May 5/Freising Weihenstephan, Germany/Chemical & Chemistry -- According to recent research from Germany, "Considering its high content of protein and dietary fiber, linseed meal is a remarkable source for food ingredient and food additive production. In this study, brown and yellow linseed meal (Linum usitatissimum L) were fractionated via pH control, to obtain five linseed meal fractions rich in protein and fiber."
"The fractions were characterized by measuring functional properties, proximate and carbohydrate composition, and lignan contents. Acid soluble protein fractions were characterized by lower emulsification capacities and foaming activities in comparison to a commercial soy protein isolate. Alkaline soluble protein fractions showed emulsification activities comparable to whole egg and relatively high contents of secoisolariciresinol diglucoside (SDG) of 110mg/g DM and 56.2mg/g DM, respectively," wrote K. Mueller and colleagues.
The researchers concluded, "The good emulsification and foaming activities, as well as the enriched concentration of SDG and therefore high nutritional value, make especially the alkaline soluble protein fraction highly interesting for food ingredient production."
Mueller and colleagues published their study in the Journal of Food Engineering ("Functional Properties and Chemical Composition of Fractionated Brown and Yellow Linseed Meal (Linum Usitatissimum L.)" Journal of Food Engineering, 2010;98(4):453-460).
For additional information, contact K. Mueller, Fraunhofer Institute Processing Engineering & Packaging, Dept. of Processing Engineering, Giggenhauser Str 35, D-85354 Freising Weihenstephan, Germany.
From the May 10, 2010, Prepared Foods E-dition