A two-step method of cyclolinopeptide (linusorb) preparation from flaxseed cake via dry-screening

Linusorbs (LO), cyclolinopeptides, are a group of cyclic hydrophobic peptides and considered a valuable by-product of flaxseed oil due to numerous health benefits. Currently applied acetone or methanol extraction could contaminate the feedstocks for further food-grade application. Using flaxseed cak...

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Published inFood chemistry Vol. 449; p. 139243
Main Authors Cai, Zi-zhe, Xu, Chen-xin, Song, Zi-liang, Li, Jun-le, Zhang, Ning, Zhao, Jian-hao, Lee, Yee-Ying, Reaney, Martin J.T., Huang, Fu-rong, Wang, Yong
Format Journal Article
LanguageEnglish
Published England Elsevier Ltd 15.08.2024
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Summary:Linusorbs (LO), cyclolinopeptides, are a group of cyclic hydrophobic peptides and considered a valuable by-product of flaxseed oil due to numerous health benefits. Currently applied acetone or methanol extraction could contaminate the feedstocks for further food-grade application. Using flaxseed cake as feedstock, this study established a practical method for preparing LO from pressed cake. Firstly, LO composition of 15 flaxseed cultivars was analyzed. Next, cold-pressed cake was milled and screened mechanically. The kernel and hull fractions were separated based on the disparity of their mechanical strength. Monitored by hyperspectral fluorescence, the LO-enriched kernel fraction separated from cold-pressed flaxseed cake was further used as feedstock for LO production. After ethanol extraction, partition, and precipitation, LOs were extracted from cold-pressed flaxseed cake with a purity of 91.4%. The proposed method could serve as feasible flaxseed cake valorization strategy and enable the preparation of other polar compounds such as flax lignan and mucilage. [Display omitted] •Linusorb is prepared from flaxseed cake via dry-screening and ethanol pre-extraction.•Ethanol is proved effective as better substitute for acetone in pre-extraction•Impurities introduced by ethanol could be removed via aqueous precipitation
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ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2024.139243