A review on the utilization of flaxseed protein as interfacial stabilizers for food applications.

Flaxseed is one of the main cultivated economic oil crops in the world, with a global output of ~3.06 million tons. Its residual meal, after oil industrial processing, is rich in protein (35%–40%). However, flaxseed protein is mainly used for feed and its processing efficiency is low. The potential for high‐value utilization of flaxseed protein is far from being excavated. Interface dominated‐colloidal systems, such as emulsions and foams, are widely available and have extensive applications in food products. Flaxseed protein possesses high contents of hydrophobic amino acids and sulfur‐containing amino acids, relatively ordered secondary structures, tunable structural properties, and acceptable interfacial behaviors. These characteristics give it the potential to effectively stabilize food emulsions and foams. By modifications of flaxseed proteins, such as physical treatment and the complexation with polysaccharides and polyphenols, their structural properties and interfacial behaviors can be regulated, therefore, leading to the enhancement of emulsifying and foaming properties. In this review article, the fractionation, composition, and structure of flaxseed protein are detailed summarized. Then, the interfacial behaviors of flaxseed protein and their control approach are highlighted. Additionally, the emulsions and foams stabilized by flaxseed protein‐based amphiphilic systems and their applications in food processing are emphasized. [ABSTRACT FROM AUTHOR]