Conlinin in flaxseed (Linum usitatissimum L.) gum and its contribution to emulsification properties

Liu, Jun, Shim, Youn Young, Poth, Aaron G. and Reaney, Martin J. T. (2016) Conlinin in flaxseed (Linum usitatissimum L.) gum and its contribution to emulsification properties. Food Hydrocolloids, 52 963-971. doi:10.1016/j.foodhyd.2015.09.001

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Author Liu, Jun
Shim, Youn Young
Poth, Aaron G.
Reaney, Martin J. T.
Title Conlinin in flaxseed (Linum usitatissimum L.) gum and its contribution to emulsification properties
Journal name Food Hydrocolloids   Check publisher's open access policy
ISSN 0268-005X
Publication date 2016
Year available 2016
Sub-type Article (original research)
DOI 10.1016/j.foodhyd.2015.09.001
Open Access Status File (Author Post-print)
Volume 52
Start page 963
End page 971
Total pages 9
Place of publication Amsterdam, The Netherlands
Publisher Elsevier
Collection year 2017
Language eng
Formatted abstract
Flaxseed gum (FG) is a mixture of natural polysaccharide and protein derived from flaxseed (Linum usitatissimum L.) that has potential for thickening foods, stabilizing emulsions, and gelling solutions. The composition and identities of proteins in FG have never been reported. In this study, gum prepared from whole flaxseed was deglycosylated by treating it with trifluoromethanesulfonic acid (TFMS). The resultant proteins were separated by 2D-gel electrophoresis. The major protein spots with estimated molecular weights (MW) of 10–11 kDa and 11–12 kDa were excised, digested with trypsin, and analyzed using matrix-assisted laser ionization time-of-flight mass spectrometry (MALDI-TOF-MS). Peptide MS of tryptic digestion fragments was compared to MS of peptides from gene models available through National Center for Biotechnology Information (NCBI) database. Fragments consistent with the seed storage protein conlinin, the low-molecular-mass 2S storage flaxseed protein, were identified as the major spot constituents. Emulsification properties of FG were determined before and after protease hydrolysis with emulsion activity index (EAI) and emulsion stability (ES) as indicators. Both EAI and ES decreased from 98.7 ± 5.4 to 59.9 ± 3.2 m2/g and from 66.4 ± 1.1 to 42.1 ± 2.0%, respectively, after protease treatment. Conlinin is the major protein associated with FG and it plays a fundamental role in determining FG emulsification properties.
Keyword Conlinin
Emulsification properties
Flaxseed gum
Protease treatment
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collection: Institute for Molecular Bioscience - Publications
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