Optimization of protein extraction from flaxseed cake using deep eutectic solvent and its effect on structural and functional properties
- Author(s)
- El Mehdi Raoui, Milad Hadidi, Xuanhui Wang, Jose L. Toca-Herrera, Alexander Einschütz Lopez, Christian Leopold Lengauer, Sarah Schlosser, Karin Hummel, Fawzan Sigma Aurum, Ebrahim Razzazi-Fazeli, Marc Pignitter
- Abstract
Ultrasound-assisted deep eutectic solvent (UDES) extraction was explored as a sustainable strategy to recover proteins from flaxseed cake, a by-product of oil production. Optimised extraction conditions (30,1 liquid-to-solid ratio, 75 °C, 60 min) resulted in a protein content of 57.78%, in comparison to conventional alkaline extraction with 43.54%. Proteomic and amino acid analyses revealed a balanced composition rich in 2S albumin (conlinins), known for their nutritional quality and potential to form bioactive peptides. UDES-modified proteins showed improved thermal stability and distinctive smooth, low-porosity morphology compared to alkaline-derived isolates. Whilst all samples exhibited similar protein bio-accessibility (approximately 60%) under simulated digestion, the proteins obtained by UDES displayed reduced emulsifying and water/oil binding capacities, suggesting limited functional potential. Thus, UDES extraction offers an environmentally friendly route for converting flaxseed cake into high-value protein ingredients, though further optimization is needed to tailor functionality for specific food applications.
- Organisation(s)
- Department of Physiological Chemistry, Department of Mineralogy and Crystallography
- External organisation(s)
- Vienna Doctoral School in Chemistry (DoSChem), University of Vienna, University of Natural Resources and Life Sciences, Veterinärmedizinische Universität Wien
- Journal
- Food Chemistry
- Volume
- 522
- ISSN
- 0308-8146
- DOI
- https://doi.org/10.1016/j.foodchem.2026.149989
- Publication date
- 09-2026
- Peer reviewed
- Yes
- Austrian Fields of Science 2012
- 104009 Food chemistry, 104002 Analytical chemistry
- Keywords
- ASJC Scopus subject areas
- Analytical Chemistry, Food Science
- Portal url
- https://ucrisportal.univie.ac.at/en/publications/6d44ee47-4fe4-4623-9ad9-40b051d85d49