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<p>Flaxseed meal, a by-product of flaxseed oil processing, is rich in flaxseed gum (FSG) but often wasted due to low-value use. This study aimed for its high-value transformation via process optimization. First, the ultrasonic-assisted extraction of FSG was optimized. Single-factor and Box-Behnken response-surface methods determined the optimal extraction: liquid-to-solid ratio 50 mL/g, pH 6, ultrasonic power 249&#xa0;W, time 42&#xa0;min, with a 27.12% extraction rate. It was innovatively proposed and verified that acidic conditions favor the Maillard reaction of FSG and soybean protein isolate (SPI). Single-factor and response-surface optimization set the optimal modification at pH 4.8, 84&#xa0;°C, 104&#xa0;min, preparing FSG-SPI conjugates with a 61.74% grafting degree. Structural analysis confirmed covalent binding, and SEM showed a dense flake-like structure. Functional analysis indicated improved properties compared to FSG (<i>P</i> &lt; 0.05). This study offers a high-value utilization strategy for flaxseed meal and reveals the advantages of acidic Maillard modification, laying a foundation for new food ingredients.</p>

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Flaxseed Gum Extraction, and Preparation and Characterization of Flaxseed Gum–Soybean Protein Isolate Conjugates

  • 期刊论文

  • 发表日期：

    2025年11月22日

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  • Chengcheng Guo,
  • Zhiwen Tian,
  • Yuejiao Yang,
  • Zhiying Zhang,
  • Changkang Xu,
  • Mingzhu Yue,
  • Ying Bai,
  • Qin Liu

摘要

Flaxseed meal, a by-product of flaxseed oil processing, is rich in flaxseed gum (FSG) but often wasted due to low-value use. This study aimed for its high-value transformation via process optimization. First, the ultrasonic-assisted extraction of FSG was optimized. Single-factor and Box-Behnken response-surface methods determined the optimal extraction: liquid-to-solid ratio 50 mL/g, pH 6, ultrasonic power 249 W, time 42 min, with a 27.12% extraction rate. It was innovatively proposed and verified that acidic conditions favor the Maillard reaction of FSG and soybean protein isolate (SPI). Single-factor and response-surface optimization set the optimal modification at pH 4.8, 84 °C, 104 min, preparing FSG-SPI conjugates with a 61.74% grafting degree. Structural analysis confirmed covalent binding, and SEM showed a dense flake-like structure. Functional analysis indicated improved properties compared to FSG (P < 0.05). This study offers a high-value utilization strategy for flaxseed meal and reveals the advantages of acidic Maillard modification, laying a foundation for new food ingredients.