Comparative analysis of flaxseed meal sources influences the functional properties of flaxseed globulin via protein structure.

This study investigated variations in the structure and functional properties of flaxseed globulins (FGs) extracted from different flaxseed meal sources. The results indicated that S2 exhibited superior solubility (53.53 ± 2.25%) and emulsifying properties (38.24 ± 1.32 m²/g, 15.98 ± 1.02 min). This superiority was attributed to its smallest particle size and highest absolute value of zeta potential, which facilitated protein-water interactions. Conversely, S4 demonstrated a greater oil holding capacity (18.27 ± 0.58 g/g). Principal component analysis and Pearson correlation analysis confirmed the correlation between the structure and functional properties of FGs. Smaller protein particles demonstrated a less compact structure and higher fluorescence intensity. Higher α-helix combined with lower β-sheet contents contributed to the stability of emulsion interfacial film, thereby preventing emulsion aggregation. This research elucidated the influence of flaxseed meal source on the structure and functional attributes of FGs, offering valuable insights into functional properties of FGs.