03/31/2021 / By Evangelyn Rodriguez
In this study, researchers from New Zealand and Canada analyzed the physicochemical properties, allergenicity and toxicity of Linum usitatissimum (flaxseed) proteins. Their findings were published in the journal Food Science and Human Wellness.
Based on these findings, the researchers concluded that flaxseed proteins are excellent sources of antioxidant peptides that can be used in hydrophilic and hydrophobic food systems.
Read the full study at this link.
Journal Reference:
Ji D, Udenigwe CC, Agyei D. ANTIOXIDANT PEPTIDES ENCRYPTED IN FLAXSEED PROTEOME: AN IN SILICO ASSESSMENT. Food Science and Human Wellness. September 2019;8(3):306–314. DOI: 10.1016/j.fshw.2019.08.002
Tagged Under: antioxidant peptides, bioinformatics, breakthrough, discoveries, flaxseed, flaxseed proteins, food processing, food science, Food storage, food systems, functional food, research
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