: Volume 48; Pages 109 – 114


The literature on the protein content, amino-acid composition, fractionation, and functional properties of fiaxseed proteins is reviewed and  summarized. The discussion on the fractionation centers on the methods for isolation of the various protein fractions and on the physico-chemical characteristics of high- and low-molecular-weight fractions. Most interesting are the favorable functional properties of flaxseed proteins and the wide range of potential products in which they can be incorporated. Author's Abstract.

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