Optimization of industrially defatted flaxseed meal fibre digestion to enhance production of commercial-grade protein isolates

目前对植物蛋白的高需求是由消费者对健康饮食的认识所驱动的， 必需氨基酸，但缺乏饱和脂肪或反式脂肪。植物蛋白不仅满足了这些消费者 在健康益处方面的期望，但也比主流动物蛋白便宜。亚麻籽是 在加拿大大草原广泛种植的重要的粮食作物。当前亚麻籽加工工业 生产高价值的富含欧米伽3的油和部分脱脂的高质量的富含蛋白质的膳食。然而，在这方面， 亚麻籽粉目前几乎没有食品用途，通常作为动物饲料或氮源出售， 为农田施肥。形状食品生产冷压食用亚麻籽油和挤压部分 该方法的脱脂亚麻籽粗粉副产物提供了亚麻籽蛋白质分离物原料的潜力。 然而，从亚麻籽粉生产商业化的蛋白质分离物并不存在，因为亚麻籽粉中的高胶含量是不稳定的。 脱脂粉中的蛋白质含量降低了提取过程中的产量和蛋白质质量。因此， 建议的工作是开发一种新的方法，打破亚麻籽粕胶，使高 在水性蛋白质提取过程中产生的粘度被抵消以增强蛋白质分离， 功能.所提出的方法将产生具有> 90%（基于干重）蛋白质的蛋白质分离物 含量，这是商业蛋白质的基准。具体目标是：1）开发亚麻籽 使用各种糖酶的纤维（树胶）消化方法; 2）使用树胶耗尽的材料进行碱处理， 蛋白质提取，然后酸诱导蛋白质沉淀; 3）使用胶质耗尽的材料进行碱处理， 蛋白质提取，然后进行膜超滤以产生蛋白质分离物; 4）确定 蛋白质分离物的理化和功能特性，以确保作为食品成分的相关性。 这项工作的结果将提高亚麻籽的增值利用率， 回报给农民、种子加工者和食品制造商。

The current high demand for plant proteins is driven by consumer awareness for healthy diets that are rich in essential amino acids but devoid of saturated or trans fats. Plant proteins not only meet these consumer expectations in terms of health benefits but are also cheaper than mainstream animal proteins. Flaxseed is an important food crop that is widely grown in the Canadian prairies. Current industrial flaxseed processing produces the highly valued omega 3-rich oil and a partially defatted high quality protein-rich meal. However, there is currently little food use for the flaxseed meal, which is normally sold as an animal feed or as a nitrogen source to fertilize farm lands. Shape Foods produces cold pressed edible flaxseed oil and the extruded partially defatted flaxseed meal by-product of this process offers the potential for a flaxseed protein isolate raw material. However, commercial protein isolate production from flaxseed meal does not exist because the high gum content in the defatted meal reduces yield and protein quality during extraction. Therefore, the main goal of the proposed work is to develop a novel method that breaks down the flaxseed meal gum such that the high viscosity that develops during aqueous protein extraction is nullified to enhance protein isolation and functionality. The proposed methods will produce protein isolates with >90% (dry weight basis) protein content, which is the benchmark for the commercial proteins. The specific goals are to: 1) Develop a flaxseed fibre (gum) digestion method using various carbohydrases; 2) Use the gum-depleted material for alkaline protein extraction followed by acid-induced protein precipitation; 3) Use the gum-depleted material for alkaline protein extraction followed by membrane ultrafiltration to produce a protein isolate; 4) Determine the physicochemical and functional properties of the protein isolates to ensure relevance as a food ingredient. The outcome of this proposed work will enhance value-added utilization of flaxseed with high economic returns to farmers, seed processors and food manufacturers.