10 Comprehensive Utilization of Processed Residues …
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10.6.1 Protein Value of Processed Flaxseed Oil Residues
The protein content of flaxseed meal is 32–49%, mainly composed of albumin and
globulin. This is a good protein resource, containing all the essential amino acids
required by the human body, and has excellent properties for industrial processing.
With the further development of research on flax protein in recent years, it has been
found that flax protein has certain preventive effects on certain diseases of heart,
kidney, and cancer. Flax protein is a protein with properties of high branched-chain
amino acids, low aromatic amino acids, and high Fisher ratio, all of which may have
special physiological functions for the patients with special needs, like the malnourished patients with cancer, burns, trauma, or hepatitis. Therefore, flaxseed protein
can be proportioned and formulated as a functional food for the above patients. Since
the lysine/arginine ratio is a key factor leading to blood cholesterol and atherosclerosis, as that ratio in flaxseed protein is low, the impact on blood is minimal. Flaxseed
is also a very good source of lysine, glutamine, and histidine. These three amino
acids are known to have a strong effect on the human body’s immune function.
The cysteine and methionine levels of flaxseed proteins increase the human body’s
antioxidant levels, potentially stabilizing DNA during cell division and reducing the
risk of colon cancer formation. Flaxseed protein also affects blood glucose level.
Due to its combination with vegetable gums, it stimulates the secretion of insulin,
following a response that reduces hyperglycemia. The combination of flaxseed protein and soluble polysaccharide can significantly reduce the effects of luminal in the
colon, thereby preventing the production of ammonia that causes tumor growth.
Flaxseed protein has good properties of water retention, oil retention, foaming,
emulsifying, and gelling, so it can be processed as excellent food additives. For
example, by adding 3% of flaxseed protein in the canned fish sauce it can make the
fish sauce creamy and smooth but eliminate all undesirable flavors; flaxseed protein
can significantly reduces the loss of meat ingredients when baking, the higher the
protein concentrates, the better it effects; by mixing starch with flaxseed protein, a
stable complex that delays the aging time of the starch and maintains the stability of
the remaining components can be formed.
10.6.2 Dietary Fiber Utilization of Processed Flaxseed Oil
Residues
Dietary fiber in flaxseed cake dregs accounts for about 45.4% in dry weight. The dreg
is rich in both soluble and insoluble dietary fiber, an ideal natural green health food.
The main component of soluble dietary fiber is flax gum, which consists of acidic
polysaccharides as a major component, and neutral polysaccharides. Acidic polysaccharide is composed of arabinose, xylose, and galactose. The methods for extracting
dietary fiber from flaxseed meal include solvent extraction, enzymatic hydrolysis,
291
10.6.1 Protein Value of Processed Flaxseed Oil Residues
The protein content of flaxseed meal is 32–49%, mainly composed of albumin and
globulin. This is a good protein resource, containing all the essential amino acids
required by the human body, and has excellent properties for industrial processing.
With the further development of research on flax protein in recent years, it has been
found that flax protein has certain preventive effects on certain diseases of heart,
kidney, and cancer. Flax protein is a protein with properties of high branched-chain
amino acids, low aromatic amino acids, and high Fisher ratio, all of which may have
special physiological functions for the patients with special needs, like the malnourished patients with cancer, burns, trauma, or hepatitis. Therefore, flaxseed protein
can be proportioned and formulated as a functional food for the above patients. Since
the lysine/arginine ratio is a key factor leading to blood cholesterol and atherosclerosis, as that ratio in flaxseed protein is low, the impact on blood is minimal. Flaxseed
is also a very good source of lysine, glutamine, and histidine. These three amino
acids are known to have a strong effect on the human body’s immune function.
The cysteine and methionine levels of flaxseed proteins increase the human body’s
antioxidant levels, potentially stabilizing DNA during cell division and reducing the
risk of colon cancer formation. Flaxseed protein also affects blood glucose level.
Due to its combination with vegetable gums, it stimulates the secretion of insulin,
following a response that reduces hyperglycemia. The combination of flaxseed protein and soluble polysaccharide can significantly reduce the effects of luminal in the
colon, thereby preventing the production of ammonia that causes tumor growth.
Flaxseed protein has good properties of water retention, oil retention, foaming,
emulsifying, and gelling, so it can be processed as excellent food additives. For
example, by adding 3% of flaxseed protein in the canned fish sauce it can make the
fish sauce creamy and smooth but eliminate all undesirable flavors; flaxseed protein
can significantly reduces the loss of meat ingredients when baking, the higher the
protein concentrates, the better it effects; by mixing starch with flaxseed protein, a
stable complex that delays the aging time of the starch and maintains the stability of
the remaining components can be formed.
10.6.2 Dietary Fiber Utilization of Processed Flaxseed Oil
Residues
Dietary fiber in flaxseed cake dregs accounts for about 45.4% in dry weight. The dreg
is rich in both soluble and insoluble dietary fiber, an ideal natural green health food.
The main component of soluble dietary fiber is flax gum, which consists of acidic
polysaccharides as a major component, and neutral polysaccharides. Acidic polysaccharide is composed of arabinose, xylose, and galactose. The methods for extracting
dietary fiber from flaxseed meal include solvent extraction, enzymatic hydrolysis,