Technology for obtaining linseed protein concentrate minimized in antinutritional factors.

The linseed processing was carried out on a laboratory scale to obtain the linseed protein concentrate (LPC), using the physical method. The analyzes were carried out on whole grains (WG), demucilated grains (DG) and LPC. In the fractions obtained, the chemical composition (dry matter, ash, lipids, crude protein, total dietary fiber, soluble fiber and insoluble fiber), total phenolic compounds and physicochemical properties were evaluated in the obtained fractions. The amino acid profile was determined for WG, GD and LPC. Protein molecular weight electrophoresis was determined for WG, GD and LPC. The results indicated that, in the physical process for protein concentration, LPC presented a protein content 96% higher than that of linseed grains and obtained less than 8% of lipids in its composition. Furthermore, LPC improved the amino acid profile and at the phenolic compounds of the different fractions of flaxseed, The contents of phenolic compounds were concentrated in LPC, which was 83.75% higher than the WG. The electrophoresis results demonstrate that physical processing caused a reduction in the molecular weight of the reducing and non-reducing flaxseed proteins. This study concludes that it is possible to separate flaxseed into different fractions, using physical processes, obtaining a protective concentrate. The inclusion of these products in animal feed needs to be evaluated to determine levels of acceptance, with preliminary digestibility tests, to expand future research.