Lorenc František, Jarošová Markéta, Bedrníček Jan, Smetana Pavel, Bárta Jan
Department of Food Biotechnologies and Agricultural Products' Quality, Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, Studentská 1668, 370 05 Ceske Budejovice, Czech Republic.
Department of Plant Production, Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, Na Sádkách 1780, 370 05 Ceske Budejovice, Czech Republic.
Foods. 2022 Aug 2;11(15):2304. doi: 10.3390/foods11152304.
Flaxseed is an excellent source of valuable nutrients and is also considered a functional food. There are two types of hydrocolloids in flaxseed: flaxseed gum and proteins. Flaxseed gum exhibits emulsifying and foaming activities or can be used as a thickening and gelling agent. Due to its form of soluble fiber, flaxseed gum is related to many health benefits. Flaxseed proteins have various functional properties based on their physicochemical properties. While albumins possess the emulsion-forming ability, globulins better serve as foaming agents. Flaxseed proteins may also serve as a source of functional peptides with interesting biological and health-related activities. Functional properties and health-related benefits predetermine the application of these hydrocolloids, mainly in the food industry or medicine. Although these properties of flaxseed hydrocolloids have been recently and extensively studied, they are still not widely used on the industrial scale compared to other popular plant gums and proteins. The aim of this review was to present, discuss and highlight the recent discoveries in the structural characteristics and functional and biological properties of these versatile hydrocolloids with respect to factors affecting their characteristics and offer new insights into their potential applications as comparable alternatives to the other natural hydrocolloids or as the sources of novel functional products.
亚麻籽是宝贵营养成分的优质来源，也被视为一种功能性食品。亚麻籽中有两种水胶体：亚麻籽胶和蛋白质。亚麻籽胶具有乳化和起泡活性，或可作为增稠剂和胶凝剂使用。由于其作为可溶性纤维的形式，亚麻籽胶具有许多健康益处。亚麻籽蛋白基于其物理化学性质具有多种功能特性。白蛋白具有形成乳液的能力，而球蛋白更适合用作发泡剂。亚麻籽蛋白还可作为具有有趣生物和健康相关活性的功能性肽的来源。功能特性和与健康相关的益处决定了这些水胶体的应用，主要应用于食品工业或医学领域。尽管亚麻籽水胶体的这些特性最近已得到广泛研究，但与其他常见的植物胶和蛋白质相比，它们在工业规模上仍未得到广泛应用。本综述的目的是介绍、讨论和强调这些多功能水胶体在结构特征、功能和生物学特性方面的最新发现，涉及影响其特性的因素，并为它们作为其他天然水胶体的可比替代品或新型功能产品来源的潜在应用提供新的见解。
