Chemical compositions, functional and nutritional quality of flaxseed flour
(FF), flaxseed protein isolate (FPI) and flaxseed protein concentrate (FPC) were
chemically studied. Globulin was found to be the major fraction in FF (47.68%). The
protein so:ubility pattern of FF at different relatively pH's exhibited abroad pH range
from 3 to 6 meanwhile solubility increases in alkaline pH than in acidic pH. FPI had
higher (p s 0.05) protein content than both FPC and FF; while total fat, fiber and total
ash contents in both FPI and FPC were nearly similar. The FF is a good source of Ca,
Mg and of high content of K and Fe than both FBI and FPC. All flaxseed protein
products had highest levels of isoleuslne, total aromatic amino acids, valine and
tryptophan comparing to that reported in FAOIWHO (1973) profile. In general lysine
and leucine were the first and second limiting amino acids, respectively. Both FPI and
FPC had the highest fat and water absorption capacities, emulsification capacity and
foam capacity than FF. Panelists accepted cakes containing up to 15% of FF and
10% of both FPI and FPC. Therefore Flaxseed protein products could be useful to use
as a good quality nutrients substitution or supplementation and as a functional agent
in food system.